Gluten-Free Quinoa Veggie Burgers

So, I’m on the hunt for a delicious, grainy veggie burger.

I don’t want something that pretends to be meat, in either texture or flavour.  My favourite veggie burgers have always had whole grains and lots of flavour, so I’m trying to come up with the perfect recipe.  Tonight was attempt #1… quinoa veggie burgers.

The final verdict?  Great texture, not enough flavour.  Held together really well (thanks to two whole eggs and a bit of amaranth flour), but needed way more flavour.  Next time: sautéeing the mushrooms and adding some extra veggies along with more interesting herbs and spices should help.  But this is a start.  In case you’re intrigued… here’s the recipe.  Good enough for a dinner along with a skinny bun, spicy ketchup and dijon, and baked sweet potato fries with paprika.

Gluten-Free Quinoa Veggie Burgers

Adapted from Martha Stewart’s Food Everyday, found via The Mill Room

• 1 c. uncooked quinoa, rinsed
• 2 c. veggie stock
• 1  carrot, peeled and cut into large chunks
• 1 medium onion, quartered
• 1 clove garlic, minced
• 8 oz. mushrooms
• 1/2 c. amaranth flour
• 2 eggs, lightly beaten
• 1 Tbsp. tamari
• Pepper, to taste
• 3-4 dashes of hot sauce, to taste (optional)

To Cook Quinoa: In a pot, combine 2 c. of stock and 1 c. of quinoa.  Bring to a boil, turn off heat but leave the pot on the warm element, and leave for 12-15 minutes, until quinoa is tender and water is absorbed.

To Make Burgers:

Preheat oven to 400F.

In a food processor, blitz carrot, onion, garlic, and mushrooms.  Add eggs, flour, tamari, hot sauce, and pepper, and pulse until combined.  Fold in cooked quinoa by hand, to preserve the grainy texture.

Form mixture into 3/4-inch-thick patties. If very soft, pop in the fridge for 10 minutes to firm up.

Place patties on a baking sheet lined with parchment paper or a Silpat, and bake at 400F for 15-20 minutes per side.  If you would like to freeze the extra patties, freeze them before baking.

Enjoy!