These delicious quinoa and mushroom burgers are perfect to enjoy on their own or in burger buns and your favorite sauces and vegetables. Vegan and gluten-free!
- 2 cups Mushrooms
- 2 cloves Garlic, grated, divided
- ½ tablespoon Vegetable oil
- fresh parsley
- ¾ cups cooked chickpeas
- 1 cup cooked quinoa
- 2 tablespoons Barbecue sauce
- 1 tbsp beet liquid
- 1-½ tsp smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon Chili flakes
- Salt and pepper
Preheat the oven to 390°F (200°C).
Cut the mushrooms into strips and sauté them in a pan for 7 minutes with 1 clove of garlic (grated), a dash of vegetable oil, salt, pepper and chopped parsley.
Add the cooked chickpeas to the mushroom pan and cook until tender (if needed, add 1-2 tablespoons water). Leave to cool slightly then coarsely chop the mushrooms and chickpeas. Keep the mixture a little thicker for more texture.
In a larger bowl, add the cooked quinoa, mushroom mixture, barbecue sauce, remaining grated garlic, beet liquid, smoked paprika, onion powder, chili, salt and pepper. taste. Mix the ingredients with a spoon or by hand, then divide the resulting mixture and form patties.
Line a baking sheet with parchment paper, spread a little olive oil and arrange the burger patties. Bake in the preheated oven for 30 minutes, flipping the pancakes halfway through cooking. Spread some extra barbecue sauce on top for extra flavor and caramelization halfway through (optional). If they are still soft and not crispy, cook for another 10-15 minutes.
Serve the burgers with roasted vegetables or salad, or in a soft bun (gluten-free if needed).