There are days when I desperately feel like whipping up something clean, light and fresh tasting. For those times, this stunning dish is more often than not my go-to recipe. These delicious quinoa burgers are so tempting, the biggest problem you will have is ensuring that enough of them make it to meal time.
World’s Yummiest Vegan, Gluten-Free Quinoa Burger Recipe
Being vegan, they lack a strong binding agent such as eggs, making them a little delicate and therefore requiring just a little bit of gentle treatment. For this reason, I strongly recommend using your better-quality cookware for this job. A non-stick, heavy-based skillet or pan should cook gently and evenly at lower temperatures and allow you to use minimal oil to maintain the clean taste and texture. The inclusion of black beans gives them the extra substance to ensure that they will also be satisfying.
Recipe for World’s Yummiest Vegan, Gluten-Free Quinoa Burger Recipe:
World’s Yummiest Vegan, Gluten-Free Quinoa Burger Recipe
Ingredients
- ½ cup of rinsed Quinoa
- 1 cup gluten-free flour such as quinoa, amaranth or millet
- 2 Tbs vegetable oil of your choice. I like to use coconut oil or peanut oil for a nuttier flavor.
- 2 large cloves of garlic grated on a microplane if you have one, otherwise crushed.
- 1 large red onion finely diced
- 3 cups of finely chopped spinach or greens of your choice.
- 2 carrots peeled and minced
- 2 stalks of celery minced
- 1/2 bell pepper seeds removed and minced
- 1 1/2 cups of cooked black beans or 1 15-oz. can black beans, rinsed and drained
- 1 Tbs of Cumin
- 1 Tsp of Turmeric
- Salt and ground black pepper to taste
- Optional for those who like it spicy: 1 Tbs of Sriracha or your favorite hot sauce
Instructions
- Rinse the quinoa thoroughly in a strainer to remove the bitter taste that is caused by saponins, a naturally occurring insecticide that forms on the seed. Many people forget this step to their detriment.
- Bring quinoa to the boil in ample water, then reduce heat to simmer and cook with the lid on for about 15 minutes, or until the grains are tender.
- Fluff the cooked quinoa with a fork, then add a dash of the cumin and some pepper to taste.
- In a heavy-based frying pan or skillet, heat 1/2 of the oil and lightly sauté the garlic and onions for about 3 minutes on high heat until they start to soften.
- Add the greens, carrots, bell pepper and celery and cook for a further 2 minutes until vegetables soften slightly. Add the remaining cumin once the vegetables are cooked and transfer into a mixing bowl.
- Combine the quinoa with the cooked vegetables in a mixing bowl and add the flour, seasoning and Sriracha if you’re using it. Stir well until everything well mixed and coated. Set the mixture aside, allowing it to cool for a few minutes.
- When the mixture is cool enough to handle, form it into patties of around three inches in diameter.
- In a clean pan, heat the remaining oil over medium heat.
- Cook the burger until they are brown and crispy on both sides.
Notes
These amazing burgers can be enjoyed hot or cold. I like to serve them with a delicious chutney or sweet chilli sauce. They go beautifully inside a bun with additional vegetables and condiments, or just on their own. Whichever way you serve them, I guarantee they will be a huge hit.
I don’t care for beans. Any suggestions for an alternative ingredient?
Maybe butternut squash in place of beans.
I can’t wait to try this burger. I am on a gluten free diet and I need some yummy recipes. Thank you.
I WANT TO TRY THIS BURGER RECIEPE, SOUNDS GOOD.