Gluten Free Vegan Quinoa Burgers Food

VEGAN QUINOA BURGERS

Steps:

• Preheat the oven to 375 degrees F.
• Place the shallots and garlic in a food processor. Pulse until they are finely chopped. Add your chickpeas and quinoa flakes and continue to pulse. Don't puree the mixture; you want it to be a little chunky.
• Add the remaining ingredients (minus the water) and process until a dough begins to form. Add water while the food processor is running and the dough comes together. You want to mixture to be sticky, not runny or dry. Place the bowl in the refrigerator and let cool for 15 minutes.
• Once chilled, separate the mixture into 8 equal sized patties.
• Place your patties on a parchment paper lined baking sheet and bake for 20 minutes. Flip half way through and finish with a quick 2 - 3 minute broil to get the patties nice and browned.

EASY VEGAN QUINOA & WHITE BEAN BURGERS (GLUTEN-FREE!)

Steps:

• In a small pot with a lid, combine the quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. Do Ahead: The quinoa can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
• In a food processor with the blade running, add the garlic cloves and finely chop. Add the white beans, scallions, cilantro, lemon zest and cumin. Season with salt and pepper. Process until the mixture forms a coarse puree, scraping down the sides. Add the quinoa; pulse to combine until a coarse paste forms. Transfer to a bowl, and stir in the peas and breadcrumbs. Form the mixture into 6 patties, and place them on a piece of wax or parchment paper. Do Ahead: The uncooked burgers can be covered and refrigerated for up to 1 day before cooking.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden brown on the bottom, about 4-5 minutes. Flip the burgers, add the remaining tablespoon of oil and cook until golden on the other side.
• Transfer the burgers to buns, pita bread or greens, and serve warm with the toppings of your choice.

QUINOA BURGER WITH WALNUTS (VEGAN & GLUTEN FREE)

Steps:

• In a medium nonstick skillet over medium heat, add the olive oil. Add the onion and sautee until softened, about 8 minutes. Add the garlic and saute for an additional 30 seconds. Set aside in a large bowl.
• In a food processor, pulse the walnuts until they reach a crumb-like consistency. Add to the bowl.
• Add the black soy beans and puree until smooth. Add to the bowl.
• Add in the quinoa, tamari, parsley, chili, cumin, breadcrumbs, salt and pepper.
• Form into 8 patties and place on a baking sheet lined with a silpat. Refrigerate for an hour.
• When ready to cook, preheat the grill to medium high heat. Add the patties and cook until brown on both sides.
• Layer your bun with pickles, tomatoes, avocado and microgreens and enjoy!

GLUTEN FREE VEGAN QUINOA BURGERS

Steps:

• 1. Pulse sunflower seeds in food processor or blender until coarsely ground, until they resemble very coarse bread crumbs. You may have to grind your seeds in batches depending on how large your processor/blender is. Transfer ground seeds to large bowl.
• 2. Place 1 c of the cooked quinoa, Herbamare, parsley/herbs/spices in the processor/blender. Pulse a few times with a splash of water, stirring between pulses, adding just enough water to get things moistened. You want a chunky paste to form, with some whole quinoa grains left over. Transfer quinoa paste to the bowl with the ground seeds.
• 3. With a big spatula or your hands (my preference!), knead the quinoa and seeds together, adding the remaining 1/4 c of whole quinoa grain. It should form a slightly moist, sticky dough.
• 4. Divide into 4-6 balls, and flatten into patties. Eat as is if you are in a hurry, or --
• 5. Warm the patties for a crispy, nutty flavor --
• 1. option 1 (no added fat): heat oven to 350. Line baking sheet with parchment, and bake until warm and golden, flipping as necessary.
• 2. option 2 (crispy and delicious): heat sunflower oil in fry pan. When hot, fry patties until warmed through, and golden brown and crisp.

VEGAN BEETROOT & QUINOA BURGERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
• Divide the mixture into four - it will be quite loose - then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
• Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
• To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.