Description
Quinoa-based burgers made with fresh seasonal summer veggies! Oil-free, gluten free, and extra crispy. Perfect for layering on a bun, lettuce, or by itself!
Ingredients
Garden Quinoa Burgers
- 2 cups cooked quinoa, any color
- 1 large zucchini, diced (~2 cups)
- 1 large red bell pepper, diced
- 1/2 cup white or yellow onion, diced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup flaxseed meal
- 1/2 tsp garlic powder
- 1 TBSP Tamari lite
For serving
- bun of choice: ie. gluten-free breaded bun, portobello mushroom bun, lettuce bun, etc.
- sliced heirloom tomato
- kale
- avocado
- red onion
- ketchup
- mustard
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Add all of the burger ingredients to a high-speed blender and pulse until it’s well-combined. You want it to be well mixed and the diced veg broken down, but not completely puréed.
- Form the mixture into 4-6 large patties (~1/2 cup) or 8-12 smaller sliders (~1/4 cup).
- Bake the patties for 35-40 minutes, carefully flipping once halfway, until the quinoa is crispy and golden brown on the outside.
- Serve the burgers immediately, or pan-cook for an additional 5-10 minutes for extra crispiness.
- To pan-cook, burgers, preheat pan over medium-high heat with a bit of avocado oil (skip this step if oil-free). Add the baked quinoa burgers to the pan and heat them for 5 minutes on each side, oruntil they’re crispy and brown. Serve burgers immediately.
- Store the leftover quinoa burgers in the refrigerator for 3-5 days. Reheat them in the oven or on the stovetop before serving.
- Freeze burgers for longterm storage for 2-3 months.
Notes
Recipe adapted from Tone It Up
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Burger
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free