Recipe: Two types of veggie burgers - | WBTV Charlotte

Recipe: Two types of veggie burgers


Greek Quinoa Burger with Tatziki sauce

Recipe by Charlotte Culinary Expert Heidi Billotto


2 cups quinoa, cooked in veggie broth

2 cans cannellini beans, drained and rinsed

2 cups wilted Windcrest Farms certified organic baby spinach

1 cup toasted pine nuts

1 cup pumpkin seeds

1 Tbsp dill weed

Zest of one lemon

1 container Bosky Acres feta or goat cheese

1 egg

Sea  salt and pepper

Pour Olive Extra Virgin Olive oil for frying

Combine all ingredients, and shape into patties, Pan fry in a non stick pan coated with a bit of Your favorite Pour Olive olive oil.

Serve on a leaf of lettuce topped with tomato and cucumber tatziki sauce


2-3 cups plain yogurt 

1 English hothouse cucumber or 2-3 kirby cukes peeled, halved lengthwise, seeded

3 Tbsp. minced dill

 1-2 cloves local Windcrest Farms certified organic minced garlic or 1-2 tsp garlic paste ( optional)

Seed cucumber and slice cucumber into crescent shapes, and season with sea salt and Heidi's pepper blend.  Let stand 5-10 minutes. Mix dill and garlic into yogurt. Add tomatoes and cukes an serve atop the hot burgers. (Can be made 1 day ahead. Cover and refrigerate.)  

Black Bean Burger with Salsa and Guac

Recipe by Charlotte Culinary Expert Heidi Billotto


1 cups cooked quinoa

1 cup cooked black or red rice

2 cans black beans, drained and rinsed

Sea salt and Heidi's pepper mix to taste

1 Tbsp. Savory Spice Shop Red Lobo Adobo

1 pinch Savory Spice Shop Hickory Smoke (Optional)

1 egg


Combine quinoa, black rice, black beans, egg and seasonings. Shape into patties and lightly dust with cornstarch.  Pan fry  in olive oil on a non stick surface until crisp on the outside.  Serve burger on a bed of local greens and top with salsa and guacamole

Heidi's Pineapple and Pepper  Salsa

½ of a pineapple, peeled and diced

2 roasted red bell peppers

2 ripe but firm avocados, diced
 juice of 2-3 limes
3 Tbsp. fresh or dried cilantro
1 roasted jalapeño ,  seeded, minced and added to taste

Mix all ingredients in bowl and stir to blend. Season to taste with salt and  pepper. Cover and refrigerate until ready to serve with your favorite chips for dipping.


3 ripe avocados, peeled, seeded

1 tsp ground cumin

¼ cup cilantro leaves, minced

2-3 Tbsp fresh lime juice

Hot pepper sauce, sea salt, white pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

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