I love making these delicious sliders with quinoa, egg and almond meal. They are so versatile and depending on how you like them you can make them savory, hot and even sweet. We have made them so many ways. Still playing with a few new recipes for these beauties.
This recipe is a basic quinoa slider that we like to serve on Hawaiian rolls or wrapped in butter lettuce with all the fixings.
- 5 cups cooked quinoa, at room temperature
- 8 large eggs, beaten
- 1 teaspoon fine-grain sea salt
- ½ yellow or white onion, finely chopped
- 1 cup freshly grated Parmesan
- 2 cloves garlic, finely chopped
- 1 cup almond meal, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the almond meal and stir. At this point, you should have a mixture you can scoop out using a ¼ c cookie scoop. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more almond meal, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days or freeze; you can cook patties if you prefer.