I’m not really big on vegan burgers. Of any kind. Homemade, store-bought, restaurant. I have nothing against the vegan burger. I’m pretty sure it just has something to do with my disdain for sandwiches. I’ll just say it…I don’t like sandwiches. I know. Am I even human? I don’t know anymore. Well, these Thai Quinoa Burgers, if only for a moment in time, make me forget how much I don’t prefer an entree squished between two wads of bread. These are the freakin’ bomb, people. They’re just as a vegan burger should be. Delicious, hearty, full of flavor, and they stay together beautifully. There’s nothing worse than a crumbling vegan burger patty, truly.
What I especially love about these burgers is that they are very healthy, super easy to make, hold together well, protein-packed, crispy on the outside, and not at all dry.
What’s not to love? You have to try these!
My new favorite vegan burger.
Thai Quinoa Burgers
Makes 6 patties
Notes: You’ll have a bit of leftover quinoa. That’s a good thing! I put mine in the freezer and then when we need it, you’re already good to go!
- Flax egg:
- 1 Tbsp. ground flax seed
- 2 Tbsp. water
- 1 cup quinoa, dry (I used red)
- 2 cups water
- 1 cup old-fashioned oats, dry
- 1 15 oz. can of chickpeas (garbanzo beans), rinsed and drained
- 1/2 medium yellow onion, diced
- 1/2 cup fancy snow peas, chopped
- 1/2 cup fresh cilantro, chopped
- 3 garlic cloves, chopped
- 1 Tbsp. red curry paste
- 1 Tbsp. soy sauce
- 1 Tbsp. agave nectar
- 1/2-1 Tbsp. fresh ginger, chopped
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. fresh chili paste
- 6 burger buns
- BBQ sauce
- spinach or lettuce
- mung bean sprouts
In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.
In a medium saucepan, bring the rinsed quinoa and water to boil over high heat. Turn down to a simmer, cover and allow to cook for about 15-20 minutes or until tender. Fluff with a fork and set aside.
In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Once the quinoa is done cooking, measure out 1 cup and process that in as well, until well combined. Freezer or refrigerate the leftover quinoa.
Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.
Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.
Once they are browned on both sides, place on the baking sheet and bake at 350 F for about 10 minutes, until golden and crispy.
Assemble with a bun, and topped with BBQ sauce, spinach or lettuce, and sprouts if you wish.
Or, it’s just as fabulous without the bun! They’d be great in a wrap too, I should think!
Bonus points for sprouting your own mung beans, like I did. I’ll try not to be too excited or smug about that. In all honesty, I had no choice. Our stores up here in Alaska don’t sell them anymore!