Cooking the quinoa in veggie broth or using a bouillon plus all the spices really gives this gluten-free burger lots of flavor! It’s so good, I could eat it alone, without ketchup or mustard or anything!
I usually have all of the ingredients needed for this around the house and it’s also a good way to use up any leftover cooked quinoa. Just a few tid bits about quinoa that have been helpful to me:
– The liquid to quinoa ratio is 2 to 1 (so 2 cups of water to 1 cup of uncooked quinoa).
– 1 cup of raw quinoa makes about 3 cups of cooked quinoa.
– Quinoa offers complete protein, meaning it contains all the essential amino acids your body cannot produce, so eat up!
The original recipe calls for frying the burgers but I am opting to bake them for an easier and healthier version. This is definitely a good recipe to keep in mind when you need to offer something delicious, fun (have a make your own burger set up and how cute are mini finger food sized burgers??), and easy that works for many types of diets!
Baked Gluten Free Quinoa + Chickpea Burgers
Thank you savvyvegetarian.com for this delicious recipe!
You will need a food processor for this recipe.
Makes about six to eight 2 1/2″ to 3″ patties for mini burgers.
– 1 1/2 cups of cooked quinoa (1/2 cup raw quinoa + 1 cup of vegetable broth OR 1 cup of water with a vegan bouillon) *I used red quinoa which to me looks a little more burger-y, but you can use regular quinoa as well
– 1/2 cup mashed cooked chickpeas + 2 TBS water
– 2 TBS of egg replacer
– 1 TBS soy sauce
– 1 tsp dried basil
– 1/2 tsp dried thyme
– 1/2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp paprike
– 1/2 tsp garlic powder
– 4 TBS tapioca flour (to make gluten free) OR whole wheat flour
– salt and pepper, to taste
– toppings/other stuff for your burger: gluten free buns, lettuce, tomatoes, avocados, red onion, pickles, mustard, ketchup…
Place everything in a food processor and blend until smooth.
Chill the mixture in the refrigerator for about an hour so the patties are easier to shape.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Start making mini patties, about 1/2″ thickness. Repeat until baking sheet is filled.
Bake for about 30 minutes until outsides are crisp and the inside is heated through. The insides are still soft when cooking this way; if you want a stiffer bigger all the way through, try reducing heat to 275F and check until patties are done to your desire.
If you want to freeze some patties for later, place each patty between two sheets of wax or parchment paper and store them in a plastic container. Thaw them in the fridge first before cooking.
Top with your favorite veggies and condiments and enjoy!