This quinoa veggie burger recipe is the freakin’ bomb, people. It makes the most perfect vegan burgers: delicious, hearty, and full of flavor. They also stay together beautifully. There’s truly nothing worse than a crumbling vegan burger patty. What I especially love about this quinoa veggie burger recipe is that it’s very healthy, super easy to make, protein-packed. The quinoa veggie burgers are crispy on the outside, and not at all dry. What’s not to love? You have to try these!
Thai Quinoa Burgers [Vegan]
Ingredients You Need for Thai Quinoa Burgers [Vegan]
For the Flax Egg:
- 1 tablespoon ground flax seed
- 2 tablespoons water
For the Quinoa:
- 1 cup quinoa, dry
- 2 cups water
For the Patty:
- 1 cup old-fashioned oats, dry
- 1 15 ounces can of chickpeas (garbanzo beans), rinsed and drained
- 1/2 medium yellow onion, diced
- 1/2 cup fancy snow peas, chopped
- 1/2 cup fresh cilantro, chopped
- 3 garlic cloves, chopped
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon agave nectar
- 1/2-1 tablespoon fresh ginger, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon. kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fresh chili paste
To Assemble:
How to Prepare Thai Quinoa Burgers [Vegan]
- In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.
- In a medium saucepan, bring the rinsed quinoa and water to boil over high heat. Turn down to a simmer, cover, and allow to cook for about 15-20 minutes or until tender. Fluff with a fork and set aside.
- In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Once the quinoa is done cooking, measure out 1 cup and process that in as well, until well combined. Freezer or refrigerate the leftover quinoa.
- Preheat oven to 350°F and coat a baking sheet with a non-stick cooking spray.
- Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.
- Once they are browned on both sides, place on the baking sheet and bake at 350°F for about 10 minutes, until golden and crispy.
- Assemble with a bun, and topped with BBQ sauce, spinach or lettuce, and sprouts if you wish.
- Or, it’s just as fabulous without the bun! They’d be great in a wrap too, I should think!
- Bonus points for sprouting your own mung beans, like I did. I’ll try not to be too excited or smug about that. In all honesty, I had no choice. Our stores up here in Alaska don’t sell them anymore!
Notes
Nutritional Information
Total Calories: 1563 | Total Carbs: 284 g | Total Fat: 22 g | Total Protein: 67 g | Total Sodium: 2476 g | Total Sugar: 32 g
(Per Serving) Calories: 261 | Carbs: 47 g | Fat: 4 g | Protein: 11 g | Sodium: 413 g | Sugar: 5 g
Nutrition info does not include the “To Assemble” ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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