Red Quinoa Veggie Burgers

Categories: Gluten-Free,Main Dishes,Quick & Easy,Recipes,Talia's Must Read,Uncategorized,Welcome,

These gluten-free red quinoa veggie burgers were a hit in my house today. I know I’ve got a delicious recipe on my hands when I can’t help myself from sneaking in a bite of the batter as I prepare the recipe. I shamelessly sampled a spoonful of batter before molding the burgers into patties and this girl was overtaken by feelings of the utmost satisfaction. It’s one thing to go out to eat and experience a wonderful tasting meal, but a different sort of pleasure comes with making delicious recipes on your own. I received a jolt of pleasure of the latter sort upon tasting the batter. Don’t worry, I gave myself an imaginary high-five (my brother was playing video games in the next room or else I am sure he would have given me a real one).

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You may have to spend time in the kitchen making these burgers, yes, and you may or may not enjoy it, but the reward you will receive upon tasting a finished burger is the realization that you can actually cook. For realz. You will no longer be able to lament to the people in your life that you are an eternally awful cook and your status as one of those people that eats frozen meals, take out, and cereal all of the time will change (of course, this will only be the case if you had heretofore classified yourself as one of these people). No, girlfran (or guyfran- I know there must be a few people with XY chromosomes reading this) you are going to become a girl (or guy) who can actually COOK. And it will feel good. You know what also feels good? The ability to use parentheses whenever I want. I’ve got my own blog and no editor (for better or worse) and this means that I can use a limitless amount of parentheses. As a lover of parentheses, this is nothing short of 100% amazing.

Of course, I digress (because this is my own blog and I can digress whenever I want to. Muahaha). Let’s get back to talking about these burgers! These delightful burgers freeze easily and can be stored as your go-to meal for the week. Simply defrost them overnight in your refrigerator and reheat in a skillet with a bit of cooking spray (I admit I do use oil to spray my pans every so often). I use oil sparingly in my life because it is low in nutrients and high in calories, but the little bit I use to spray on my pan is meaningless considering the overall quality of my diet.

Try them! Hopefully you enjoy them as much as I do.

Ingredients (makes 10 burgers):

1 cup water
1/2 cup red quinoa
1 medium onion, diced
2 and 1/2 cups finely chopped white button mushrooms
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon saffron
1 tablespoon nutritional yeast
1 flax “egg” (1 tablespoon ground flaxseeds stirred with 3 tablespoons water)
2/3 cup shredded vegan cheese (I used Daiya Mozzarella)
1/2 cup walnut pieces
1/3 cup rolled oats
1 tablespoon Bragg’s Amino Acid (can be found in most supermarkets in the health food section)

Directions:

1) Combine water and quinoa in a medium-sized saucepan and bring saucepan to a boil. Reduce to a simmer, cover the pan and cook the quinoa for 15 minutes. Fluff the quinoa with a fork and set aside to cool.

2) Preheat your oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper or tin foil.

3) Water sauté diced onions, stirring frequently, for 5 minutes. Add mushrooms, garlic, and oregano; cook, stirring, until the mushrooms are tender (this should take about 5 more minutes). Let veggies cook for 5 more minutes.

4) Stir ground flaxseeds in a cup with water to create vegan “egg”. In a large bowl, stir in the vegan “egg” with cooked quinoa, mushroom mixture, vegan cheese, walnuts, oats and Bragg’s Amino Acid.  Stir baby stir.

5) Add this mixture to a food processor and pulse for a minute. The mixture is already pretty soft so you don’t need to pulse for long!

5) With a large spoon, scoop 1/2-cup sized portions of the mixture into your clean hands and mold into patties (about 3 inches wide). Place each patty onto your baking sheet.

6) Bake these guys for about 30 minutes and they will be ready for eatin’. Eat them with or without buns with your favorite veggie garnishes. I have a kale chip obsession that has continued to thrive for months upon months, so I eat my burgers with kale chips and continue to keep my taste buds thoroughly spoiled.

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Recommended Roasted Tomato Almond Butter Sauce to spread on top:

Ingredients:

1/2 cup raw almond butter
1 1/2 cup low-sodium roasted tomato sauce of choice
1 cup your fav vegan cheese
1 tablespoon Bragg’s Amino Acid

Directions:

Place all ingredients in a high-powered blender and blend until smooth and creamy. You will have about two cups of sauce, so plenty for all of the burgers and then some. This is a great sauce for pizzas, an amazing salad dressing or spread for pita sandwiches, etc. It’s incredibly versatile! It will last for up to a week in the fridge. Enjoy!

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Note: The first time I prepared this recipe was actually a few years ago when I was still living at home in NJ {see first photo}! Now a full two years later, I retried this recipe and is it possible to love it even more? Maybe it’s the addition of the sauce this time around, but it was the best homemade dinner! If you prepare it, I hope you enjoy it as much as I did!

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