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Quinoa Burgers

Quinoa Burgers

I tried this recipe for the first time Friday, March 27.  I will change it up a little the next time, adding some onion and cayenne or red pepper flakes for a little bit of zip! 

Nutrition Data Per Serving, 42g:123 cal, 18g carb, 4g fat, 196mg sodium, 3g fiber, 5g protein, low Cholesterol, good source Folate, Manganese. Estimated glycemic load 9

Ingredients:

  • 2 tsp olive oil
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup fresh parsley leaves
  • 1/2 tsp dried thyme leaf
  • 1/2 tsp gr cumin seed
  • 1 tsp gr coriander seed
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 3/4 cups cooked quinoa
  • 1 cup cooked chickpeas
  • 4 Tbsp flour*
  • 1 tsp soy sauce OR Bragg’s Liquid Aminos*
  • *Gluten Free Options: Use chickpea flour or other gluten free flour, and wheat free soy sauce
  • 1 – 2 Tbsp tahini
  • 1/2 tsp salt or to taste
  • 1/2 tsp fresh ground black pepper or to taste

 

 

Directions:

  1. Heat oil in a frying pan on medium
  2. Saute veggies 5 minutes
  3. Add parsley, thyme, cumin, coriander, paprika and garlic powder. Stir for 1 minute.
  4. Reserve 1/2 cup quinoa and 1/2 cup chickpeas
  5. Add the veggies & spice, the rest of the quinoa & chickpeas, and the flour to a food processor and pulse until combined. Process just until the mixture clumps together. Don’t overmix.
  6. In a separate bowl, mash the remaining quinoa and chickpeas together
  7. Add the contents of the food processor, along with tahini, soy sauce, salt & pepper as needed
  8. If the mixture is too dry to form patties, add a bit of water or bean cooking liquid, or more tahini
  9. If you have time, chill the mixture for an hour or so before forming into patties
  10. Divide burger mix into 8 equal portions and form into 3 inch patties
  11. Fry in a little oil on medium heat, 5 – 10 minutes each side, until browned and firm
  12. To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Wrap individually, and store in a freezer bag or plastic container. Bake or fry as needed – they don’t need to thaw first