Medium | Servings: 6 | Ready In: 75 minutes | Yield: 12 sliders (or 6 regular-sized burgers)
These lean green sliders pack a mean plant-based protein punch! This gluten-free, oil-free vegan recipe gets natural sweetness from basil and peas. Using frozen vegetables and a few pantry items, this makes an easy healthy dinner. Freeze extras and bake for healthy vegetarian snack that kids and carnivores will love. Serve with Italian Roasted Red Potato Wedges, Pickled Red Onions in Apricot Brine, and Big ‘Ole Italian Chickpea Salad.
- 3/4 cup quinoa
- 1 1/2 cup water
- 1/2 cup fresh basil
- 2 tablespoons nutritional yeast
- 1 1/2 cup frozen broccoli florets
- 1/4 cup brown rice flour
- 1/4 teaspoon salt
- 1/2 cup frozen peas
- ground black pepper, to taste
How it’s Done
Preheat your oven to 350 F. Line a large baking sheet pan with either parchment paper or a non-stick Silpat.
To prepare the Super Green Gluten-Free Quinoa Sliders base: Combine the quinoa and 1 1/2 cup water in a pot. Cover and simmer until the quinoa is tender, about 12 minutes. When the quinoa is done (it will look “popped”), remove the lid and let excess moisture cook off.
While the quinoa cooks, roughly chop the basil.
When the quinoa is done, remove it from the heat. Transfer to a mixing bowl (if using an immersion blender) or a food processor (if using that). Add the broccoli, basil, brown rice flour, nutritional yeast, and salt. Puree this mixture until green and pasty. Add the peas and a dash of pepper. Taste to adjust seasoning.
To shape and bake your Super Green Gluten-Free Quinoa Sliders: Scoop about 1/4 cup for each slider and place on the lined pan. If making full-sized burgers, portion out 1/2 cup for each burger.
Bake at 350F for 25 minutes.
Flip after the first 15 minutes.
For full-sized burgers, bake for 45-50 minutes, flipping after the first 25 minutes.
Yield: 12 sliders (or 6 regular-sized burgers)
Chef Katie’s Tips:
Quicker Version with Beans: Quinoa packs healthy vegetarian protein in this recipe. If you don’t want to spend time cooking it, though, you can swap out for canned cannellini beans. Just rinse and dry thoroughly before pureeing with the broccoli, peas, and basil mixture.
Veggie Burger Tricks: There are three tricks to making sure your veggie burger can hold up on a grill: Make sure your burger “base” is very dry. Puree the base completely smooth – crumbly burgers tend to fall apart. Freeze the burger patties for at least 30 minutes before throwing on the grill. This will help them hold.
Herb and Veggie Substitutes: Use any fresh herbs in this recipe. Thyme, parsley, basil, mint, chives, tarragon, and oregano would all work.
Dried Herbs: If you don’t have fresh herbs on-hand, use dried. Use half as many dried herbs as you would fresh. For 1/2 cup fresh basil, use 2 tablespoons dried basil.
Freezer-Friendly: Make a double-batch of these burgers. After baking them in the oven, store extra burgers in an airtight container (or wrap in foil) in your freezer. When you’re hungry, pop right into a 350F oven for 8-10 minutes, until warm in the center.
Watch to Learn More:
Serving size: 1/6 of a recipe (2 sliders)
Calories From Fat (13%) 20.49
% Daily Value
- Total Fat 2.31g 4%
- Saturated Fat 0.28g 1%
- Cholesterol 0mg 0%
- Sodium 213.73mg 9%
- Potassium 268.33mg 8%
- Total Carbohydrates 28.91g 10%
- Fiber 4.13g 17%
- Sugar 1.03g
- Protein 7.37g 15%
- Calcium 15.41mg 2%
- Iron 28.69mg 159%
- Vitamin A IU
- Vitamin C 0.02mg <1%
Shopping and Gear List
- Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
- Nature’s Earthly Choice Organic Quinoa, 32 Ounce
- NOW Nutritional Yeast Flakes,10-Ounce