Savor the Flavor: Irresistible Sun-Dried Tomato & Mozzarella Quinoa Veggie Burgers (Easy, Vegan & Gluten-Free Options!)
Prepare to be amazed by these Sun-Dried Tomato and Mozzarella Quinoa Veggie Burgers! They are not just any ordinary veggie burgers; they are packed with incredible flavor, deeply satisfying, and remarkably easy to adapt for gluten-free and vegan diets. Get ready for your new favorite homemade burger recipe!
Forget everything you thought you knew about veggie burgers. These aren’t your average, bland, or crumbly patties. We’re talking about the ultimate Quinoa Veggie Burgers, specifically crafted with the robust flavors of sun-dried tomatoes and the creamy richness of mozzarella. Each bite delivers a burst of savory goodness that is truly “crazy delicious” and incredibly fulfilling.
I distinctly remember the challenge: converting my husband (the “Mr.”) and my mom, both staunch skeptics of my quinoa-centric culinary adventures. But these burgers? They were an undeniable triumph! The Mr. devoured them with enthusiasm – a definitive “yes” to getting him on quinoa’s good side. My mom, equally impressed, voiced her approval. YES, YES, YES! It felt like a true victory, having successfully introduced them to the wonders of a well-made quinoa dish. Perhaps I should elaborate on precisely why these burgers captivated even the most resistant palates.
I stumbled upon a simple yet transformative technique. Okay, “stumbled” might be an exaggeration, but instead of cooking the quinoa in plain water, I opted for broth. Friends, trust me when I say, truly amazing things happen when you prepare quinoa with a flavorful vegetable broth. This seemingly minor tweak elevates the base ingredient for these burgers from ordinary to extraordinary, infusing it with a depth of flavor that plain water simply cannot achieve.
Indeed, this method made the quinoa instantly amazing. I had to actively resist the urge to eat the cooked quinoa straight from the pot! It was that good. The difference in flavor and texture between broth-cooked and water-cooked quinoa was so profound that I’ve vowed to never go back to the old way. This flavorful quinoa then provided an incredibly delicious and robust foundation for these unique burgers. Unlike many store-bought, often bland, and sometimes mushy frozen veggie burgers, these are truly firm and hold their shape beautifully, just like a “real” burger. Yet, they remain wonderfully soft and tender on the inside, packed with the harmonious flavors of all the carefully selected seasonings and the sweet-savory punch of sun-dried tomatoes.
Then comes the delightful surprise: the cheese. As you break into one of these masterpieces, the mozzarella subtly oozes out, creating a tantalizing visual and textural experience, almost as if it’s a gourmet mozzarella-stuffed burger. This not only adds a rich, cheesy bite that enhances the overall flavor profile but also acts as an excellent binder, helping the burgers maintain their perfect form. The sun-dried tomatoes, beyond contributing an insanely good, concentrated burst of umami, also add gorgeous specks of vibrant color, making these burgers as appealing to the eye as they are to the palate.
Whoa. Technically speaking, with the combination of tomatoes and cheese, one could even call this a pizza-esque burger. And more than just technically speaking, this was exceptionally good. Do you remember when I mentioned feeling “quinoa-ed out”? I must admit, I was completely wrong. These burgers have single-handedly reignited my love affair with quinoa, proving its incredible versatility and delicious potential.
The mighty quinoa is officially back, and it’s here to stay for good! Oh yes. If you’ve been searching for an utterly amazing, satisfying, and flavor-packed quinoa burger recipe, then look no further – these are absolutely the ones for you. They’re a testament to how creative and delicious plant-based eating can be, offering a fantastic alternative for anyone looking to enjoy a wholesome and hearty meal.
YOUR TOP QUESTIONS ANSWERED ABOUT THESE QUINOA VEGGIE BURGERS
Navigating new recipes can bring up questions, especially when dietary preferences or common cooking challenges arise. Here are some of the most frequently asked questions about these delicious quinoa veggie burgers, along with detailed answers to ensure your cooking experience is seamless and successful:
Q: How do I make these quinoa veggie burgers vegan?
A: Transforming these burgers into a delicious vegan meal is straightforward! Simply substitute the dairy mozzarella shreds with your favorite brand of vegan shredded mozzarella. For the eggs, a reliable flax egg replacement works perfectly. To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water for each egg needed, stir, and let it sit for about 5 minutes until it forms a gel-like consistency. You will likely need to add a little more flour (or a gluten-free flour blend if preferred) to the mixture to help ensure the patties bind together properly without the animal-based binders.
Q: My burgers are falling apart. How do I make my quinoa burgers stay together?
A: This is a common concern with many homemade veggie burgers, but it’s easily overcome with a few key techniques. Firstly, it’s crucial to mix your ingredients thoroughly but without over-mixing. Ensure all components are well distributed. When forming your patties, press them firmly and tightly. A loose patty is more prone to crumbling. If your uncooked mixture feels too wet or sticky, don’t hesitate to add a tablespoon or two more flour at a time, remix, and then reshape the patties. Chilling the formed patties in the refrigerator for at least 30 minutes before cooking can also significantly help them firm up and hold their shape during frying or baking.
