Recipes
Gluten Free Quinoa Veggie Burger
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- 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
- ¼ Cup nutritional yeast flakes
- 1 Cup Arrowhead Mills Organic Brown Rice Flour
- ½ Cup Arrowhead Mills Organic Yellow Corn Meal
- 1 teaspoon salt
- 1 Tablespoon olive oil
- Salt and pepper, to taste
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- Directions:
- 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.
- Add the flax seed, miso paste, corn starch, paprika and cooked quinoa. Pulse again until everything is combined.
- In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
- 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.
- Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
- 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 (¼ cup should do it).
- Place the patties in the skillet. 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.
- Place the finished veggie burgers in a slightly warmed oven (150°F) until they are ready to be served. served.
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