Crispy Red Quinoa Burgers are a veggie burger that’s out of this world! Made with sun-dried tomatoes and almonds, this burger is loved by vegetarians and carnivores alike! Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
Gluten-free and vegetarian, this Crispy Red Quinoa Burgers recipe is ridiculously delicious and flavorful. And by “ridiculously,” I mean wonderfully, incredibly, amazingly, and so on.
And it’s all about red quinoa.
While I’ve worked with quinoa quite a bit, I think this is my favorite use of it so far.
What does red quinoa taste like?
The beautifully colored, red quinoa has a sweet, earthy flavor that lends itself to these hearty and healthy burgers.
What to Serve with Crispy Red Quinoa Burgers
- They’re delicious on mashed potatoes.
- Fantastic with a bun, or between two slices of bread, served with traditional burger fixings.
- How about topped with a pile of green beans?
- Crispy Red Quinoa Burgers are also delicious broken up and sprinkled into a salad.
Crispy Red Quinoa Burgers are a veggie burger that's out of this world! Made with sun-dried tomatoes and almond flour, this burger is loved by vegetarians and carnivores alike!
- 1 cup vegetable broth
- 1/2 cup dry Red Quinoa
- 1 cup packed fresh basil leaves
- 1/3 cup marinated sun-dried tomatoes, drained
- 1 tablespoon oil from the marinated sun-dried tomato marinade
- 1/3 cup sliced almonds, toasted
- 1/4 cup gluten-free bread crumbs (see notes)
- 1/4 cup yellow onion, roughly chopped
- 1/4 cup Parmesan cheese, finely grated
- 1 teaspoon garlic, minced
- 1 large egg
- 3/4 teaspoon salt
- freshly ground black pepper 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.
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.
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