Q: What do I serve with quinoa burgers?
A: These versatile quinoa burgers pair wonderfully with a variety of sides, making them perfect for any meal! I’ve been asked this several times, and here are some of my favorite recommendations: You could serve these with my popular kale cabbage slaw, which offers a refreshing crunch and tangy counterpoint. For a classic burger experience, nestle them inside a soft and fluffy vegan burger bun with your favorite toppings like lettuce, tomato, onion, and a dollop of creamy sauce. I personally adore homemade sweet potato fries on the side for a complete, satisfying meal. Alternatively, for a lighter option, you can make smaller versions of these patties and place them on top of a fresh Mediterranean quinoa salad bowl, adding a protein-packed and flavorful element. Don’t forget toppings like sliced avocado, pickles, or a spicy aioli to elevate your burger experience!
P.S. To help you recreate this deliciousness in your own kitchen, here are some of the items and ingredients I used to make this recipe. I believe in using quality tools and components to achieve the best results, and these are some of my trusted favorites:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
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Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)
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Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes, chopped
- 1 1/2 eggs, I usually beat a whole egg, then half it
- 3 tablespoons flour, you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha, optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Begin by thoroughly washing your quinoa in a fine-mesh strainer under cold running water. This crucial step removes the saponin, a natural coating that can give quinoa a bitter taste. Rinse rigorously for about 30 seconds to a minute until the water runs clear.
- In a medium-sized saucepan, heat 2 teaspoons of olive oil over medium-high heat. Add the rinsed and drained quinoa to the hot pan. Dry-toast the quinoa for about 2 minutes, stirring occasionally. This helps to enhance its nutty flavor and ensures a fluffier texture.
- Pour in the vegetable broth and add the salt. Stir everything together gently. Bring the mixture to a rolling boil, then immediately reduce the heat to medium-low. Cover the pan tightly with a lid and let it simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Once all the broth has been absorbed and the quinoa is tender (you’ll see little “tails” separating from the grains), it’s finished cooking. Remove the pan from the heat and let it sit, covered, for another 5 minutes to steam. Finally, use a fork to gently fluff the quinoa, separating the grains. Set aside to cool slightly before using in the burger mixture.
Quinoa Burgers
- In a large mixing bowl, combine the cooled cooked quinoa with all the remaining burger ingredients, except for the cooking oil. Stir vigorously with a spoon or your hands until everything is thoroughly combined and the mixture is uniform. Ensure the cheese, sun-dried tomatoes, and seasonings are evenly distributed throughout.
- Divide the mixture into four equal portions. On a piece of parchment paper or a clean plate, form each portion into a firm, round patty, about 1-inch thick. Press them tightly to help them hold their shape during cooking. For best results, you can chill these formed patties in the refrigerator for 20-30 minutes to firm them up even further.
- Heat the oil in a large non-stick pan or cast-iron skillet over medium-high heat. Make sure the oil is shimmering but not smoking. This is key to getting a nice golden crust without burning the burgers.
- To ensure the oil is at the perfect temperature, break off a tiny piece from one of your formed burgers and carefully drop it into the hot oil. If it sizzles gently and starts to brown, your pan is ready. If it smokes immediately, reduce the heat slightly; if it does nothing, wait a bit longer.
- Carefully add the burgers into the hot pan, leaving a little space between each one to allow for even cooking. Cook for 2-3 minutes on the first side, undisturbed, until a beautiful golden-brown crust forms. Then, carefully flip them over using a wide spatula.
- Continue to cook for another 2-3 minutes on the second side, or until they are golden brown and heated through. If they aren’t as golden as you’d like, you can cook them for an additional minute on each side, watching carefully to prevent burning. Once cooked, transfer the burgers to a plate lined with a paper towel to absorb any excess oil. Serve immediately and enjoy the incredible flavors of your homemade quinoa veggie burgers!
Notes
These burgers, as written in the recipe, are vegetarian. However, they are incredibly versatile and can easily be adapted to suit various dietary needs without compromising on flavor or texture.
- TO MAKE IT VEGAN
- Achieving a delicious vegan version of these burgers is simple. You can swap out the dairy mozzarella for your favorite brand of vegan shredded cheese (such as Daiya cheese). For the eggs, a flax egg is an excellent binder. Just remember to mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg needed and let it sit until it thickens. You might need to add a touch more flour to ensure the patties hold together perfectly.
- TO MAKE IT GLUTEN FREE I frequently prepare these burgers to be gluten-free, and it’s incredibly easy! Simply replace the regular all-purpose flour with a gluten-free alternative. My go-to is coconut flour, which also adds a subtle sweetness and holds moisture well. A general all-purpose gluten-free flour blend would also work beautifully.
- HOW TO STORE To enjoy these burgers later, store them in an airtight container in the refrigerator. For best results and to prevent sticking, separate the patties with layers of wax paper or parchment paper. They will remain fresh and delicious for about 4-5 days in the fridge. While they are best enjoyed fresh off the pan, they reheat surprisingly well in a skillet or oven.
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