Discover how to make mouthwatering gluten-free veggie burgers that everyone will love. Easy recipes and tips for the perfect bite!
Simple Recipes and Tips for Flavorful Plant-Based Patties
Dudley’s gluten-free quinoa veggie burgers are a fantastic option for potlucks, lunches, or as a travel snack. These burgers are not only simple to make but also packed with nutrients, making them a healthy and balanced meal choice. The recipe yields several small burgers that are vegetarian, vegan, and gluten-free, ensuring that they cater to a variety of dietary preferences. With a combination of vegetables, protein, and grains, these burgers can be considered a nearly complete meal.
The versatility of these quinoa veggie burgers allows them to be enjoyed in various settings, whether it’s a casual gathering or a quick meal on the go. Their popularity at potlucks speaks to their delicious flavor and satisfying texture, making them a go-to recipe for anyone looking to incorporate more plant-based options into their diet. By preparing these burgers, you can provide a wholesome and enjoyable dish for yourself and others, embracing a healthy lifestyle.
Wholesome Goodness in Every Bite: Crafting Irresistible Gluten-Free Veggie Burgers that Delight the Senses!
welcome to my kitchen again I’m Dudley Evanson and we are going to learn how to make veggie burgers today quinoa veggie burgers so um what I’ve done is I went ahead and um cooked the kinoa last night so it’s all cool and dry and I’m making a double batch today normally I would take one cup of quinoa to two cups of.
Water today I took two cups of quinoa to four cups of water so what I’m going to do is I’m going to go ahead and put that in the bowl and then we’re going to slowly mix in everything else so that’s the quinoa part quinoa is a really good grain it is um has a lot of protein in it and it’s light and it just has more good stuff in it than most.
Things so I’m real happy about working with that now I’m going to take these um these are aduki beans that I sprouted and then I cooked a bit so what I’m going to do with them is I’m going to squish them up a little bit let’s see if I maybe need a bigger bowl and we will do that my SPS a little.
Small to squish so I just want them a bit squished and I will take my little local squisher here I’ll squish them just so they’re a little bit more ready to blend in with everything else you can use any kind of bean um another Bean that’s good you could even use organic refried beans I’m.
Not using that this time pinto beans garbanzo beans are good so what we’re doing here is we’re making a a vegetarian burger that is got has got protein and vegetables and Grain and it’s actually a complete meal into itself so now we are going to put the beans in with the quinoa so let’s get that squared.
Away and then we are going to add the veggies so this is the exciting part so first we go ahead and get this kind of mixed in together I don’t measure so that’s kind of hard to follow my recipes I do have a recipe that I um organized so that’ll be helpful for you but when I cook it.
Typically go by feel and texture that’s really important now I’m going to put a little bit of this um spike in here I get it in bulk at the co-op I love it if you um and so I’m just sprinkling it on top cuz it isn’t really it’s very little salt in here but it’s mostly herbs and it just has such a nice flavor so get that all mixed up in so.
That gives us a nice good flavor okay so now what we’re going to do is we’re going to go ahead and mince up some veggies the first one I’m going to do is the onion take a small onion here and sure your skin is all removed and then we’ll just mince that.
Up put the onions in get a just small get a small chop going so it’s a little bit easier okay this is my up hold your ears nice thing about um when you get things all minced up like this it takes a lot.
Less time to cook okay so then we’ll take the onions beautiful didn’t make me cry this time that’s good so put the onions in and then we will get ready for the rest all right so now what I’m going to do is put in some carrots um again this is I’m really making a large batch I would suggest one zucchini and and two.
Carrots would be about good for if you were doing one cup of quinoa but since I did two cups I’m am getting a little carried away here and that’s what we’re going to have cuz it’s yummy all right carrot.
Okay this is work working out for me to make a double batch often when I um go to potlucks I’ll do a double batch and my um burgers are very popular at potlucks um but in this this time period I am going to be going out of town for a couple of days and I want to take some with me to share with the people I’m visiting and also to leave some for my.
Husband to eat while I’m gone so um the other thing is you can freeze Burgers as well so car and the nice thing about the um adding so many vegetables to the burgers is it keeps them much more moist you don’t have a sort of a sense of being all dried.
Out and people tend to like things that are a little bit moist we like water in our system we do not want to dry out again I’m just chopping the zucchini up so it’s small enough to dice um and mince in this little blender thing cuz if I just put it in hole it.
