— cooked up on
February 7, 2013
I am not normally a veggie burger person. While I do try to eat meat only a couple of times a week at most, I love a good [beef] hamburger, and I’ll take it medium rare with a runny fried egg, thanks. But Dave and Pete had a really good idea as they were brewing beer batch #2 last weekend: using the spent grains from beer making in a veggie burger. Not the first time it’s been done, of course, but it is the first time we did it.
This veggie burger knocked the wind out of me, in a good way. I couldn’t believe what I had just eaten. It was every bit as comforting and savory as an actual hamburger, but a totally different food.
I like quinoa, but I couldn’t believe that this was quinoa. It was so good. SO. GOOD. It was hearty and savory, and I am so glad we have 3 more cups of spent beer grains. Never throw them away. Never.
- 1 cup quinoa
- 1 cup breadcrumbs
- 1 egg
- 1 cup spent beer-makin’ grains*
- 2 tbsp olive oil
- 1/2 cup ketchup
- Dash of sriracha
- Salt and pepper
In a bowl, stir together all ingredients except breadcrumbs. Add the breadcrumbs last.
Shape into patties and cook in 2-3 tbsp. oil in a medium skillet.
Try to to move them and be very careful flipping (and definitely flip them only once). Look for a nice browning on each side before removing to a waiting seed bun or ciabatta roll. We really enjoyed them with guacamole and a sweet slice of tomato.
*I had a comment asking about what to use if you do not have access to spent beer grains. I would suggest (but have not yet tested) using either cooked barley, bulgur wheat or steel cut oats, or more quinoa. You could also add some chopped cooked mushrooms or shredded beets.