Vegan Cinnamon Curry Quinoa Burgers with Gluten-free Burger “Buns”

It’s rare that I make a recipe more than once or twice. It’s not that I don’t enjoy the things I make, I just enjoy the thrill of experimenting with new recipes far more than relying on the tried and true. Call me risky.

Since as far back as I can remember, I’ve enjoyed trying out new recipe ideas, enjoying the fruits of my labor and then moving on to another. Perhaps this is what intrigues me the most about sharing my kitchen explorations with all of you – now I can say it’s my JOB to be this way ;)

There are very few recipes that have stuck around with me through the years. So few, that I can list them all right here without feeling too spammy…

While I’ve made a ton of Indian food since my trip, there was one recipe that I ate, enjoyed, and learned how to make in India that really, really stuck with me… biryani. There’s just something so nourishing about dousing cooked grains in loads of spices and calling it a meal.

Biryani is versatile, too. In the 4 months I’ve been back; ya, it’s seriously been four months, I’ve come up with at least 10 ways to use biryani in various recipes. Let’s start with one of my favorites so far…

biryani inspired burgers, vegan style.

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4.5 from 2 reviews
Vegan Cinnamon Curry Quinoa Burgers with Gluten-free Burger "Buns"
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Serves: 8 patties, 8 servings
 
Biryani inspired quinoa burgers with dried currants, curry leaves and sunflower seeds.
Ingredients
  • ½ cup raw quinoa
  • 1 cup water
  • 1 tablespoon extra-virgin coconut oil
  • 2 teaspoon fennel seed
  • 2 teaspoon minced fresh ginger
  • 3 cloves garlic, minced
  • ½ cup diced red onion
  • 1 tablespoon curry leaves
  • ¼ cup dried currants
  • ¼ cup roughly ground sunflower kernels
  • 2 teaspoon ground cinnamon
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoon garam masala
  • ½ teaspoon himalayan rock salt
  • 2 teaspoon tumeric
  • 2 teaspoon ground coriander
  • 2 cups cooked chickpeas
  • 1 flax egg – 1 tablespoon freshly ground flax mixed with 2 tablespoon warm water and allowed to sit for 5 minutes *see note
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. Combine quinoa and water in a small saucepan. Cover and cook on high heat until boiling, then reduce heat to low and simmer covered for 12 minutes. Once complete, remove from heat and keep covered for 5 minutes.
  3. Meanwhile, place the next 6 ingredients in a medium frying pan and cook on medium-high heat for 5 minutes until onion is translucent.
  4. Add all ingredients – cooked quinoa, sauteed onions, and remaining ingredients to the bowl of your food processor. Pulse 4-6 times until everything is combined and broken down slightly.
  5. Shape mixture into burgers and bake in preheated oven for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes so the patties hold together nicely.
  6. Serve sandwiched between a gluten-free burger bun, recipe below…
[url:2]View nutrition info[/url]
    Notes
    Generally flax eggs call for 3 tablespoons of water but I chose to use 2 tablespoons to avoid watery burgers!

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    Gluten-free Burger “Buns”

    Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
    Yield: two – 8″ rounds  Servings: 4

    A yeast-free gluten-free burger “bun” recipe that’s made in one bowl and takes just minutes to prepare.

    Ingredients

    • 1 cup water
    • 2 tablespoon extra-virgin olive oil
    • 1/4 cup chickpea flour
    • 3/4 cup white rice flour
    • 2 tablespoon ground flax seed
    • 1/4 teaspoon Himalayan rock salt

    Directions

    1. Preheat oven to 375F and line two 8-inch cake pans with parchment paper or coconut oil. Set aside.
    2. Combine water and coconut oil in a medium-sized bowl. Add dry ingredients one by one and stir until lumps are gone.
    3. Pour mixture into prepared pans and cook for 25-28 minutes. Remove from the pan, cut into 4 wedges and use as sandwich bread, burger buns, or pizza crust!

