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Dairy
Easy
1 Hour
Diets 
Originally a Hava Java exclusive, this super-satisfying burger works as the bun, ready to load with extra protein like eggs, tuna, or lox — or keep it plant-based with avocado, sprouts, and veggies. Light, balanced, and filling: perfect for a pre- or post-fast meal.
Yields 3 large or 4 medium buns
2 and 1/4 cups cooked tricolor quinoa
1/3 cup Rorie’s Grain-Free Flour (or multipurpose gluten-free flour or Tuscanini Spelt Flour; not almond flour)
2 tablespoons chives (optional)
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup grated Tuscanini Parmesan cheese (see note)
3 large eggs (not larger)
1 tablespoon oil
1 teaspoon Glicks Hot Sauce (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a metal baking sheet with Gefen Parchment Paper sprayed with oil.
Combine quinoa, flour, chives, if desired, and spices in a bowl. Add cheese, eggs, oil, and hot sauce, if desired; stir to form a thick batter.
Wearing oiled disposable gloves, measure one cup batter for large buns or 2/3 cup for medium buns. Gently form it into a ball and flatten it slightly. Place on prepared baking sheet. Repeat with remaining batter.
Bake for 22 minutes; gently flip buns and bake for an additional 12–15 minutes.
Place buns on a cooling rack to cool before serving. Slice open through the center; stuff as desired.
These buns remain fresh in the fridge for up to four days. To rewarm, slice buns when cold. Place in an oven or toaster oven at 300 degrees Fahrenheit (150 degrees Celsius) until warmed through and slightly toasted. Microwaving is not recommended.
Styling and Photography by Sara Goldstein
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