Sometimes I make things other than cookies. And muffins. And pancakes. And breads.
And sometimes I use ingredients other than bananas and chocolate.
And sometimes when I do make these other things they turn out to be pretty disastrous.
For example, I tried to re-create my favorite brussel sprout dish from one of my favorite restaurants in Philadelphia, Sampan, where they cook the brussel sprouts in a chili and fish sauce with puffed rice.
We’ll just say I was a little generous with the fish sauce.
So generous I couldn’t stop coughing for the remainder of the night.
And then my roommate started coughing.
And the apartment smelled like fish sauce for a good two days. Maybe three.
But sometimes I get really creative and impress myself. And I did just that.
I made for you a roasted strawberry and kale quinoa burger, topped with arugula, balsamic vinegar, pickled red onions and goat cheese.
It’s like my goat cheese salad signed up for eHarmony, met and fell in love with Quinoa and decided to have a baby.
Yep, I just said that.
Roasted Strawberry and Kale Quinoa Burgers topped with Arugula, Pickled Onions and Goat Cheese
Serving size: 6 burgers
For Pickled Onions:
- 1/2 medium red onion or 1 medium red onion thinly sliced (about 1/2 cup)
- 3 tbsp red wine vinegar or apple cider vinegar
- 1/4 cup warm water
- 1/4 tsp. sugar (or 1/2 packet stevia)
- Kosher salt
- 3/4 cup cooked quinoa
- 2 large eggs, lightly beaten
- 1/4 cup goat cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- few sprinkles of garlic powder
- 1 cup breadcrumbs (freshly made from bread if you can- I made mine from Ezekiel bread and used two slices)
- olive oil (for coating pan)
For Roasted Strawberries:
- 12 strawberries, chopped
- balsamic vinegar for drizzling
- nonstick spray
For Steamed Kale:
- 2 large handfuls of kale
- 1/2 tsp salt
- goat cheese ( I used about a 1/2 tbsp for mine)
- handful fresh arugula
- pickled onions
- burger buns of choice
For pickled onions, place onion slices in a small bowl. Pour vinegar and warm water over onion. Stir in sugar and season with a pinch of salt; let stand for about 30 minutes or until slightly pickled. Drain and set aside. (Onions can be pickled ahead and stored covered in the refrigerator).
In a medium saucepan cook the quinoa about 15 minutes (follow directions on package instructions and make sure to rinse quinoa before cooking). Drain and set aside to cool.
For roasted strawberries, preheat oven to 375 Fahrenheit. Dice strawberries and spread out evenly on a baking pan (make sure to spray pan with nonstick spray). Drizzle with balsamic vinegar and bake 25 minutes.
For kale, 2 handfuls of raw kale (stems removed) in a medium pot of salted boiling water. Cover leaving the lid slightly tilted to let steam out and boil 4 minutes. Strain kale as you would pasta. Rinse immediately under a stream of cold water to stop the cooking. Drain then lay out on paper towel to remove excess water.
In a bowl, combine 2 eggs, 1/4 cup goat cheese, salt, and pepper. Mix in 3/4 cup of the cooled quinoa, roasted strawberries, kale and bread crumbs. Let stand for 10 minutes.
Form quinoa into 1/2-inch-thick patties; you should get about 6 patties.
In a large nonstick skillet, heat enough oil to coat bottom of pan. Add patties and cook until golden brown, about 4 minutes each side.
In s small bowl, toss a handful of arugula with a drizzle of balsamic vinegar, salt and pepper.
To assemble, top patty with arugula, pickled onion and extra goat cheese.