Bob’s Smoky Chipotle Quinoa Burger


1/2 Cup roasted sunflower seeds

2 Cups cooked red or white quinoa

1 Cup Shredded smoked Gouda or smoked Cheddar cheese or Vegan Smoked Paprika Cheese

1 Cup rinsed drained canned red kidney beans

1 1/2 tsp Chipotle chile powder

1/4 tsp fine sea salt

1 Large egg, lightly beaten or Egg replacer

2 tsp olive oil

4 GF hamburger buns, split and toasted or normal non-GF buns

4 large tomato slices

2 cups packed baby spinach or arugula


  1. In a food processor, process sunflower seeds until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt and egg/egg replacer; pulse until blended but still chunky. Form into four 3/4 inch (2 cm) thick patties.
  2. In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 5 minutes until crispy on the outside and hot in the center.
  3. Transfer patties to bottom halves of the toasted buns and top with tomato, spinach and top halves of buns.


For a vegan version of the recipe, replace the cheese in the recipe with our Vegan smoked paprika cheese and the 1 large egg with Bob’s Red Mill GF Egg Replacer. You can follow the instructions on the egg replacer packet in order to use it as a substitute for the recipe.

Cooked amaranth or sorghum, cooled, can be used in place of the quinoa


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