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March 9, 2015
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These are the freakin' bomb, people. They're just as a vegan burger should be. Delicious, hearty, full of flavor, and they stay together beautifully. There's nothing worse than a crumbling vegan burger patty, truly. What I especially love about these burgers is that they are very healthy, super easy to make, are protein-packed,crispy on the outside, and not at all dry. What's not to love? You have to try these!
These are the freakin' bomb, people. They're just as a vegan burger should be. Delicious, hearty, full of flavor, and they stay together beautifully. There's nothing worse than a crumbling vegan burger patty, truly. What I especially love about these burgers is that they are very healthy, super easy to make, are protein-packed,crispy on the outside, and not at all dry. What's not to love? You have to try these!
Thai Quinoa Burgers [Vegan]
This Recipe is :
Serves
6Ingredients
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:
- 6 burger buns
- BBQ sauce
- spinach or lettuce
- mung bean sprouts
Preparation
- 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!
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.
(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.
Notes
You'll have a bit of leftover quinoa. That's a good thing! I put mine in the freezer and then when we need it, you're already good to go!
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AUTHOR & RECIPE DETAILS
Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.
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