CF, DF, EF, FF, GF, MF, NUTF, SALF, SOYF, SUF, YF
Quinoa is easy to sprout in a day or two, and its "corny" taste gives this burger its appeal!
• 4 cups sprouted quinoa
• 2 lbs (7-8) carrots, peeled & chopped
• 1 bunch (7-8) celery sticks, chopped
• 2-3 TBsp GF tamari OR coco aminos
• 1-2 TBsp cajun seasoning
• 1-2 tsp kelp or dulse powder
• 1 3/4 cup ground flax
• 2-3 TBsp psyllium husk
Puree first six ingredients with enough water for consistency in a high speed blender to a smooth paste. Transfer to a bowl and stir in flax and psyllium to thicken. Form into patties and dehydrate on solid Teflex sheets 2 hrs at 145 F then lower to 115. Flip and dry other side. You can also bake these burgers at 400 F for 30-45 minutes, flipping halfway through. Makes around 2 dozen burgers.
This is a great-tasting burger recipe using sprouted quinoa, which sort of has a corn-like taste (a good choice for those with corn allergies!).
There are different methods of sprouting quinoa, using a jar or automatic sprouter, yet quinoa sprouts in as little as 1-2 days. You can find out how to sprout quinoa here.
Once you've pureed the veggies and have added in the flax and psyllium, feel free to add in a bit more flax if you find the burgers falling apart. You can add in quite a bit more ground flax if you prefer a firmer texture. Also feel free to use other spices as you prefer (e.g. tex mex, curry, Italian seasoning, etc).
Last tidbit: if your burgers have enough of a firm texture, you can always fry these up in a frying pan with a bit of coconut (or other) oil. Place on some GF buns or lettuce/ other leafy green "buns," add in the trimmings and dig in!
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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