Vegan Quinoa Burgers with Protein recipe is a protein-packed veggie burger that’s both vegan and gluten-free. The instructions in this veggie burger recipe show how they can be easily frozen which makes them perfect for meal prepping. Nutritional information, such as calories, are provided.
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. But I’m here to tell you that you that these Quinoa Veggie Burgers don’t have a single bean in them.
How to Make Quinoa Burger
Make this quinoa burger by putting a sweet potato in the microwave. Be sure and prick it with a fork first. It may seem like folklore, but there is some evidence to show that pricking a potato before baking it is important.
Next, add the following ingredients to a food processor: walnuts, nutritional yeast flakes, oats, ground flaxseed and salt. Pulse until a coarse flour forms.
Then chop the cooled sweet potato and add that to the food processor along with cooked quinoa, chopped onion, and some miso paste. Pulse again until mostly combined.
Form your patties and then fry them in the skillet until browned on both sides. Then bake them in a preheated oven for around 10 minutes.
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.
Gluten-Free Quinoa Burgers
Smoky Vegan Aioli
- 1/4 cup vegan mayo
- 1/2 teaspoon garlic powder
- 2 teaspoons liquid smoke sauce
- Preheat oven or toaster oven to 300F°. Line a baking pan with parchment paper.
- Prick sweet potato with a fork and place in microwave. Cook for 2 – 3 minutes, until tender. Allow it cool and then cut it into cubes. Set aside.
- In a food processor add the walnuts, nutritional yeast flakes, oats, flaxseed, and salt. Pulse until a course flour forms. Add the cubed sweet potatoes, chopped onion, miso paste, and cooked quinoa. Pulse again. Then use a spatula to push down contents on the side of the bowl. Repeat pulsing and spatula process until everything is combined, leaving some texture. Make 6 patties.
- Place a skillet over medium heat, add the olive oil.
- 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 cooked burgers on prepared pan and bake for 10 minutes.
- Make aioli by combing ingredients in a small bowl and stir vigorously until well-combined.
- To make burgers, place them on buns or serve them on a plate. Top with your favorite toppings including aioli.
- Store burgers in an airtight container in the fridge for up to 4 days. These can be froze for up to 1 month.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.