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.
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.)
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.
- 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
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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.
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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.
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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).
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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.
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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.
You can find jarred sun-dried tomatoes marinated in olive oil in most grocery stores. (It's okay if they contain herbs and garlic.)
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!
These look amazing, and it’s a very unique recipe! I can’t eat eggs so will have to devise a way around that, but I can’t wait to try these! (I’ve read about ground flax seeds and water for egg sub. Ok, TMI!)
Thank you, Adair! I’ve read that 1 tablespoon flax meal mixed with 3 tablespoons of water is about equal to 1 large egg. I think it would be a great substitute in this recipe because of the sort of nutty, earthy flavor of the flax seeds. Never tried it, so I’m not exactly sure how well it will bind the ingredients together. Let me know if you try it! 🙂
Quinoa burgers are delicious! Can’t wait to make these!
Thanks, Shannon. Hope you like them! 🙂
I’ll give these a whirl. They look yummy!
Thank you, Mandy! I so appreciate how many of my recipes you “give a whirl!” xo
Love quinoa but have never tried red. Can’t wait to try these burgers, sounds like a perfect lunch!
Thanks, Jane. Yes, lunch, dinner & maybe even a savory breakfast. 😉
These sound absolutely marvelous. I want to send to my niece the vegan. Do you have any suggestions as to what I can use instead of the egg?
Adair just asked the same thing — I told her that I’ve read that 1 tablespoon flax meal mixed with 3 tablespoons of water is about equal to 1 large egg. I’m not sure how well it will hold the ingredients together b/c I haven’t tried it, but I do think the earthy, nutty flavor of the flax seeds would work well with the other flavors in the burgers. 🙂 (And thank you! I love that you called them marvelous!)
I cook quinoa in vegetable stock with garlic and a little olive oil and serve with sauteed vegetables any kind you like.
Jessie, this sounds delicious. A perfect vegetarian side or entrée. Thanks for sharing. 🙂
Sounds like an interesting recipe. I’ve never used quinoa before but it sounds worth a try!
Thanks, Trish — hope you try them! 🙂
I love quinoa chili!! 🙂
Nicole, I’ve never had quinoa in chili — brilliant!
I love quinoa! It has completely replaced rice. I use it as a side dish for my dinner entrees (sweet potato burgers with a side of sauteed veggies and quinoa, anyone?), and in black bean/quinoa salads for lunch
Oh yum! Sweet potato burgers! I can imagine how good that would be with a side of quinoa. 🙂
Valentina bella, I love these quinoa patties.
And sundried tomatoes make everything better. They’re like candy you can feel
good about eating.
I will make these for my hubby this w/end. And Daisy loves quinoa! xo
Sun-dried tomatoes do makes things better, don’t they!? And they are like candy! Lucky you that your little one likes quinoa. One of my boys loves these burgers, but the other one prefers beef! 😉
I have a recipe for sweet potato & quinoa chili that I love
I love the sound of that, Lisa!
I love the sound of this recipe. Will have to add it to the must make list.
Thanks, Kelly! xo
I like it in salads. I add some veggies and dressing and it is delicious
I love that too, Carolyn. Delish!
As usual, Valentina, you’ve struck gold! I would love to try these. Yummm-ha!
So sweet, Marc. 🙂
I use it in granola. It’s surprisingly delicious.
Sounds delicious, Rachel. I just might try that tomorrow morning! 😀
I make a pretty great vegan quinoa pizza crust!
Sarah — tell me more! Is it a gluten-free crust? I’m so intrigued. . .
Thanks for the recipe using red quinoa. We toured Bob’s Red Mill last fall. Great place ,great products.
Must have been an awesome tour – I hope to make my way there one day. 🙂
I love making quinoa power bowls with lots of beans and roasted veggies!
Emily, that sounds great!
I love using quinoa as a hot breakfast cereal on cold winter mornings.
Shannon, that sounds yummy. Maybe with a little honey? 🙂
I LOVE LOVE LOVE QUINOA. Oh my goodness it’s soooo good. I can’t wait to make these. I usually just do warm quinoa salads or cold quinoa added to green salads / to soup. I’m excited for a new recipe!
Thank so much, Tatiana. Hope you try and enjoy these. 🙂
I like quinoa in salad.
Perfect. My fav quinoa salad is made with black quinoa, plums, avocado and meyer lemons. (Here’s the recipe.) 🙂
These look divine! I use quinoa in everything from cookies, to pancakes, to porridge!
Would be delicious in pancakes!
I make up a batch of quinoa and keep it in the refrigerator, adding a bit to my morning oatmeal.
I must try it in oatmeal!
This recipe sounds so yummy, I can’t wait to try it! My favorite uses for quinoa are breakfast porridge type things, and cold for salads.
Thank you! I love how it adds a crunch to salads. 🙂
I like to recreate my favorite “bowl” from a local restaurant. It is essentially quinoa, smoky pintos, sauteed kale, and a vegan aioli. Always good!
