These delicious quinoa and mushroom burgers are perfect to be enjoyed both by themselves or in burger buns and your favourite sauces and veggies combo.

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It's summer time, aka BBQ season! And what's better than some juicy homemade burgers that also happen to be gluten free?
That's right, these delicious patties are made with a mixture of quinoa, chickpeas and mushrooms, and... oh boy, they're just too good!

For this recipe I used my favorite quinoa: the three colours quinoa, which is rich in antioxidants, dietary fibers (as much as 3.5g of fibers per 100 gr of quinoa*) and proteins (100 gr of quinoa* contains 14g of protein).

*both values are referred to uncooked quinoa.

I usually make them when I got some leftover quinoa (actually, I specifically make extra quinoa every time I use it in dishes or salads like this protein packed Quinoa Salad with Beans and Veggies), then I just add canned chickpeas and sautéed mushrooms.
Then a bunch of spices and seasoning goes in for a barbeque-y flavour and richness, a quick jump in the oven and there they are, delicious and ready to be devoured!

These burgers are perfect to be enjoyed both by themselves or in burger buns and your favourite sauces and veggies combo.

I highly suggest to serve them in a sesame bun with homemade onion rings (recipe coming soon), vegan cheddar sauce, gherkin, salad tomatoes, lettuce, garden cress and extra barbecue sauce (or ketchup).

Pretty mouth-watering, aren't they?

To cook these burgers I honestly suggest you to use the oven or the air fryer because they are pretty moist and we want to keep their moisture once cooked. In the oven they will caramelized both sides and as a result they will be crispy on the outside and juicy on the inside. 

If you want to use the barbecue make sure to place the burgers onto a tray coated with vegetable oil and to carefully flip them only when they are very crispy on the bottom side.

As you can see from the table above, each burger is really low in calories and high on proteins, vitamin K (that plays a role on synthesising proteins that are essential to help blood coagulation), magnesium (a mineral important for normal bone structure in the body), and provides fair amounts of both iron and vitamin B6.

Healthy and nutritious burgers indeed!

I can't wait to see your attempts and variations to this burger recipe, so please if you do make them don't forget to tag me on Instagram or Facebook @avegtastefromatoz or #aVegTasteFromAtoZ .

If you have any questions about this or other recipes that I share, you are very welcome to ask!

Now I will leave you with the recipe for these Quinoa and Mushroom Burgers!

Happy experimenting!

Quinoa and Mushroom Burgers Recipe

Ingredients:
2 cups Closed cup Mushrooms (200g)
1 cup Cooked Quinoa (185g)
¾ cup Cooked Chickpeas (150g)
2 tablespoon Barbecue Sauce
2 Garlic Cloves
1 tablespoon Beetroot Liquid
½ tablespoon Vegetable Oil
1 ½ teaspoon Smoked Paprika
1 teaspoon Onion Powder
½ tablespoon Chili Pepper Paste (optional)
Parsley
Salt
Pepper

Method:
1. Cook the quinoa according to pack instructions.
2. Slice the mushrooms and sauté in a pan for 7 minutes with 1 clove of garlic (grated), a dash of vegetable oil, salt, pepper and chopped parsley. 
3. Add the cooked chickpeas to the mushroom pan and cook together until tender (if needed add 1-2 tablespoon of water).

4. Allow them to cool a bit then roughly blend the mushrooms and chickpeas. Keep the mixture a bit chunky for extra texture.
5. In a bigger bowl add quinoa, mushroom mixture, barbecue sauce, grated garlic clove, beetroot liquid, smoked paprika, onion powder, chili, and salt and pepper to taste.

6. Combine the ingredients with a spoon or by hand, then divide the resulting mixture into 4 and form the patties (I typically use a 10cm/4inch round container covered in film, scoop in the mixture, press it evenly and transfer the patty to the baking tray by lifting it with the excessive film and flip it onto the tray.
7. Cover a tray in baking paper, spread the olive oil and arrange the burger patties.

8. Cook in a 390°F/200°C pre-heated oven for 30 minutes, flipping the patties half way. Spread some extra barbecue sauce on top for extra flavour and caramelization at half time (optional). If they're still soft and not crunchy, bake them for an extra 10-15 minutes.

9. Serve the burgers with side roasted veggies or salad, or in a soft bun.

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Quinoa and Mushroom Burgers GF

These delicious quinoa and mushroom burgers are perfect to be enjoyed both by themselves or in burger buns and your favorite sauces and veggies combo.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Ingredients

• ▢ 2 cup cups ClosedMushrooms 200g
• ▢ 1 cup Cooked Quinoa 185g
• ▢ ¾ cup Cooked Chickpeas 150g
• ▢ 2 tablespoon Barbecue Sauce
• ▢ 2 Garlic Cloves
• ▢ 1 tablespoon Beetroot Liquid
• ▢ ½ tablespoon Vegetable Oil
• ▢ 1 ½ teaspoon Smoked Paprika
• ▢ 1 teaspoon Onion Powder
• ▢ ½ tablespoon Chili Pepper Paste optional
• ▢ Parsley
• ▢ Salt
• ▢ Pepper

4 burgers

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Instructions

• Cook the quinoa according to pack instructions.
• Slice the mushrooms and sauté 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 together until tender (if needed add 1-2 tablespoon of water).
• Allow them to cool a bit then roughly blend the mushrooms and chickpeas. Keep the mixture a bit chunky for extra texture.
• In a bigger bowl add quinoa, mushroom mixture, barbecue sauce, grated garlic clove, beetroot liquid, smoked paprika, onion powder, chili, and salt and pepper to taste.
• Combine the ingredients with a spoon or by hand, then divide the resulting mixture into 4 and form the patties.
• Cover a tray in baking paper, spread the olive oil and arrange the burger patties.
• Cook in a 390°F/200°C pre-heated oven for 30 minutes, flipping the patties half way. Spread some extra barbecue sauce on top for extra flavour and caramelization at half time (optional). If they're still soft and not crunchy, bake them for an extra 10-15 minutes.
• Serve the burgers with side roasted veggies or salad, or in a soft bun.

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