Dudley's Gluten Free Quinoa Veggie Burgers a hit at potlucks

Dudley’s Gluten-Free Quinoa Veggie Burgers

Veggie burgers are always popular at potlucks and are great for lunches or snacks when traveling. They are simple to make and extremely healthy and well balanced. I posted the recipe a while ago, but now we have a video that should help you to make your own. They are pretty much a complete meal with vegetables, protein and grain. This recipe makes a bunch of small burgers – vegetarian, vegan, gluten-free.

Since I don’t use exact measurements, I use the texture to determine some of the quantities. The video should help you to get a sense of the consistency you are looking for. Note: in the video I am making a double batch using 2 cups of quinoa. The recipe below calls for 1 cup of quinoa which is more standard for a family.

Basic Recipe for Veggie Burgers

•Take one cup quinoa and add two cups water
• Bring to boil then turn off and let sit with cover for 45 minutes
• Put quinoa in large bowl and mix in finely chopped** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms. (I don’t recommend using sweet peppers since they have a lot more water content and would make them too moist)
• Mix in sprouted beans, black beans, garbanzo beans or refried beans
• Add in sunflower seeds or pumpkin seeds if desired

• Add tomato sauce for extra flavor but not too much
• Stir and season with your choice of herbs, sea salt, or Spike (my favorite)
• Add in flax flour (or any gluten free flour) to create the consistency to form into a patty
• Form into patties like biscuits and place on oiled baking sheet
• Bake at 400 F (204 C) for 15 minutes, turn over, cook 15 minutes more

Eat as a stand-alone snack, main course or like a burger with all the toppings. But no need for bread or bun!

Featured in Non-GMO Cookbook

*This recipe was included in the Non-GMO Cookbook: Recipes and Advice for a Non-GMO Lifestyle by Megan Westgate & Courtney Pineau of the Non-GMO Project.

**I use a Ninja food chopper but a basic blender or sharp knife works too.

Happy healthy eating!  Let me know how yours turned out.  Send pictures. And when you comment on my blog, we’ll send you a free mp3 track of our music!

5 thoughts on “Dudley’s Gluten-Free Quinoa Veggie Burgers

  1. Malka, I forgot your other questions. 400 F is 204 C. And I think in addition to flavor, texture is a key to making vegetarian food enjoyable. Mushrooms are optional. Any kind will do but start out minimally and see how they improve the texture and eating experience. Flax is flour made from flax seeds, very nutritious protein. It is gluten-free and yet it has a glutenous quality that helps hold the ingredients together. You can also try using chia seeds, another popular high protein binder, but you would still need a gluten free flour. If you are not concerned with being gluten free, other kinds of flour can be used to hold the veggies, beans, and nuts together in a patty. Some people use eggs. It’s a matter of taste and choice.
    Thanks for taking the time to ask the questions. Take care, Dudley

  2. Malka, wow, thanks for watching from Israel. Sorry if my voice is low. I know I mumble sometimes so if English isn’t your first language, it might be hard to understand. As for flavor, I am not being specific here. Some people might like to use basil, thyme and sea salt for instance. Spike is an American herbal mixture that includes these ingredients: Salt Crystals (Earth And Sea), Hydrolyzed Soy Protein (No Added Msg), Soy Granules, Mellow Toasted Onion, Nutritional Yeast, Garlic, Orange Powder, Dill, Kelp, Horseradish, Mustard Flour, Orange And Lemon Peel, Celery Granules, And Powder, Sweet Green And Red Bell Peppers, Parsley Fakes, Celery Root Powder. So really, you can flavor it to your taste. Some like things more spicy. It’s your choice.
    In the beginning of the video I mentioned that I was making a double batch. Thus two cups (rather than just one cup as in the recipe). And I changed the timing to 15 minutes per side. (thanks for noticing they were different). Shalom!

  3. Thanks Sue, I love to cook and have fun in my kitchen. Glad you like it. Let me know how your burgers turn out or if you do any variations. I consider most cooking variations on a theme. Starting with the basics and then add the ingredients I have in the house. Blessings!

  4. 1) The voice is very low and some times the words are not clear enough.
    2) The main thing in a vegetarian food (or what ever) is the flavor. As I live abroad (and don’t know your country’s spices) I would like to get the exact accurate specific spices & herbs that you used (including amounts) in the Veggie Burgers. (What is this SPIKE????)
    3)When you bake: how much is 400 in Celsius degrees?
    4) In the video you used 2 quinoa cups and in the recipe is written 1 cup, what is the wright amount? All-so how much mushrooms, and which kind?
    5) Flax flour – do you mean fine flour?
    6) In the video you said to bake 15 minutes on each side & in the recipe is written 10 minutes – what is the wright time in order not get a very dry or moist burger?
    Malka Smith, Israel. 01/10/2016

  5. Loved your stylin’ in the kitchen and sharing your tips and stories about Eileen Caddy. Can’t wait to try your recipe. We miss you all in Tucson. Blessings for many more delicious rainbows!

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