Quinoa Burgers

Rorie Weisberg Rorie Weisberg
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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

1h 3-4
Easy Vegetarian Pescatarian No Refined Sugar Low Carb Dairy

Contains: Dairy, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a metal baking sheet with Gefen Parchment Paper sprayed with oil.

  2. 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.

  3. 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.

  4. Bake for 22 minutes; gently flip buns and bake for an additional 12–15

    minutes.

  5. Place buns on a cooling rack to cool before serving. Slice open through the center; stuff as desired.

  6. 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.

Credits

Notes:
For a nondairy option, omit the Parmesan cheese and add an additional three tablespoons flour (1/2 cup rather than 1/3). For a cheese-like flavor, add two to three tablespoons nutritional yeast.

Description:
Styling and Photography by Sara Goldstein

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