Red quinoa gives the burgers the perfect color, but white quinoa is fine too.
These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal.
Defrost overnight in the refrigerator before cooking.
Serve with your favorite burger garnishes.
(Adapted from Quinoa Revolution by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
Bring to a boil.
Reduce to a simmer, cover and cook for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Fluff with a fork and set aside to cool.
Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until starting to soften, about 5 minutes.
Let cool for about 5 minutes.
Beat egg in a medium bowl.
Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine.
The burgers hold together very well once baked.)
Bake the burgers until crispy, 28 to 30 minutes.
Serve on buns with your favorite garnishes.
Tips
Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months.
Defrost overnight in the refrigerator.
Reheat in a skillet with a little oil.
For the best flavor, toast nuts before adding to recipes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
