I want to tell you a little secret I learned this week. Veggie burgers don’t have to have beans in them. Pick your jaw up off the floor! Don’t worry, I was surprised by this news as well. I mean, I love beans and I use them in a lot of my recipes. Heck, I even have a series devoted to strange, unusual and tasty ways of using Chickpeas! But I’m here to tell you that you that these Quinoa Veggie Burgers with Gluten-Free Sesame Seed Buns don’t have a single bean in them.
I make a lot of my veggie burgers from scratch lately because it seems like most packaged veggie burgers have gluten in them. The good news is that veggie burgers are really easy to throw together. Sometimes I’ll make a big batch up and freeze them, but oftentimes I’ll just make a few here and there. That way I can try different seasonings.
For some reason I felt inspired to create a grain-based veggie burger and quinoa seemed to be calling my name. It’s not a medical condition, I promise.
Normally I eat my veggie burgers sans bun. Finding vegan, gluten free hamburger buns is not so easy. But this veggie burger felt special. Serving it on a plate and eating it with a fork just wouldn’t suffice. Quinoa…it’s the diva of the healthy grains. So I put together a gluten-free sesame see bun too.
And to add a little more flair to an already darn-good sandwich, I added a little Smoky Vegan Garlic Aioli as well. A few kale leaves gave it a nice touch of color and I had that over-the-top special kind of sandwich I was looking for.
Speaking of special, don’t forget to head over to the Arrowhead Pinterest board, Gluten-free Living, and Pin to Win $100 in Arrowhead Mills products. You’ll find all the details about the program right there on the Pinterest board!
Gluten-Free Quinoa Burgers
- 4 – 5 medium-sized mushrooms, chopped
- 1 small onion, peeled and roughly chopped
- 5 baby carrots, chopped
- 1 tablespoon ground flax seed
- 1 tablespoon mild miso paste (optional, but recommended)
- 1 tablespoon paprika
- 1 tablespoon corn starch
- 1 cup Arrowhead Mills Quinoa, cooked according to package directions
- 1/4 cup nutritional yeast flakes
- 1 cup Arrowhead Mills Organic Brown Rice Flour
- 1/2 cup Arrowhead Mills Organic Yellow Corn Meal
- 1 teaspoon salt
- 1 tablespoon olive oil
- Salt and pepper to taste
- Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains.
- Add the flax seed, miso paste, corn starch, paprika and cooked quinoa. Pulse again until everything is combined.
- In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
- Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
- Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
- While the skillet is warming up, make your veggie burger patties. This recipe should make 4 – 6 patties, depending on your preference for how big they should be. The patties may still be sticky, but they should be firm enough to work with. If not, add a little more corn meal (1/4 cup should do it).
- Place the patties in the skillet. I use the spatula to shape them a little more at this point as well. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 – 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
- Place the finished veggie burgers in a slightly warmed oven (150F) while you prepare the Smoky Garlic Aioli. This step has the added benefit of allowing the burgers to firm up some more and stay warm before being served.
Gluten-Free Sesame Seed Buns
- 1 cup Arrowhead Mills Gluten-Free Baking Mix
- 1/4 cup Arrowhead Mills Organic Brown Rice Flour
- 1/4 cup corn starch
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon xanthum gum
- 1/2 cup warm water
- 2 teaspoons yeast (1 package)
- 1 tablespoon sugar
- 1 small russet potato, washed and chopped
- 1/4 cup soy milk
- 1/4 vegetable oil
- 1 tablespoon ground flax seed
- 1 tablespoon dairy-free margarine, melted
- sesame seeds
- In a medium-sized bowl combine the baking mix, brown rice flour, corn starch, salt, baking soda, and xanthum gum. Use a whisk to stir the ingredients together well.
- In the bowl of a food processor, combine the warm water, yeast, and sugar. Pulse for one second to combine and then let that sit for a bit to proof the yeast.
- Place the chopped potato in a microwave-safe bowl and pour enough water to just cover the potatoes. Cook in the microwave for about 2 minutes, until the potatoes are soft. When the dish is cool enough to handle, pour out the excess liquid. Because potato sizes vary, I suggest mashing the cooked potatoes into a 1/4 cup container. Place a generous 1/4 cup of mashed potatoes into your food processor. Because the skins are left on, you’ll want to pulse for several seconds.
- Next add the soy milk, oil and ground flax seed. Pulse for several more seconds until everything is well-incorporated.
- Pour the milky potato mixture into the flour mixture and stir until well-combined.
- Shape the dough into 4 – 5 balls (depending on the size of buns you want). Place the dough balls onto a stone pizza dish or cookie pan lined with parchment paper. Flatten the tops of the dough balls to shape them to look like sandwich buns.
- Cover the buns and place in a warm place to rise for about an hour.
- Warm up your oven to 350F. Place a baking pan with water in it in the bottom rack.
- When the oven is ready, gently spread the melted margarine over the top of each bun and sprinkle with a few sesame seeds. Very gently press the sesame seeds in place, but don’t press too hard or you’ll deflate the buns. Next, place your baking sheet full of buns on the center rack and bake for 25 minutes on 350F. Then turn the oven down to 300F and bake another 10 minutes. Remove from the oven and allow to cool.
- When you’re ready, use a serrated knife to slice the buns. I found it was easier to slice the buns when they were slightly warm.
Smoky Vegan Garlic Aioli
- 1/4 cup vegan mayonnaise
- 4 – 5 cloves of garlic confit (or cloves sautéed in 1 tablespoon olive oil), mashed
- 1 – 2 teaspoons liquid smoke sauce
- Combine all ingredients in a small bowl and stir vigorously until well-combined.
- Cover and chill until ready to be served.
This is a sponsored post. From time-to-time I share about brands I have tried and enjoy. I feel this is a service to my readers who may be wanting to try different products but are reluctant without knowing more about them. I am grateful to work with high-quality brands, such as Arrowhead Mills, and to share about them with you. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.