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
- 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.
- 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.
- 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