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?
Gluten Free Vegetarian Quinoa Burger
- 2 cups cooked quinoa
- Avocado oil for sautéing the veggies
- 1/2 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
- 1 egg
- 3 tbsp cornstarch
- 1/4 cup sweet potato puree (I use canned sweet potato puree or you can make your own)
- 1 tsp red pepper flakes
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp new Mexican chili powder
- 1/2 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!