How long does thai quinoa burgers [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve thai quinoa burgers [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Is thai quinoa burgers [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is thai quinoa burgers [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does thai quinoa burgers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Thai Quinoa Burgers
[Vegan]

KH By: Kathleen Henry

Author Bio

Kathleen Henry hosts the vegan food and healthy lifestyle blog, Produce On Parade. She is... Read More

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Thai Quinoa Burgers [Vegan]

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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... Read More

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:

6 burger buns
BBQ sauce
spinach or lettuce
mung bean sprouts

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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

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!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.