Ingredients

The following ingredients have 4 Servings
  • ½ cup ketchup
  • 3 tablespoons mayonnaise
  • 2 ½ tablespoons finely diced pickles
  • pinch smoked paprika
  • 2 cups cooked and cooled red quinoa (about 2/3 cup dry)
  • ¾ cup shredded white cheddar
  • ¼ cup ricotta cheese
  • 1 egg plus 1 egg white, lightly beaten
  • 1 parsnip, peeled and grated
  • 1 corn on cob, kernels removed
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • 3 tablespoons oat flour
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 2 ½ tablespoons vegetable oil
  • 4 pretzel buns (or sesame buns), split and toasted
  • 4 slices American (or mild cheddar) cheese
  • 4 to 8 leaves butter lettuce
  • 12 to 16 pickle chips

Instruction

  • For dressing: Place all ingredients into a small bowl and whisk together. Cover and refrigerate until ready to use.
  • For patties: Place all ingredients into a large mixing bowl and stir together until thoroughly combined. Cover and refrigerate for at least 2 hours. Divide mixture into four equal amounts and form into patties.
  • Pour half of oil into a cast iron skillet or nonstick pan and place over medium-high heat. Add patties, two at a time and sear for 4 to 5 minutes.
  • Flip patties and continue to cook for 3 to 4 minutes. Add cheese to each patty, 1 to 2 teaspoons of water and cover with lid for 30 seconds to 1 minute or until cheese melts. Remove cooked patties and repeat with remaining patties.
  • To assemble: Spread dressing onto each bun and top with quinoa patty. Add Top with lettuce, pickles and finally the bun tops. Gently press and serve.