It’s rare that I make a recipe more than once or twice. It’s not that I don’t enjoy the things I make, I just enjoy the thrill of experimenting with new recipes far more than relying on the tried and true. Call me risky.Since as far back as I can remember, I’ve enjoyed trying out new recipe ideas, enjoying the fruits of my labor and then moving on to another. Perhaps this is what intrigues me the most about sharing my kitchen explorations with all of you – now I can say it’s my JOB to be this way 😉There are very few recipes that have stuck around with me through the years. So few, that I can list them all right here without feeling too spammy…
- basil limeade. We go through so much of it during the summer!
- bacon wrapped figs. Need I say more?
- vegan breakfast pudding. It’s a young recipe, but I can tell you with 100% certainty that it’ll be around forever.
- gluten-free naan. I make a fresh batch every 2 weeks.
- vanilla almond flax butter. Which we talked about yesterday
While I’ve made a ton of Indian food since my trip, there was one recipe that I ate, enjoyed, and learned how to make in India that really, really stuck with me… biryani. There’s just something so nourishing about dousing cooked grains in loads of spices and calling it a meal.Biryani is versatile, too. In the 4 months I’ve been back; ya, it’s seriously been four months, I’ve come up with at least 10 ways to use biryani in various recipes. Let’s start with one of my favorites so far…biryani inspired burgers, vegan style.
View Nutrition Information (once on page, scroll down)Print Vegan Cinnamon Curry Quinoa Burgers with Gluten-free Burger “Buns” Author: Leanne Vogel Prep time: Cook time: Total time: Serves: 8 patties, 8 servings Biryani inspired quinoa burgers with dried currants, curry leaves and sunflower seeds. Ingredients
- ½ cup raw quinoa
- 1 cup water
- 1 tablespoon extra-virgin coconut oil
- 2 teaspoon fennel seed
- 2 teaspoon minced fresh ginger
- 3 cloves garlic, minced
- ½ cup diced red onion
- 1 tablespoon curry leaves
- ¼ cup dried currants
- ¼ cup roughly ground sunflower kernels
- 2 teaspoon ground cinnamon
- 1 tablespoon chopped fresh cilantro
- 2 teaspoon garam masala
- ½ teaspoon himalayan rock salt
- 2 teaspoon tumeric
- 2 teaspoon ground coriander
- 2 cups cooked chickpeas
- 1 flax egg – 1 tablespoon freshly ground flax mixed with 2 tablespoon warm water and allowed to sit for 5 minutes *see note
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Combine quinoa and water in a small saucepan. Cover and cook on high heat until boiling, then reduce heat to low and simmer covered for 12 minutes. Once complete, remove from heat and keep covered for 5 minutes.
- Meanwhile, place the next 6 ingredients in a medium frying pan and cook on medium-high heat for 5 minutes until onion is translucent.
- Add all ingredients – cooked quinoa, sauteed onions, and remaining ingredients to the bowl of your food processor. Pulse 4-6 times until everything is combined and broken down slightly.
- Shape mixture into burgers and bake in preheated oven for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes so the patties hold together nicely.
- Serve sandwiched between a gluten-free burger bun, recipe below…
[url:2]View nutrition info[/url]
Notes Generally flax eggs call for 3 tablespoons of water but I chose to use 2 tablespoons to avoid watery burgers! 3.2.2708
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Gluten-free Burger “Buns”
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-freeYield: two – 8″ rounds Servings: 4A yeast-free gluten-free burger “bun” recipe that’s made in one bowl and takes just minutes to prepare.
- 1 cup water
- 2 tablespoon extra-virgin olive oil
- 1/4 cup chickpea flour
- 3/4 cup white rice flour
- 2 tablespoon ground flax seed
- 1/4 teaspoon Himalayan rock salt
- Preheat oven to 375F and line two 8-inch cake pans with parchment paper or coconut oil. Set aside.
- Combine water and coconut oil in a medium-sized bowl. Add dry ingredients one by one and stir until lumps are gone.
- Pour mixture into prepared pans and cook for 25-28 minutes. Remove from the pan, cut into 4 wedges and use as sandwich bread, burger buns, or pizza crust!
View nutrition info
To make more bun-like, try pouring the mixture in 4-inch tart pans, large muffin tins, or use a cookie cutter on finished product to make large circles in the dough. The batter is very liquidy so it will need to be poured into something.Although not exactly like a bun, I love the flavor of these burger wedge-things. Maybe I should have called it a burger wedge?Wedge or bun aside, I made an extra batch last night and threw it on the pile of food we’re taking camping this weekend. All our gear is sitting by the door, including the newest issue of Clean Eating Magazine – reading material for the 4.5 hour drive ahead of us. Just a couple more hours of work until we make our way to Cypress Hills. Cannot wait to disconnect, recharge and toast marshmallows on the fire.What are your weekend plans?
This entry was tagged: bread, burger, cinnamon, curry, Quinoa