    View nutrition info

    Notes

    To make more bun-like, try pouring the mixture in 4-inch tart pans, large muffin tins, or use a cookie cutter on finished product to make large circles in the dough. The batter is very liquidy so it will need to be poured into something.

    Although not exactly like a bun, I love the flavor of these burger wedge-things. Maybe I should have called it a burger wedge?

    Wedge or bun aside, I made an extra batch last night and threw it on the pile of food we’re taking camping this weekend. All our gear is sitting by the door, including the newest issue of Clean Eating Magazine – reading material for the 4.5 hour drive ahead of us. Just a couple more hours of work until we make our way to Cypress Hills. Cannot wait to disconnect, recharge and toast marshmallows on the fire.

    What are your weekend plans?

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    Comments | Leave Your Comment

    1. Mmmm I agree wholeheartedly on the biryani thing. It’s got to be one of the most warming, calming dishes ever! It sounds like you’ve got a great trip planned (and some good reading material… that’d be my choice too!) This weekend I’m off to Toronto for a friend’s birthday dinner, and other than that, hoping to just relax and unwind in the sunshine! :) Have a good day Leanne!

    2. Leanne, I love your recipe links & want to pin them, but for some reason, the actual photo, of say the Naan recipe, doesn’t come up…any ideas as to why? I keep track of all my to-make recipes through pinterest, so I’d love to be able to pin some of your older recommends.

      I hope to spend most of my weekend in & out of the swimming pool w/ my kids. It’s finally warming up here & starting to feel more summer-like.

      • Hi Janae – are you trying the Gluten-free Naan 2.0 recipe? I just pressed the “pin-it” button under the post and it worked fine. Also dragged the link over to Pinterest with no issues. Hmm… or was it another recipe? Darn technology!

        Spending the weekend with your family + swim time sounds lovely!

    3. I am “risky” as well in the kitchen. Though I do have some standby recipes I just love trying new ones – and the excitement of them working out! Most of the time…

      Hope you have a great weekend! I am hoping to get in a pedicure, a few workouts, and some yoga classes. We have a big family BBQ on Monday! My family and I are also trying out a raw food restaurant in Toronto which I am looking forward to.

      • You’re right, that’s half of the fun – will it work, will it not, the suspense is exhilarating!

        Have a lovely weekend, sounds like you have some great activities planned. Are you visiting Live Food Bar? If so, I’ve heard great things!

        • Thank you! We’re actually going to Raw Aura (just west of Toronto in Port Credit). Doug McNish used to be the chef there. I actually have never made it to Live! I will have to this summer – I’ve also heard fantastic things.

    4. I think I figured it out. When I click on the recipe link it takes me to a different page where when I try to pin the picture, I can’t. But I can pin from this page, even though the picture of the naan bread doesn’t show up.

      • I’m happy you found me, Erica :) Thanks for stopping in and saying hello. Quinoa is one of my favorites, so you’ll find a lot of it here!

    5. Thanks for sharing your ‘go to’ recipes. I like the sound of the breakfast pudding and just blenderizing it all raw like that, but was wondering…is it okay to eat buckwheat or quinoa without cooking it first? I thought it made it hard to digest.

      • Hi Barb – quinoa and buckwheat are harder on your digestion when raw, yes, but millet and amaranth are fine. With budwig pudding it’s believed that fresh raw grains, in small doses, can assist in providing powerful nutrients when combined with all of the other ingredients. But, if it doesn’t resonate with you, the pudding is just as good without them!

    6. Leanne,

      Where do you get your curry leaves from?? Please tell me it’s online. I’ve been trying to find a source but my two local Indian markets don’t have them and the ones I ordered from an online spice site tasted awful!

    7. Yum Leanne these look incredible! I have to try those burger “buns” too. I could use something like that in my life on a daily basis :)
      Hope you have an amazing weekend. I am hoping to get some relaxing in, in between the design work I have, plus hubby and I are going to a meditation seminar on Sunday with Swami Ken. I can’t wait.

