Vegan Cinnamon Curry Quinoa Burgers with Gluten-free Burger "Buns"
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Cook time: 
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Serves: 8 patties, 8 servings
Biryani inspired quinoa burgers with dried currants, curry leaves and sunflower seeds.
  • 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
  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]
Generally flax eggs call for 3 tablespoons of water but I chose to use 2 tablespoons to avoid watery burgers!
Recipe by Healthful Pursuit at