Articles & Recipes

Smoky Chipotle Quinoa Burgers

September 21, 2018

Carnivores and vegetarians will be equally delighted with these “meaty” quinoa burgers. They get their smokiness from chipotle chile powder and smoked Gouda, but you could increase it with some barbecue sauce spread on the buns.

Ingredients Makes 4 servings

1⁄2 cup lightly salted roasted sunflower seeds 125 mL
2 cups cooked red or white quinoa, cooled 500 mL cooled
1 cup shredded smoked Gouda or smoked Cheddar cheese 250 mL
1 cup rinsed drained canned red kidney beans 250 mL
11⁄2 tsp chipotle chile powder 7 mL
1⁄4 tsp fine sea salt 1 mL
1 large egg, lightly beaten 1
2 tsp olive oil 10 mL
4 GF hamburger buns, split and toasted 4
4 large tomato slices 4
2 cups packed baby spinach or arugula 500 mL

Instructions

Prep
  • Food processor
  1. In food processor, process sunflower seeds until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt and egg; pulse until blended but still chunky. Form into four 3⁄4-inch (2 cm) thick patties.
  2. In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 5 minutes or until crispy on the outside and hot in the center.
  3. Transfer patties to bottom halves of toasted buns and top with tomato, spinach and top halves of buns.
Cooked amaranth or sorghum, cooled, can be used in place of the quinoa.

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