    8. Right up my alley! Can’t wait to try these. Hope to share the link in my Burgers & Beer series! I love the white painted wooden table too! I need one of those as it reminds me of summer fun:)

    9. Have fun camping!! I can’t wait to go camping this summer. There’s nothing better! Are you going to do a post on the types of camping foods you are taking and cooking there? (Or maybe you already have one up on the blog somewhere!) Oh and I have a random ingredient question for you. I recently made a recipe using chipotle chilis in adobo sauce and have a bunch leftover. Do you ever use these or know of any good recipes utilizing them? Thanks a bunch, have fun!

    10. These sound great but I will have to use millet as I am allergic to quinoa! Yes it is true. I think that millet would be a good substitute, don’t you?

      • I’m allergic to quinoa too! I’m so sad, it’s my only allergy and of course it’s to one of the ‘perfect’ vegetarian sources of protein >.<

    11. This looks like a tasty burger bun! It seems like a spin off of socca. What is the purpose of all the oil? Can you use a combo of flax/chia meal and teff flour to replace the rice flour (make it more “whole grain”)?

      These days, there are “light” 100 calorie, high fiber burger buns (full of gluten and other allergens). Is there any way to replicate them? Sometimes it seems like the gluten-free breads are so dense and have little fier.

      Have you ever tried any of Julian Bakery gluten free bread? Or Sami’s Bakery bread?
      Thanks!

      • I just added oil because I like it. I’m sure you can remove it and still have similar results. Not sure on the teff flour as I’ve only baked with a it a couple of times. If you try the substitutions I’d love to hear about what worked for you! You’re right, there are starting to be a lot of of gluten-free options but many just don’t stack up!

    12. How is the texture on these? Would it benefit with some xanthan gum? Are they delicate/crumbly?
      These look delicious. What do you recommend serving as a side dish with these burgers?

      • The texture is a-ok, no xanthum gum needed. I enjoyed it with a large salad. Chutney and maybe a chickpea salad or curry would be nice!

    13. Made these buns several days ago, and they lasted no problems in the fridge – just popped them in the toaster oven before using for my burgers. Just finished the last pair. I used pea flour instead of chick pea – delicious but green! :) I’ve never been one for the burger buns anyways, so these are perfect. Great texture, but not so much bread that it gets in the way.

      Thanks, Leanne! This was exactly what my lentil burgers needed.

    14. I love your recipes and these look so yummy! I however am allergic to chickpeas…legumes in general for that matter. It’s a huge bummer. I wondered though if there was perhaps something I could sub with instead?
      Thank you for making my dinners and baking excursions much more delicious and healthy :)

      • Hi Kaity – no worries at all. I went through a sensitivity to beans that lasted a couple of years. Totally understand where you’re coming from. You could sub the chickpeas with macadamia nuts or another nut/seed or just omit all together. I hope that helps!

    15. Tried those burgers today, delicious! I didn’t have currants, so i used some raisins. I also would like to try a more spicy version, maybe next time i will add some chilli powder or cayenne pepper; what do you think about that?

      Thank you for sharing :)

      • Chilli powder = awesome idea, Maria! Do it up!

    16. I made the patties for an outdoor get-together–everyone loved them!

      My mistake: I added fenugreek seeds (thinking they were fennel seeds) and only realised it at the last minute, and then added fennel seeds to the mix. Still, they worked out wonderfully!

      Every recipe of yours I’ve tried always comes out amazing, which I can’t say for others. Thank you!

    17. Do you think soaked brown rice and chickpeas processed in a high powered blender with the water would work instead of the flours? I’m trying to remove flours from our diet since there’s nutrient loss as they sit.

      Also do you think if I doubled the recipe then poured it on rimmed baking sheets it would work? We’re a large family so I have to cook in big batches and only have three cake pans!

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