There’s a great quinoa (keen-wah) burger recipe in my Vegan Diner cookbook. I’ve tried to make it twice, and both times realized I didn’t quite have all the ingredients. The first time, I didn’t even have quinoa! Couscous worked just as well, but…it’s not the same. This time I forgot I had already used my chickpeas, so I used chili beans instead.
So, I actually had the main ingredient this time. You need 1 1/2 cups cooked quinoa.
I added a little spoonful of vegemite to mine, which actually wasn’t enough to add any flavor whatsoever, but at least it added vitamins & minerals. The cookbook had a note explaining to cook the quinoa by boiling 1 cup quinoa with 2 cups water; however, that made THREE cups – twice what’s needed for the recipe! So, unless you want extra quinoa, read the instructions the on the box instead of the cookbook.
1/2 cup chopped yellow onion
3 cloves of garlic
Pulse onions & garlic in food processor until finely chopped, then add chili beans (I used a 15oz can, drained, although the original recipe calls for a 12oz can of drained chickpeas) and 1/2 cup quick cooking (NOT instant) oats. Pulse until well mixed, but don’t puree.
Pour the mixture into a large bowl with your quinoa and stir to mix.
My seasonings are a little different than the cookbook’s, to match the flavor of the chili beans: smoked paprika, chili powder, onion powder, dill, cumin…I think that’s it. 2 Tbsp of soy sauce (I don’t have Braggs) and some hot sauce. You can make this gluten free depending on the flour you use, but I just added 2 Tbsp of all purpose flour to mine. Mix thoroughly and refrigerate for about 15 minutes.
Then I put a sheet of wax paper on a plate and dusted liberally with flour. I formed the patties…like sticky brown snowflakes, each one is different. Put each patty on the covered plate & dust the top with more flour. Again, you can use a gluten free type, but I used all purpose.
According to the cookbook, this makes six 3 1/2 – 4″ patties, but I made four and have enough left for another batch of four. Maybe I added a little extra stuff here and there.
Heat a large oiled pan over med-high heat. Cook the patties about 5 minutes on each side, or until brown and crispy. Reduce the heat to medium if they need to cook longer. You may also need to add more oil as they cook.
A simple burger with mustard, vegan mayo, lettuce & tomatoes. I like to hollow out the top of the bun and stuff it with things, so this one is stuffed with romaine.
And this one is the same toppings, but stuffed with breaded baked zucchini that, unfortunately, was not good enough to eat on its own. It was great in the burger, though.
I also ate one of the patties plain with just some vegenaise mayo and mustard on it, and it was pretty good. But like Boca Burgers, I’m not sure I would eat one all by its lonesome…I’ll have to work on that.