Vegan Cinnamon Curry Quinoa Burgers with Gluten-free Burger “Buns”
June 28, 2012 by
Leanne VogelOctober 5, 2017
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.
1 flax egg – 1 tablespoon freshly ground flax mixed with 2 tablespoon warm water and allowed to sit for 5 minutes *see note
Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
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.
Meanwhile, place the next 6 ingredients in a medium frying pan and cook on medium-high heat for 5 minutes until onion is translucent.
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.
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.
Serve sandwiched between a gluten-free burger bun, recipe below…
[url:2]View nutrition info[/url]
Generally flax eggs call for 3 tablespoons of water but I chose to use 2 tablespoons to avoid watery burgers!
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-freeYield: two – 8″ rounds Servings: 4A yeast-free gluten-free burger “bun” recipe that’s made in one bowl and takes just minutes to prepare.
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?