Last week, for reasons known only to my psyche, I was craving veggie burgers. When I announced that we were celebrating Meatless Monday with Qrunch Quinoa Burgers, the green chile with pinto beans version, my husband gave me one of those looks. Seems he much preferred my faux Philly cheesesteaks from the night before.
I made a great sauce, sliced up some perfectly ripe avocado, added a little cheese, and grilled these burgers to perfection. They were served on Udi’s gluten-free hamburger buns. I love a good bean and quinoa combo, so I’m sorry to say these didn’t taste good. At all.
My husband, who is not gluten free, was happy I made them like a real burger, but both of us felt the quinoa burgers were dry. They fell apart very quickly. I might have forgiven this if the flavor had shown up — it didn’t.
While we probably won’t buy these again, I have two left, and I’m thinking of doing them in the style of a huevos ranchero, with the Qrunch burgers taking the place of the corn tortilla. A fried egg will add moisture, and ranchero sauce will kick up the flavor.