Crispy Garden Quinoa Burgers
Quinoa-based burgers made with fresh seasonal summer veggies. These oil-free, gluten-free, extra crispy burgers are perfect for eating on a bun, on lettuce, or by itself!
Prep: 20 mins
Cook: 40 mins
Yield: 2-4 servings
Ingredients
Ingredients
- 2 cups cooked quinoa
- 1 large zucchini, diced (about 2 cups)
- 1 large red bell pepper, diced
- ½ cup white or yellow onion, diced
- ½ cup cilantro, roughly chopped
- ¼ cup flaxseed meal
- ½ tsp garlic powder
- 1 Tbsp low-sodium tamari
- Serve on bun of choice
Optional Toppings
- Sliced heirloom tomato
- Kale
- Sliced avocado
- Sliced red onion
- Ketchup
- Mustard
Instructions
Instructions
- 1. Preheat oven to 400 degrees F and line a baking pan with parchment paper.
- 2. In a high-speed blender, add all ingredients and pulse until well combined. You want it to be well mixed and the diced veggies broken down but not completely puréed.
- 3. Form mixture into 4-6 large patties (about ½ cup each) or 8-12 smaller sliders (about ¼ cup each).
- 4. Bake for 35-40 minutes, carefully flipping halfway through, until quinoa is crispy and golden brown on the outside.
- 5. Serve immediately or pan-cook for an additional 5-10 minutes for extra crispiness.
- 6. To pan-cook burgers, preheat pan over medium-high heat. Add baked quinoa burgers and heat for 5 minutes on each side, until crispy and brown. Serve immediately.
- 7. Store leftover quinoa burgers in the refrigerator for 3-5 days. Reheat in the oven at 350 degrees F for 10-15 minutes or in a pan for 5-10 minutes.
Cooking Tips
Cooking Tips
- 1. Serve on gluten-free breaded buns, portobello mushroom buns, lettuce buns, etc.
- 2. Freeze burgers for long-term storage for 2-3 months.
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