Healthy, Plant-Based Super Green Gluten-Free Quinoa Veggie Burger Sliders
These super green veggie sliders pack a mean plant-based protein punch! This gluten-free, oil-free plant-based recipe gets natural sweetness from basil and peas. Using frozen vegetables and a few pantry items, this makes an easy healthy vegan dinner.
You’ll love this recipe. It is:
- Full of fresh, basil flavor
- Satisfying with Plant-Based Protein
- Kid-Friendly
- Travel-Friendly
- Freezer-Friendly
- Perfect for Batch Cooking
Get more Veggie Burger Recipes at: Collection of the Best Veggie Burger Recipes
Get more Veggie Burger Toppings and Sauces at:The Best Collection of Veggie Burger Toppings and Sauces
Chef Katie’s Healthy Cooking Tips for Super Green Gluten-Free Quinoa Veggie Burger Sliders:
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.
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.
Most of the ingredients for this recipe can be kept on-hand in the pantry and freezer. 
Use an immersion blender or food processor to puree the base of these veggie burgers
Nutritional Yeast: Nutritional yeast flakes add umami, cheese-like flavor to vegan recipes. They are also a healthy source of essential B-12 vitamins. You can find this online or in the health-food section of most grocery stores.
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.
A Sil-Pat helps prevent these burgers from sticking to the pan. This is one of my favorite kitchen must-haves for healthy baking 
Fresh basil adds natural, sweet flavor to your healthy plant-based recipes
Freezer-Friendly Veggie Burgers: 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 10-12 minutes, until warm in the center.Garden Veggie Burger with Baked Russet Chili Fries – Healthy, Plant-Based, Gluten-Free, Essential Oil-Free, Vegan Dinner Recipe
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. Using a Silpat baking mat or parchment paper makes it easy to bake without using oil. This makes a healthy, fat-free, low-calorie recipe.
Make them Burgers:
Super Green Gluten-Free Quinoa Veggie Burger Sliders
- Medium
- Servings: 6
- Ready In: 45 minutes
- Yield: 12 sliders (or 6 regular-sized burgers)
Serve with Italian Roasted Red Potato Wedges, Pickled Red Onions in Apricot Brine, and Big ‘Ole Italian Chickpea Salad.
Super Green Gluten-Free Quinoa Veggie Burger Sliders
Equipment
- Immersion Blender or Food Processor
Ingredients
- 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
- To Serve:
- Sliced tomatoes red onion, leaf lettuce, or avocado
- Slider buns sprouted bread, or whole wheat mini buns
Instructions
- Preheat your oven to 350 Line a large baking sheet pan with either parchment paper or a non-stick Silpat.
- To prepare the Super Green Gluten-Free Quinoa Veggie Burger 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 blendeor 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 Veggie Burger Sliders: Scoop about 1/4 cup for each slider and place on the lined pan. Bake at 350F for 25 minutes. Flip after the first 15 minutes.
- Assemble and enjoy!
Nutrition Facts
Serving size: 1/6 of a recipe (2 sliders)
Calories 162.9
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
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