These gluten free quinoa burgers are really healthy vegetarian gluten free hummus quinoa burgers. But I thought perhaps that might sound, well, unfamiliar. You basically throw together simple hummus (one of only two ways my very wrong children will eat garbanzo beans) and add cooked quinoa, eggs, shredded carrots and a few other assorted delectable ingredients. They’re vegetarian, they’re healthy, plus crisp on the outside, creamy on the inside. They’re your basic dreamboat dinner.
I used my food processor, even though I’ve had it for so long that I actually think the steel blade is losing its edge. It’s just not as evil as it used to be. That, and I despise cleaning it. More accurately, I mostly dislike drying the food processor. I never feel confident that I’ve done the job well.
I used my homemade fresh gluten free bread crumbs, but you can use some crushed gluten free cereal if need be. No finely ground bread crumbs, though, por favor. We need some bulk here.
I used red quinoa because I’m partial to its pretty blush, but all quinoa tastes alike. You’ve got tremendous freedom of choice here.
I shallow fry these quinoa burgers in some ghee, and then bake them in the oven for a spell. That way, they crisp in the pan but do not blacken as I attempt to cook them all the way through, end to end and top to bottom.
Again with the hamburger buns. I know. But you know I will make it all up to you when my celebration of gluten free bread hits this November. And anyway I should be able to show you the new book cover very, very soon. You’ll be so happy, you’ll forget all about how mad you are at me. Promise.
Like this recipe?
Prep time:Cook time:Yield:10 burgers
1 medium shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 15-ounce can garbanzo beans, drained and rinsed
1 1/2 teaspoons kosher salt
Juice of 1 medium lemon (about 3 tablespoons)
3 eggs (180 g, out of shell) at room temperature, beaten
3/4 cup (75 g) gluten free old-fashioned rolled oats
2 cups cooked quinoa, cooked in vegetable stock according to package directions (I used red quinoa but it’s all the same aside from the obvious (color))
3 to 4 carrots, peeled and shredded (125 g)
3 to 4 tablespoons ghee (or extra virgin olive oil), for frying
Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In the bowl of a food processor fitted with the steel blade*, place the chopped shallot and garlic and pulse until finely minced. Add the garbanzo beans, the salt and the lemon juice, and pulse until mostly smooth. Add the eggs and pulse to combine. The mixture will have become relatively thin. Add the bread crumbs and rolled oats, and pulse until the mixture begins to come together. Transfer the mixture to a large bowl, add the quinoa and shredded carrots, and mix to combine well. Cover the bowl and place in the refrigerator until the mixture thickens and becomes firmer (about 15 minutes or up to overnight).
Remove the bowl from the refrigerator, uncover it, and, divide the mixture into 10 separate burger patties. Moisten hands with cool water as often as necessary to prevent the mixture from sticking to your hands. Place each shaped patty on a paper towel and blot it dry.
Heat 2 tablespoons of ghee in a large, heavy-bottom saute pan over medium heat until the ghee is melted and begins to shimmer. Place as many patties in the pan as will fit without touching one another and fry until golden brown on the underside (about 3 minutes). Flip the patties and fry until golden brown on the other side (another 2 to 3 minutes). Remove the patties to the prepared baking sheet. Repeat with the remaining patties, using the remaining ghee as necessary.
Place the baking sheet with the burgers on it in the preheated oven and bake for about 10 minutes, or until mostly firm to the touch. Serve warm.
*Note: If you either do not have or do not want to use a food processor, you can make these quinoa burgers entirely by hand. Simply mince the shallot, garlic and the garbanzo beans by hand as finely as possible, and press them into a paste with the flat of a chef’s knife. Proceed with the rest of the recipe by mixing the remaining ingredients together by hand.