Recipes

GF Quinoa Veggie Burger

      • Ingredients:
        • 4 – 5 medium-sized mushrooms, chopped
        • 1 small onion, peeled and roughly chopped
        • 5 baby carrots, chopped
        • 1 tablespoon ground flax seed
        • 1 tablespoon mild miso paste (optional, but recommended)
        • 1 tablespoon paprika
        • 1 tablespoon corn starch
        • 1 cup Arrowhead Mills Quinoa, cooked according to package directions
        • 1/4 cup nutritional yeast flakes
        • 1 cup Arrowhead Mills Organic Brown Rice Flour
        • 1/2 cup Arrowhead Mills Organic Yellow Corn Meal
        • 1 teaspoon salt
        • 1 tablespoon olive oil
        • Salt and pepper to taste
      • Directions:
        1. Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains.
        2. Add the flax seed, miso paste, corn starch, paprika and cooked quinoa. Pulse again until everything is combined.
        3. In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
        4. Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
        5. Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
        6. While the skillet is warming up, make your veggie burger patties. This recipe should make 4 – 6 patties, depending on your preference for how big they should be. The patties may still be sticky, but they should be firm enough to work with. If not, add a little more corn meal (1/4 cup should do it).
        7. Place the patties in the skillet. I use the spatula to shape them a little more at this point as well. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 – 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
        8. Place the finished veggie burgers in a slightly warmed oven (150F) while you prepare the Smoky Garlic Aioli. This step has the added benefit of allowing the burgers to firm up some more and stay warm before being served.