These Quinoa Burgers are packed full of flavour, protein and done in under 30 minutes. With sweetly tart sun-dried tomatoes and lots of vegan mozzarella, these burgers will please vegans and meat-eaters alike!
Course 30 Minute Meals, Dinner, Lunch, Main Course
2flax eggs(2 tablespoons of flax meal + 6 tablespoons of water mixed together for 15 minutes)
3tablespoonsflouryou can use coconut flour for GF
1tablespoonchopped scallion/green onions
Wash the quinoa in a mesh strainer rigorously with water.
In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Allow to cool, and set aside the rest of the quinoa (you won't need all of it) for other uses.
Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
Divide into 4 burgers on a parchment paper (or just a place).
Heat the oil in a large pan over medium-high heat.
Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
NOTESYou can make a flax egg here.Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.HOW TO STORE: You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.