These burgers are nutritious and easy to make for dinner, then use for leftovers the next day. They make use of seasonal veggies and can be customized with any flavors and seasonings you like!
2 cups cooked quinoa
1 spaghetti squash, cooked and shredded
3 carrots, shredded
2 eggs (optional)
1 cup breadcrumbs or panko (omit for gluten free)
1/2 cup shredded cheddar cheese
Salt and pepper to taste, Additional spices or seasonings as desired
Olive oil for cooking
Cut the spaghetti squash in half and drizzle with olive oil, salt, and pepper. Place both halves face down on a baking sheet or dish. Bake in the oven for about 30 minutes at 400 degrees or until soft and easy to pierce with a fork. Let cool then shred the insides with a fork. For the burgers, cook 1 cup of dry quinoa according to instructions on the package
In a large bowl, combine all ingredients and mix well. Heat a large skillet or griddle on medium heat. Coat the bottom with olive oil. Using a spoon, make patties with
the burger mixture and place in the pan. Cook for 8-10 minutes, then flip and cook another 8-10 minutes or until each side is browned. Serve on a bun with your favorite burger fixings!