Smoky pintos sound awesome!
Can’t wait to try this recipe! I’m new to quinoa but have loved everything I’ve used it in. With Bob’s Red Mill on the label, I know this has to be excellent.
Thanks for the recipe – I plan on making it asap! Joi
Thank you, Joi!
I have been enjoying it as a pilaf, with sautéed veggies and some arugula and pine nuts or almonds mixed in at the end. I will be on the lookout for red quinoa, as the burgers look yummy!
Ann, that sounds divine. 🙂
I have not tried it before but would like to
thanks
Hope you can try it soon, Julie! 🙂
I have never had quinoa but would like to have a chance to try it.
Hope you like it!
These look amazing I cannot wait to try them!
Hi Tara! So lovely to see you here — hope you enjoy! XO
I use it in a spinach dip
Jennifer, that sounds so interesting. Must try it. 🙂
I like to cook up some turkey meat, add onions snap peas and red bell peppers in a skillet with a little eevo…while thats cooking I cook the quinoa. when the meat and veggies are almost thoroughly done i add some teriyaki sauce, a little bit of soy sauce, a tad bit of sugar and a pinch of ginger and some garlic. I add the quinoa into the skillet too, i let that sit for a while so all the juices and flavors soak up and bam! super easy healthy and tasty! meal 🙂
Ashley, that sounds delicious!!!
Have been a quinoa fan for years…just want to make sure the recipe calls for 1/2 cup, not 1/2 package of quinoa??? Favorite salad is quinoa with wheat berries, avocado, mango and shrimp with some fresh lemon juice… YUMMM!
Howie, yes 1/2 cup! Thank you for that! I love avocado & mango everything! 🙂
this is the best giveaway ever…and my favorite way to use quinoa is in stirfry or muffins 🙂
Thanks, Andrea! You’ve inspired me — I love the sound of quinoa in muffins!
Wonderful looking recipe – since I was planning on cooking tonight, these will go on my list! Thanks!
Thanks, Alice! Hope you enjoy them. -)
I like to mix quinoa with veggies to make a salad
Sounds good, Marsha. 🙂
I love to use quinoa to make fulling salads with veggies added to the quinoa and spices or hummus
I love hummus and quinoa side by side with pita chips. Yum!
I like to snack on quinoa. Crunchy = satisfaction
It’s a great quick snack. Agreed! 🙂
i like mixing it up in a salad.
Me, too!
I love quinoa as a base for serving fish…any kind of fish. The textures just seem right and feel so good in my mouth.
Sounds so good, Linda. It would soak up all of the juices. Yum. 🙂
This recipe sounds wonderful! Can’t wait to try these burgers. Thanks for the recipe!
You’re welcome, Colleen. Thank YOU!
I like making quinoa salad with lots of veggies.
Sounds good! Thanks for stopping by. 🙂
I like to try different kinds of quinoa burgers and salads.
Hope you get to try the red quinoa! 🙂
I love quinoa for a side dish. sooo yummy!
Thanks, Brittany. I love it as a side, too.
I love using it in burgers like these!
Thank you, Ashley. Hope you give them a go.
I can’t wait to try these. They look so good. Thanks for sharing the recipe!
Thank YOU!
I love quinoa and need to explore more recipes with it. One of my favorite ways I’ve had it was with cranberries and some other ingredients.
ooh, love the idea of cranberries — and all sorts of other dried fruits would be delicious!
Quinoa and garlic “rice”!
Garlic and almost anything = yum!
I love quinoa in place of brown rice for variety.
I had a wonderful salad using red quinoa with green apple & orange slices and a very light vanilla vinaigrette. Divine!
I’m loving the sound of vanilla vinaigrette!
I love making gluten free stuffed squash, granola bars, & cookies with quinoa!
Quinoa in granola bars is definitely one of my favorites, too. Yum!
I make a quinoa salad
quinoa in salad seems to be everyone’s favorite. 🙂
Made these tonight. They are freaking delicious!! I could eat a whole batch on their own! But I showed some restraint. Topped them with garlic mayo, tomato, avocado and red onion. Yummmm!!! They stayed together while cooking but not so much while eating. I used the President’s Choice Blue Menu burger buns which are SUPER thin. Maybe not the best choice. The second one (yes, I had two), I ate with no bun. Topped it with my delicious toppings and ate with a fork and knife. OMG………..sooo good. Any suggestions how to keep them together better while eating? Maybe 2 eggs in the recipe instead of one? If you haven’t tried these yet, you seriously have to, especially if you are a quinoa fan. Thank you so much for this recipe!
Thank you for this wonderful recipe!
It took me a few attempts to get the right consistency, but now I’m a hero at every pot-luck I’m invited to! 🙂
I’m surprised at how many of my dedicated carnivorous friends are wowed by these.
Thank you again,
Michael
Thanks so much Michael. So happy you like them so much, and even happier to know they’ve made you a hero! You know you did a good job on a vegetarian “burger” when the carnivorous friends are in. 🙂