You are here

Smoky Chipotle Quinoa Burgers

By Camilla Saulsbury

Smoky Chipotle Quinoa Burgers

 

Smoky Chipotle Quinoa Burgers

page 191
Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury


Carnivores and vegetarians will be equally delighted with these “meaty” quinoa burgers. They get their smokiness from chipotle chile powder and smoked Gouda, but you could increase it with some barbecue sauce spread on the buns.

 

Makes 4 servings

 

·       Food processor

12 cup   lightly salted roasted sunflower seeds 125 mL

2 cups   cooked red or white quinoa, cooled  500 mL

1 cup    shredded smoked Gouda or smoked Cheddar cheese  250 mL

1 cup    rinsed drained canned red kidney beans 250 mL

112 tsp  chipotle chile powder          7 mL

14 tsp   fine sea salt                  1 mL

1        large egg, lightly beaten         1

2 tsp    olive oil                     10 mL

4        GF hamburger buns, split and toasted   4

4        large tomato slices               4

2 cups   packed baby spinach or arugula 500 mL

1.   In food processor, process sunflower seeds until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt and egg; pulse until blended but still chunky. Form into four 34-inch (2 cm) thick patties.

2.   In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 5 minutes or until crispy on the outside and hot in the center.

3.   Transfer patties to bottom halves of toasted buns and top with tomato, spinach and top halves of buns.

 

Tip

Cooked amaranth or sorghum, cooled, can be used in place of the quinoa.