Gluten-free and vegetarian, these burgers are ridiculously delicious and flavorful. (And by “ridiculously,” I mean wonderfully, incredibly, amazingly, and so on.) And it’s all about red quinoa from Bob’s Red Mill.
While I’ve worked with quinoa quite a bit, I think this is my favorite use of it. And the beautifully colored, red quinoa has a sweet, earthy flavor that lends itself to these hearty and healthy burgers.
I love the burgers on their own, but they’re also perfect between slices of bread, topped with a pile of green beans, or even broken up and sprinkled over a salad.
I really want you to try these burgers, so enter the giveaway to win a 1-pound bag of Bob’s Red Mill Organic Red Quinoa. (Details for entering are below the recipe.)
- 1 cup rich vegetable broth
- ½ cup uncooked Bob's Red Mill Organic Red Quinoa
- 1 cup packed, fresh basil leaves
- ⅓ cup marinated sun-dried tomatoes, drained + 1 tablespoon sun-dried tomato oil (from marinated tomatoes - see notes)
- ⅓ cup sliced, toasted almonds
- ¼ cup gluten-free bread crumbs (see notes)
- ¼ cup roughly chopped yellow onion
- ¼ cup finely grated Parmesan cheese
- 1 medium-sized garlic clove (about 1 teaspoon minced)
- 1 large egg
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste (here's How to Season to Taste)
- Olive oil for the pan
- Pour the broth into a small pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes. Set aside.
- Add the basil, sun-dried tomatoes (and oil), almonds, bread crumbs, onion, Parmesan, garlic, egg and salt, to a food processor fitted with the blade attachment. Process until you have as smooth a consistency as possible. Use a rubber spatula to transfer this to a large mixing bowl.
- Add the cooked quinoa to the bowl and mix until it's evenly incorporated into the sun-dried tomato mixture. Season to taste with freshly ground black pepper (here's how).
- Cover a baking sheet with parchment paper, and then about ⅓ cup each, shape the quinoa mixture into 8 "burgers." (If you have an ice cream scoop about the right size, it's the easiest way to shape them.) Gently use the palm of your hand to press each one into a nice round shape. Set aside.
- Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once the pan is very hot, use a flat-bottomed, metal spatula to place the burgers into the pan, with a couple of inches between them. (Depending on the size of your pan, you may need to do this in two batches.) You should hear a sizzling sound — if you don’t, the pan isn't hot enough. (You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough.) Sauté for about 2 minutes, then carefully flip the burgers over and reduce the heat to medium-low, and sauté for another few minutes or so, until the bottom is golden brown and they hold together well. Place the cooked burgers on a plate and cover with foil until you're ready to serve.
I save all of the ends of our gluten-free bread, toast them, and then use the food processor to make them into crumbs.
This Giveaway is now closed — congratulations to the 3 winners: Jeffery, Kitty, and Lucinda!
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This is not a sponsored post. Bob’s Red Mill sent me red quinoa for recipe testing, and will provide the giveaway winners with their samples. And as always, I only cook with products I love and all opinions are my own.