Quinoa-based burgers made with fresh seasonal summer veggies. These oil-free, gluten-free, extra crispy burgers are perfect for eating on a bun, on lettuce, or by itself!
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.
Cooking Tips
Cooking Tips
1. Serve on gluten-free breaded buns, portobello mushroom buns, lettuce buns, etc.
2. Freeze burgers for long-term storage for 2-3 months.
