Need burgers that will satisfy meatatarians, vegetarians, and gluten-free appetites? Then you need this easy recipe for smoky chipotle quinoa burgers.
I may not be a vegetarian, nor am I gluten-intolerant, but that doesn’t stop me from making meals that meet one or both of those requirements from time to time. If something sounds good, I’m gonna eat it. While flipping through the mere 281 recipes found in the Bob’s Red Mill Everyday Gluten-Free Cookbook, it is an understatement to say that I found a few that fell into that category. While there were plenty of meatatarian recipes to choose from, I landed on these quinoa burgers made with red kidney beans, ground sunflower seeds, and smoked Gouda or cheddar.
I’ve made a decent amount of veggie burgers, but I often have a hard time finding ones that can be crispy on the outside and not mush out of the bun upon the first bite. I loved how crispy these burgers got on the outsides, likely attributed to the sunflower seeds, and that they held up their structure upon demolition while still remaining tender. And the smoky flavors from the cheese and chipotle chile powder were perfectly matched with some bbq sauce on top. And the best part? They were incredibly easy to make thanks to my food processor. These would be a great option for grilling this Memorial weekend if you are needing to please vegetarians, meatatarians, and gluten-intolerant folks alike.
One year ago: Dad’s Creamy Potato Salad
Two years ago: Bacon, Egg and Avocado Taco
Three years ago: Penne with Eggplant and Pine Nut Crunch
SMOKY CHIPOTLE QUINOA BURGERS
1/2 cup lightly salted roasted sunflower seeds
2 cups cooked quinoa, cooled
1 cup (4 oz.) shredded smoked Gouda or smoked cheddar cheese
1 cup canned red kidney beans, rinsed and drained
1-1/2 tsp chipotle chile powder
1/4 tsp salt
1 egg, lightly beaten
2 tsp olive oil
4 gluten-free (or regular for non-GF) hamburger buns, split and toasted
4 large tomato slices
BBQ sauce (optional)
- Place the sunflower seed in a food processor and process until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt, and egg. Pulse until combined but still chunky. Divide into 4 equal portions and form into four 3/4-inch thick patties.
- Heat olive oil in a large skillet over medium heat. Add patties and cook for 4 minutes. Flip and cook for another 4 minutes or until crispy and golden on the outside and hot on the inside.
- Place patties on the bottom halves of the toasted buns. Top with tomato, spinach, bbq sauce (if using), and top halves of the buns. Serve immediately.
Source: Bob’s Red Mill Everyday Gluten-Free Cookbook
Disclosure: I was provided with a complementary copy of this cookbook by Robert Rose Inc. All thoughts and opinions are my own.
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