These quinoa veggie patties are the perfect answer to a protein packed veggie patty made from healthy ingredients but without using beans. The results are an amazingly firm texture and flavor that works well in a variety of different methods of serving. This recipe is great for meal prep and you can mix up a batch quickly and easily.
Rinse 1 1/4 cup of quinoa well to remove the bitterness. Then add 2 1/2 cups of water. Heat to a low boil, cover and reduce heat. Quinoa is ready when the white quinoa is fully open and the water is absorbed. Remove from heat and allow to cool.
While the quinoa cooks, start the sauteed vegetables. Use a food processor to chop onion to a very fine texture. Mash the garlic cloves with the side of your knife blade. Add to the processor and blend until finely chopped.
In a medium saucepan, heat 1 tablespoon sunflower oil over medium heat. When the pan is heated, add onions and garlic and cook, stirring frequently. The goal is to sweat the veggies releasing their flavor without browning. Cook until very soft. Remove from heat and allow to cool.
When cooled mix together the quinoa and onion mixture, along with the zucchini and carrots. Once well mixed, add the flour and gluten powder and mix well using a spoon or your hands.
Taste and add salt and pepper as needed.
Form into 4 ounce balls using a kitchen scale. Flatten to ½ inch thickness evenly across the burger with your hands or a burger press. Place on a lightly oiled or sprayed baking sheet. Cook in a 400° F or 200° C oven for 15 minutes on each side. They should brown and crisp up on the outside.
Once they are ready you can serve immediately with your choice of garnish or cook on a grill for a more authentic burger.
Tips for BEST success:Rinse your quinoa before cooking. Even though these days most quinoa you buy has been processed to remove the saponins that cause the bitterness in quinoa, I still give mine a rinse before cooking. The saponins cause bubbles to form in the water when water is added to the quinoa. You want to rinse until there are no longer any bubbles on the surface of the water.Use tri-colored quinoa or at least a mixture of red or black quinoa with white to make this veggie burger recipe. The colored quinoa lends some visual as well as structural texture to the patties. Red and black quinoa is firmer and crunchier, even when cooked than white quinoa which gives the burger a nice "bite".Get your hands dirty! It’s the best way to get everything mixed up super well. Plus the gluten gets a bit gummy and mixing with a spoon is much harder.Use a scale to weigh your burgers and a burger press to get perfectly shaped burgers. That way they are all even and cook in the same amount of time.