I liked these a lot!
I was skeptical whether they’d stay together, but they did. I let them chill for a half hour in the fridge before frying them, and it looked like some of the egg binder had pooled into the middle of the plate, so I was concerned that’d be an issue, but they were fine.
These are a nice texture; they almost melt into the bun. The recipe warns about cooking them on too high of heat, but I turned them up to medium/medium high without issue – that helped them crisp and cook through better.
2 rounded cups cooked quinoa
3/4 cup shredded cheddar cheese
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (zucchini also works)
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon sugar (I forgot this by accident; I think it’s just there for balancing the flavor a bit)
1/4 teaspoon black pepper
1/4 teaspoon ground cumin (I used taco seasoning because we were out)
1/8 teaspoon salt
1/8 teaspoon garlic powder (I used 1 clove fresh)
Olive oil for frying
In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder. At this point, I chilled the burgers for 30 minutes.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat (or in my case, medium to medium high; just play with it). Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4-5 minutes on each side. Makes approx. 10 burgers.
Note: We served these on English muffins (I only did a half) with lettuce, onion and avocado. I think a flavored mayo would be nice here, too.