Linda, at Gluten Free Homemaker hosts GF Wednesday, with this carnival being about Burger recipes, so to view all the wonderful looking recipes, just click on her picture above. What a great way to discover new recipes, thanks Linda!
Originally, I was not going to post this recipe. But Dang! It was too good not to post. You see, the burgers were quite moist, and practically fell apart getting them onto the bun. Omit the egg? Next time I think so. Nevertheless, they were delicious. We served them on my toasted Sandwich bun with salsa and mayonnaise, with a garden salad on the side with my kind of sort of Caesar Salad dressing. My husband and daughter ate two each! That tells me despite them falling apart, they were darn delicious! I think so far, these are my favorite Vegetarian Burgers. So here is the recipe, but next time I will omit the egg: (oh, and by the way, that McCormicks Chiptle Chili Pepper is so delicious, we are loving it, just use according to how hot and spicy you like it)
½ cup Qunioa
1 cup water
One 14 oz. Can Pinto beans, drained and rinsed
3 minced scallions
1 egg (I would omit the egg next time I make these)
2/3 cup gluten free bread crumbs
½ tsp. Cumin
1/8 tsp. Chipotle Chili Pepper
1 tsp. Garlic powder
Cook the Quinoa in 1 cup of water, lid on, low simmer, about 15 minutes. Remove from the heat, allow to cool.
Mash the Pinto beans, adding in all the other ingredients. When the Quinoa has cooled, add to the Pinto bean mixture, mixing well to combine. This was fairly damp, so just shape into patties, right in the bowl. (I refrigerated the mix for 1-2 hours for the flavors to develop.) Heat a frying pan Medium heat, with a few drizzles of olive oil. Spoon in the Quinoa Bean mixture, cooking about 6 minutes per side. When flipped over, add cheddar cheese or your favorite cheese, to melt. Serve with any hamburger fixings.