A whimsical food allergy mom keeps a host of delicious recipes on her blog Pig in the Kitchen. She no longer blogs regularly, but her delicious creations are still there for all of us to enjoy. Like these quinoa veggie burgers! She shared the recipe with us more than a decade ago, but we’ve given the post a big update.
Special Diet Notes: Quinoa Veggie Burgers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 150 grams (about ¾ cup + 1 tablespoon) quinoa
- ½ tablespoon sea salt
- ¼ to ½ teaspoon crushed red pepper flakes, to taste
- Black pepper, to taste
- 100 grams (about ½ cup + 1 tablespoon) quinoa
- Pinch saffron
- 1 (400-gram / 14-ounce) can chickpeas, drained and rinsed
- 8 button mushrooms
- 3 garlic cloves
- 3 tablespoons olive oil, plus additional as needed
- 3 medium carrots, finely grated
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1½ tablespoons ground flaxseed
- 4 tablespoons rice flour
- 2 prepared egg replacers (can use 2 eggs, whisked)
- Put the quinoa, salt, crushed red pepper, and several turns or shakes of black pepper in your blender or food processor. Process into a powder. It doesn't matter if a few whole grains of quinoa remain.
- Spread some of the powder onto a dinner plate in a thick layer.
- Put a large pan of salted water on to boil. Add the saffron. When it is boiling, add the quinoa and cook until tender, about 15 to 20 minutes. Thoroughly drain the quinoa through a fine mesh sieve.
- Put the chickpeas, mushrooms, garlic, and 3 tablespoons olive oil in your blender or food processor. Process into a paste, adding more oil, if needed, and stopping to scrape down the sides as needed.
- Transfer the chickpea-mushroom paste to a large mixing bowl. Add the carrots, cumin, and coriander, and stir to combine.
- Stir in the flaxseed and then the rice flour, tablespoon by tablespoon. You want a thick mass that isn't too squidgy.
- Cut a 15x15 centimeter (about 6x6 inch) square of parchment paper. Place an 8 centimeter (3 inch) round cutter or mold on the parchment paper and spoon in some of the mixture. Smooth it until you have your desired burger thickness. Carefully remove the cutter, (pushing the mix down with the back of a spoon if it sticks to the cutter), to reveal your perfect burger shape!
- Using the back of a teaspoon, spread some egg replacer over the surface of the burger, this is to ensure the coating will stick. If you are using a real egg, it may be easier to use your fingers to spread instead of a spoon.
- Lift the burger on the baking parchment and cunningly tip it onto your quinoa coating plate so that the burger lands 'egg' side down. You may have to flip it on and hope for the best.
- Coat the other side of the burger with egg replacer and spoon some coating onto it. You should now be able to lift the burger up and flip it from hand to hand to remove excess coating.
- Gently heat a good amount of olive oil in a non-stick frying pan over medium-low heat, and put the burger in it. Let it heat gently for a while to warm it all through, then turn the heat up towards the end to brown it off. When it is golden brown turn it over to brown the other side
- Remove the quinoa veggie burger from the pan and place it on paper towels to absorb any excess oil.
- Repeat the process until all the burger mix and coating is used up.
Key Pantry Supplies: Quinoa Veggie Burgers