Since I started gluten free burger Fridays I have made burgers using sirloin beef. Well today and next week I thought I would devote my blog to a vegetarian option. This week my burger is made using the great superfood QUINOA. Yes, you can make other things with quinoa beside cookies and cakes. Quinoa is a wonderful choice for a vegetarian burger for it, as I said is a superfood-full of protein and nutrients. I have also packed this burger with an abundance of vegetables, chopped in a food processor and then sautéed to bring out their full flavors.
I hope you give this burger a try and let me know what you think. This burger is not vegan though, for I used an egg to bind the ingredients. I will play with more recipes in the future and work on a vegan burger also. Any ideas?
Recipe: Gluten Free Vegetarian Quinoa Burger
2 cups cooked quinoa
Avocado oil for sautéing the veggies
½ cup finely chopped onions
1 cup carrots, finely shredded
2 stalks celery, finely chopped or shredded
1 cup white mushrooms, shredded
1 jalapeno, finely chopped
3 Tbsp cornstarch
¼ cup sweet potato puree (I use canned sweet potato puree or you can make your own)
1 tsp red pepper flakes
½ tsp cumin
½ tsp dried oregano
½ tsp sweet paprika
½ tsp garlic powder
½ tsp new Mexican chili powder
½ tsp maldon sea salt
In a food processor, finely shred the onions, carrots, celery and mushrooms. Chop the jalapeno by hand. Remove any larger pieces from the food processor.
Heat a large saute pan on low-medium with 1 Tbsp of avocado oil. Add all the veggies and cook until they are softened.
Once softened add the spices and on low heat cook for 2 more minutes to let the spices heat up and flavors absorb.
In a large bowl add quinoa and sautéed vegetables. Stir to combine. Once combined add egg, cornstarch, and sweet potato. Combine well.
Heat a non stick frying pan on low-medium heat with 1 tsp avocado oil.
Fill a ½ cup measuring cup firmly, with quinoa mixture.
Turn measuring cup over onto frying pan. Then with your hands pat the patty down to the size that you would like. I like mine to be the same size of a beef patty.
Fry patty for 3-5 minutes, on each side, making sure not to burn the quinoa.
Assembling the burger, I toasted my gluten free bun and put regular mayonnaise on the bottom.
I also topped my burger with jalapeno Monterey jack cheese for a bit of added flavor.
Top with a couple slices of tomato and then top with bun.
I really enjoyed the flavor and texture of this burger and will play with my toppings more next time.
I hope you give this a try!
For other great recipes your family will love this Summer, grab a copy of my cookbook, which contains 55 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free, including these 3 amazing dessert recipes: Gluten-Free Creme Caramel, Gluten-Free Raspberry Cake, and a classic Gluten-Free Rhubarb Raspberry Crisp!