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Saturday, April 16, 2011

Recipe Review: Quinoa Burgers

We love making this recipe that I found on Savvy Vegetarian . com

It is a multi-step process.

  1. Soak quinoa. This gets rid of the bitter layer. It also may sprout them for extra goodness. 
  2. Rinse. I use a small pasta strainer.
  3. Cook for 15 minutes.
  4. Mix all ingredients.
  5. Put in the refrigerator for at least an hour. Cooling overnight makes it form patties well BUT it does make your hands very cold.
  6. Form patties.
  7. Fry patties.
  8. Let oil absorb.
  9. NOM!
I call it party quinoa because of all the colors. I am not sure which ones are whole grain. I buy organic in bulk.

What We Love About Quinoa Burgers:

  • They keep well, if you don't eat them all right away!
  • Delicious. 
  • Eat with a bun for a hearty meal or without a bun for a light meal.
  • Quinoa is awesome- a seed though it resembles a grain, it is the only grain/seed that is a complete protein.
Quinoa burger mixture with plain white quinoa.
What We Are Iffy About:

  • Frying them. All the oil is not the best health-wise and hot oil is dangerous and scares me. It is a two-person operation. Maybe they could be baked for a similar result?
  • Time-consuming to make!!! 

Other Notes:

  • If you are gluten-free, use potato starch instead of conventional flour.
  • We save and reuse the oil each time until it gets groddy. Let it cool and then store in a mason jar. 
  • I eat mine topped with hummus and spinach. Mmmmm!
This was Ian's, topped with tomato sauce and spinach. Made with red quinoa.

What kind of 'burgers' do you make? Bean, lentil, veggie, walnut? How have you gotten around using all this oil?


  1. Yum on the quinoa burger- we usually make black bean burgers, but it's been awhile...more of a warmer weather thing which is hopefully coming soon!

  2. I make so many bean burgers, and have never tried one with quinoa. But now it's on my must ook list - yum!