Crispy Garden Quinoa Burgers
What You'll Need
2 cups cooked quinoa
1 large zucchini, diced (about 2 cups)
1 large red bell pepper, diced
½ cup white or yellow onion, diced
½ cup cilantro, roughly chopped
¼ cup flaxseed meal
½ tsp garlic powder
1 Tbsp low-sodium tamari
Serve on bun of choice
Sliced heirloom tomato
Sliced red onion
How to Make It
1 Preheat oven to 400 degrees F and line a baking pan with parchment paper.
2 In a high-speed blender, add all ingredients and pulse until well combined. You want it to be well mixed and the diced veggies broken down but not completely puréed.
3 Form mixture into 4-6 large patties (about ½ cup each) or 8-12 smaller sliders (about ¼ cup each).
4 Bake for 35-40 minutes, carefully flipping halfway through, until quinoa is crispy and golden brown on the outside.
5 Serve immediately or pan-cook for an additional 5-10 minutes for extra crispiness.
6 To pan-cook burgers, preheat pan over medium-high heat. Add baked quinoa burgers and heat for 5 minutes on each side, until crispy and brown. Serve immediately.
7 Store leftover quinoa burgers in the refrigerator for 3-5 days. Reheat in the oven at 350 degrees F for 10-15 minutes or in a pan for 5-10 minutes.
Serve on gluten-free breaded buns, portobello mushroom buns, lettuce buns, etc.
Freeze burgers for long-term storage for 2-3 months.
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