Try these scrumptious burgers - they're healthy, filling and nutritious! The main ingredient is our Tricolour Quinoa, with a subtle nutty flavour these grains are high in minerals and B vitamins. The soaked Chia Seeds create a fantastic vegan 'egg-like' binding ingredient, so the burgers stick together well. Packed with a variety of flavours; cumin, turmeric, chilli and coriander. This recipe is a great for lunchtime or dinnertime, vegan-friendly and ideal for a gluten-free diet. Top with mango chutney and fresh salad, in a gluten-free bun and enjoy!
Equipment
- Chopping Board
- Knife
- Small Container
- Large Saucepan
- Grater
- Wooden Spoon
- Large Mixing Bowl
- Nonstick Frying Pan
- Spatula
Ingredients
- 75ml Water
- 3 Medium Sized Onions
- 4 Cloves of Garlic
- 1/2 Tsp Coriander Seeds
- 1/2 Tsp Curry Powder
- 1 Tbsp Cumin Powder
- 3 Medium Carrots
- 1 x Handful of Spinach
- 2 Small Red Chillies
- 50g Fresh Coriander
- 80g Gram Flour
Serve with
- Gluten Free Bread Roll
- Mango Chutney
- Fresh Salad Leaves
- Tomatoes
- Grated Carrots
- Alfalfa Sprouts
- Vegan Potato Wedges
Method
- Pre-cook the quinoa grains following instructions on the packet and leave to cool.
- Soak the chia seeds in the water in a small container, and set aside to create the chia “egg”.
- Finely chop the onions, garlic and grate the 3 medium carrots.
- In a large saucepan heat 1 tbsp. of coconut oil and add the curry powder, tumeric powder , cumin powder and coriander seeds stirring for a few minutes until the spices start to colour slightly.
- Add all of the chopped onion and garlic to the pan along with salt, coat nicely in the spices and fry on low to med heat for 10-15 mins until softening and turning translucent .
- Add the grated carrot, seeds and nuts, chopped chilies and fresh spinach, mix in well and cook for another 10 mins until all cooked down and seeds and nuts have softened a bit. Add more salt to taste at this stage.
- Transfer to a large mixing bowl and leave to cool for a few minutes.
- Into this cooked mix, add the fresh chopped coriander, the chia seed “egg” mixture and cooked quinoa. Mix well together ensuring the chia is evenly distributed. The mix should be a bit wet and sticky.
- Lastly, add the gram flour a spoonful at a time, mixing in very well until the mix is not so wet but remains sticky. This texture is essential to hold the shape of the patties.
- Next shape the mix into approx. 10 patties about 1.5 cm thick. Making sure the patties are solid and well formed with clean edges will help them keep their form while cooking too, rough or split edges will burn and break making a burning mess in the pan! Wetting your hands can help to smooth down surfaces of patty if you get in a bit of a sticky mess.
- In another frying pan (nonstick ESSENTIAL) heat a little of the coconut oil and fry the burgers for approx. 5 mins on each side, keeping them moving to prevent sticking and using spatula to keep smoothing down edges.
- Serve in a gluten-free roll with mango chutney, fresh leaves, tomato, grated carrot and alfalfa sprouts. With homemade potato wedges.
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