Tortilla Crusted Quinoa Burger
This is a riff on classic “sopa de tortilla” from Mexico.
We make a tortilla “crust” for the burger and serve it over a cumin tomato-tortilla sauce.
Recipe submitted by Chef Richard Landau of Philadelphia’s Vedge Restaurant – a vegetable restaurant that was named one of the city’s top three restaurants by Philadelphia Magazine. Chef Richard won the Food Network’s 2013 Chopped show, and he created this recipe as part of the “Welcome America” festival demonstration in Philadelphia on July 4, 2014, for the MorningStar Farms® Good Food for Good Times tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 20 minutes
Total Time: 40 minutes
- 1 box, 4 count
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/2 cups chopped plum tomatoes
- 2 teaspoons Mexican or Cajun spice blend
- 2 cups crushed tortilla chips, crushed in a food processor
- 2 cups vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chipotle puree, optional
- lime wedges for garnish
1 In a large sauce pan, heat 1/2 teaspoon of the oil on medium high.
2 When the oil is warm, add the onion and garlic, and brown for 3-5 minutes.
3 Add the salt and cumin, then the tomatoes and chipotle. Add the stock and 1 cup of the crushed tortillas.
4 Simmer the sauce on medium heat for 5 minutes, then remove from heat.
5 Let the sauce cool slightly, then puree in a blender until smooth.
6 Dust the MorningStar Farms Roasted Garlic and Quinoa burgers with the spice blend to evenly coat.
7 Meanwhile, heat up the remaining olive oil in new sauté pan. Sear the burgers on both sides until lightly brown (about 3-4 min per side).
8 Serve each burger over a pool of the sauce, and top each patty evenly with the remaining crushed tortillas.
Serving suggestion – avocado, cilantro and vegan sour cream