Quinoa patties with herbs and Gruyere make great burgers

Building a good grain-based veggie burger is a challenge, not only for flavor, but also because they tend to fall apart.

So instead we tried a seed — quinoa, to be specific — and were delighted with the results. The texture and size make it better-suited than rice or other “grains” for forming into patties, and pan-frying gives them a crisp crust that contrasts with the tender interior.

For this recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, we bind the quinoa with beaten egg and panko breadcrumbs, which soak up the egg to keep the inside moist and the patties together. A quarter-cup of tarragon and chopped scallions give them an herbal fragrance, and a pungent cheese like Gruyère or Gouda punches up the flavor.

The recipe makes four 3-inch patties, which can be made into burgers by tucking them into buns