Quinoa Sliders with Green Goddess Aioli

Quinoa Sliders are crispy vegetarian quinoa-zucchini patties served as mini burgers with an herby green goddess aioli (they’re great over a salad, too!).

Quinoa Sliders

I promise I will get to these positively addictive Quinoa Sliders in a second. But first, a baby rant: We are in the midst of springtime, are we not? I only ask this because generally, during this time of year in our neck of the woods we are fortunate enough to revel in a mild and pleasant climate.

Quinoa Sliders

Yet here I sit, schvitzing like potato salad at a picnic in this sweltering 90 degree heat that decided to show up to the party about 2 months early. It’s a bit discombobulating, really…I mean, peaches at the market? Already? Did I nap straight through May and June and suddenly wake up in July?

Quinoa Sliders

Not that I mind waking up to gorgeous, clear, sunny skies terribly, but these temps are not the most comfortable thing when you slave over a hot stove for a living. I get by sticking my head in the freezer every 15 minutes or so.

Quinoa Sliders

I’ll tell you one thing: this sizzling, stifling, blistering weather has got summer flavors on my radar more than ever. We’ve already started the grilling fest at home, and the other day I got all giddy over a lovely salmon with white peach and basil chutney that I made for some clients.

But what I’m really excited about are these crispy, golden, vegetarian quinoa sliders.

Quinoa Sliders

They’re paired with a delightfully herbaceous green goddess aioli (not totally from scratch though because it is entirely too hot for all that work).

Quinoa Sliders

The patties that make up these quinoa sliders are a mix of cooked quinoa, zucchini, egg, parmesan, garlic, breadcrumbs and herbs. I love to make a big batch and have leftovers to pair with salad for a healthier meal.

Quinoa Sliders

Vegetarian friendly, but meat lover approved, they’re the perfect crowd pleaser to kick off the first backyard cookout of the season- Memorial Day appetizer anyone?

Quinoa Sliders

 

Quinoa Sliders with Green Goddess Aioli

Course Denisse
Servings 6 sliders

Ingredients

  • for the sliders:
  • 1/2 cup coarsely grated zucchini
  • 1 egg lightly beaten
  • 1/3 cup quinoa cooked and cooled
  • 1/4 cup plus 2 tbsp. breadcrumbs preferably homemade
  • 2 tablespoons freshly grated parmesan
  • 1 clove garlic grated
  • 1 teaspoon fresh dill chopped
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 6 mini slider buns
  • Cucumber thinly sliced
  • Roma tomato thinly sliced
  • Butter lettuce leaves rinsed and torn
  • for the green goddess aioli:
  • 3 tabespoons assorted fresh herbs such as parsley, basil, dill and chives, finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • 1/4 cup mayonnaise I used Vegenaise
  • 1/2 avocado
  • Salt and freshly ground pepper to taste

Instructions

  1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper and stir until just combined. Chill for at least 15 minutes.
  2. While mixture is chilling, make the aioli: combine all ingredients in a food processor and blend until smooth.
  3. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
  4. To assemble the sliders, split and toast the brioche buns, if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

 

Quinoa Sliders

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