Gluten Free Vegan Quinoa Burgers Recipes
VEGAN QUINOA BURGERS
They super simple to make, take less than 10 ingredients and can be made completely in your food processor. They also are a very basic flavor profile, so they go well with everything.
Provided by Alyssa
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the shallots and garlic in a food processor. Pulse until they are finely chopped. Add your chickpeas and quinoa flakes and continue to pulse. Don't puree the mixture; you want it to be a little chunky.
- Add the remaining ingredients (minus the water) and process until a dough begins to form. Add water while the food processor is running and the dough comes together. You want to mixture to be sticky, not runny or dry. Place the bowl in the refrigerator and let cool for 15 minutes.
- Once chilled, separate the mixture into 8 equal sized patties.
- Place your patties on a parchment paper lined baking sheet and bake for 20 minutes. Flip half way through and finish with a quick 2 - 3 minute broil to get the patties nice and browned.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 9 g, Fat 3 g, Sodium 650 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
QUINOA BURGER WITH WALNUTS (VEGAN & GLUTEN FREE)
These Gluten-Free Vegan Walnut Quinoa Burgers are the perfect plant-based burgers for summer entertaining, long weekends, Memorial Day, and Father's Day! They're easy, healthy, and packed with protein!
Provided by Abbey Sharp
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- In a medium nonstick skillet over medium heat, add the olive oil. Add the onion and sautee until softened, about 8 minutes. Add the garlic and saute for an additional 30 seconds. Set aside in a large bowl.
- In a food processor, pulse the walnuts until they reach a crumb-like consistency. Add to the bowl.
- Add the black soy beans and puree until smooth. Add to the bowl.
- Add in the quinoa, tamari, parsley, chili, cumin, breadcrumbs, salt and pepper.
- Form into 8 patties and place on a baking sheet lined with a silpat. Refrigerate for an hour.
- When ready to cook, preheat the grill to medium high heat. Add the patties and cook until brown on both sides.
- Layer your bun with pickles, tomatoes, avocado and microgreens and enjoy!
Nutrition Facts : Calories 546 kcal, Carbohydrate 38 g, Protein 17 g, Fat 40 g, SaturatedFat 4 g, Sodium 870 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
EASY VEGAN QUINOA & WHITE BEAN BURGERS (GLUTEN-FREE!)
These easy vegan quinoa burgers come together quickly and easily using mostly pantry staples! The burgers are incredibly versatile-you can serve them over greens, on buns, or stuffed into pita bread. We love to slather them with Herbed Aioli (use vegan mayo for a vegan version) or hummus, and we top them with cucumbers, avocado, and greens. However they're also delicious with yogurt, feta, sliced tomatoes, or the classic burger fixings... the sky's the limit! You can either cook the quinoa as indicated below or use 2 cups of leftover cooked quinoa.
Provided by Nicki Sizemore
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- In a small pot with a lid, combine the quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. Do Ahead: The quinoa can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- In a food processor with the blade running, add the garlic cloves and finely chop. Add the white beans, scallions, cilantro, lemon zest and cumin. Season with salt and pepper. Process until the mixture forms a coarse puree, scraping down the sides. Add the quinoa; pulse to combine until a coarse paste forms. Transfer to a bowl, and stir in the peas and breadcrumbs. Form the mixture into 6 patties, and place them on a piece of wax or parchment paper. Do Ahead: The uncooked burgers can be covered and refrigerated for up to 1 day before cooking.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden brown on the bottom, about 4-5 minutes. Flip the burgers, add the remaining tablespoon of oil and cook until golden on the other side.
- Transfer the burgers to buns, pita bread or greens, and serve warm with the toppings of your choice.
GLUTEN FREE VEGAN QUINOA BURGERS
This recipe comes from christensenka.squarespace.com I haven't tried it The result is dense, high-protein, super nutritious burger that could be jazzed up a million ways. The red quinoa and flecks of green parsley look lovely as well. Success! I'd like to try this recipe again, including grated carrot, finely diced onion, miced bell pepper, or something along those lines... I used the seeds raw, but you could toast them if desired for a nuttier flavor. Also, I kept the seasonings really simple, but you could add any combination of herbs and spices. Eat with your favorite gluten-free bread, sandwich fillings, and a side of veggies, or serve alone with a tasty dip! Or - here's a thought - make the balls really small and serve up like savory truffles...I'm doing that for the next party I host.
Provided by valgal123
Categories Lactose Free
Time 40m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pulse sunflower seeds in food processor or blender until coarsely ground, until they resemble very coarse bread crumbs. You may have to grind your seeds in batches depending on how large your processor/blender is. Transfer ground seeds to large bowl.
- 2. Place 1 c of the cooked quinoa, Herbamare, parsley/herbs/spices in the processor/blender. Pulse a few times with a splash of water, stirring between pulses, adding just enough water to get things moistened. You want a chunky paste to form, with some whole quinoa grains left over. Transfer quinoa paste to the bowl with the ground seeds.
- 3. With a big spatula or your hands (my preference!), knead the quinoa and seeds together, adding the remaining 1/4 c of whole quinoa grain. It should form a slightly moist, sticky dough.
- 4. Divide into 4-6 balls, and flatten into patties. Eat as is if you are in a hurry, or --
- 5. Warm the patties for a crispy, nutty flavor --
- 1. option 1 (no added fat): heat oven to 350. Line baking sheet with parchment, and bake until warm and golden, flipping as necessary.
- 2. option 2 (crispy and delicious): heat sunflower oil in fry pan. When hot, fry patties until warmed through, and golden brown and crisp.
Nutrition Facts : Calories 276.1, Fat 19.1, SaturatedFat 1.6, Sodium 9.4, Carbohydrate 19.8, Fiber 4.8, Sugar 1.1, Protein 9.9
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