Would be difficult and to it all stuck so that’s what we’re doing and one more those are big zucchinis probably more than I need but we’ll give it a try right so what we have here are the ingredients of what would be a rice and beans veggie stir fry type of thing or.
Quinoa and beans or um some kind of any any kind of grain and and a protein and vegetables so it’s all the matter of how you put it together how you cook it how you prepare it that makes it tasty and healthy and interesting and I think that’s an aspect about um cooking is you.
Want it to taste good you want a variety you don’t always want to eat the same thing every every day people tend to like variety and of course then you can add different flavors different seasonings you can see it’s just all so many nice colors I think in cooking and.
In eating healthy the more variety of colors you have the better and this last thing I’m going to add um at least the next thing is a beet so the thing about beets and this is the fun part about um putting beets and veggie burgers um it makes it kind of red and it almost looks like a hamburger but the Beet the Beet gives it.
A really nice color you can love let’s see how we do here okay so there’s your beads even use a bigger bead in this case but I just had one little bead and it worked out good all right okay so we got nice red going in wondering if I might also want to add.
A little kale in case I Tu myself into it so we have orange yellow we have red purple and we have green and these are all good fluffy I’m going to hope this Blends Okay and like I say blending it up like this allows you to cook it Cooks a lot faster okay looks like it did.
It years ago I read a book called The Magic of fin horn by Paul hawen and it was about a family that lived in the um north of Scotland and they began to uh grow a garden and it was in very sandy soil and it they the way way they grew their Garden so well was they um were able to communicate with the nature.
Nature Spirits there so they were actually able to um do what nature wanted to be done because they were listening they were listening to Nature and I remember uh being impressed with uh the woman eileene caddy when she.
Would make food for her her children and her husband and the woman who was also there participating on the land she would make sure to have sometimes as many as 20 different vegetables from the garden and I’ve always thought wow what a good lesson I I don’t know about 20 but that’s that’s a lot okay.
Now next thing is I’m going to add a little bit of tomato sauce cuz that just makes also gives it nice flavor I’m not going to add this whole jar it’s too much much I’m just going to kind of again sort of sprinkle it on top for the amount that I have get it so it’s pretty good flavor and then we are going to add.
Some things to hold it together okay that’s about the right consistency and taste now I’m going to add some flax flour so I get um this is Spectrum uh Bob’s Redmill also has flax you can also get flax flax is very inexpensive but um this is uh flax flour ground up and so I’m just going to.
Kind of add a bit at a time until I feel like I’ve got the right consistency and then if I need more I might add some gluten-free FL FL but I’m not going to add any regular flour cuz what I find is people these days tend to prefer uh gluten glutenfree oh you know what else I was going to put in I’m going to add a few.
Sunflowers because they’re small I don’t have to blend them up and they’ll also kind of give a nice protein sun flowers are inexpensive and boy do they taste good um you can Sprout them and I’m going to do another program on sprouting you can check check out Dudley sprouting cuzz that’s something I’m pretty passionate.
About okay I’m feeling pretty good about this now and we are going to get the cookie tin out I preheated the oven to 400 and I’m going to put the burgers on and then we’re going to um turn them over one time so kind of.
Important see okay so we just kind of take a little bit see how many I get on a thing so it’s holding together and then I just kind of Squish it around squish it down a bit put it on the pan and of course it’ll dry out quite a lot when you cook it but it’ll also be available on my.
Blog and you can go to um sings.com right on the homepage is our blog Healthy Living dreams and got all kinds of advice for different ways you can live a healthy lifestyle eat well feed your family well so there’s my Burgers wash my hands and then we’ll put them in the oven and we will put them in.
And I’m going to set the timer for 15 minutes voila and we will check back and then in 15 minutes we’ll turn them over and then they should be good okay let’s see I’m going to break over here oh hush 15 minutes so then I’m going to put them over here and I’m going to flip.
Them boy if you could see the color on this they’re so pretty there almost I should call them rainbow Burgers maybe okay so this will help get them cooked on both sides and we will put him back in the oven set the CL for another 15 minutes and we should be.
Good we are done I’m going to pull these out and voila gluten-free quinoa veggie burgers with sprouted auki beans and carrots zucchini onion and kale and beets so there you go and now we have a beautiful plateful of veggie burgers so so I hope you can come by and have some.
Sometime
