Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My teen daughter is veg, I made these for her, leaving out the poblano. She loved them. I cooked the whole batch, and froze what she didn't eat that night. We have gone through the first batch and will definitely make another.
A great veggie burger. I always have some in the freezer!
I loved them! I could substitute these for meat burgers any day. I would add a bit more spice, maybe jalapeo and more cumin and chili powder. I avoid gluten and used 1/3 cup of potato flakes instead of the pankc and it worked great! The patties held together and cooked up well with a crispy exterior and creamy interior.The guacamole was terrific and I did use more lime juice.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?