Chard and Edamame Quinoa Veggie Burgers

Delicious quinoa veggie burgers with a vibrant green color from Swiss chard and edamame. Seasoned with dill, garlic, onion, and dried cranberries.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings burgers

Calories 156kcal

½ cup quinoa
1 cup water
1 cup edamame shelled and cooked; I used frozen edamame prepared according to package instructions
2 cups Swiss chard loosely packed and roughly chopped
½ onion roughly quartered
2 cloves garlic minced or pressed
2 tablespoon fresh dill more to taste
½ teaspoon salt
1 egg
⅓ cup bread crumbs or oat flour
½ cup dried cranberries

Combine the quinoa and water in a small saucepan. Bring to a boil, then cover and simmer for 12-15 minutes or until the water is absorbed. Prepare the edamame according to package instructions (if purchased frozen). If you plan to bake the patties, preheat the oven to 400 degrees F.
Combine the cooked quinoa, edamame, roughly chopped Swiss chard, onion, garlic, dill, salt, egg, and bread crumbs or oat flour in a food processor. Pulse until the the large pieces are broken up and everything is blended together.
Add the dried cranberries and use a rubber spatula to mix everything together. You can remove the food processor blade at this point. Form the patties with your hands by rolling the mixture into six balls then flattening them.
Cook the patties in a skillet with a tiny bit of oil for 4-5 minutes on each side, or until they are cooked through. Or, bake the patties on a lined baking sheet for 20 minutes, flipping halfway through.
Serve with or without a hamburger bun and toppings of choice (avocado, mustard, lettuce tomato, etc). You can freeze the patties before or after they are cooked. Defrost in the fridge, then cook or reheat.

To make gluten free: use oat flour made from gluten free oats or gluten free bread crumbs. The oats or bread crumbs help bind the burgers together so they don't fall apart.
To make vegan: use a flax egg (1 tablespoon flaxseed meal and 3 tablespoon water) instead of a regular egg.
Substitutions for Swiss chard: you can use any leafy green in place of the Swiss chard, but I have not tried them with something other than chard.