Quinoa Veggie Burger Sliders Recipe

Quinoa Veggie Burger Sliders Easy Recipe

These healthy slider burgers are free of wheat, dairy, gluten, nuts and oil. They are high in protein, fibre, heart-healthy fats and nutrition. Each slider may look small but they are a very filling and a couple will easily make a main meal.

The ingredient list may look quite long but it’s still an easy recipe but isn’t something that can be made in a rush. Just the flatbread or the burger can be made on their own to go with other dishes.

Quinoa Veggie Burger Sliders Recipe

Quinoa Veggie Burger Sliders Recipe Recipe

  • Total time: 1h 20m
  • Yield: 9 sliders
  • Calories: 180 cal
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Ingredients

Quinoa Flatbread

  • 2 cups / 340g Quinoa
  • 2 Garlic Cloves
  • ¼ tsp Turmeric
  • ¼ tsp Cayenne pepper
  • ¼ tsp Baking powder
  • 3 tbsp ground Chia seeds, soaked 9 tbsp Water
  • 1 cup / 240ml Water
  • pinch of Salt and Pepper
  • Water for soaking

Seed and Vegetable Burgers

  • ½ cup /70g Sunflower seeds
  • ½ cup / 65g Pumpkin seeds
  • 1 Carrot
  • 1 Celery stick
  • 1 small Red onion
  • 1 heaped tsp Smoked paprika
  • 3 tbsp ground Chia seeds, soaked 9 tbsp Water
  • Water for soaking

Sundried Tomato Ketchup

  • 8 Sundried tomatoes, soaked
  • 4 tbsp Apple cider vinegar
  • Water for blending

Fillings and Topping

  • 8 Gherkins, sliced lengthways
  • a handful of Rocket
  • 2 tbsp Sesame seeds

Equipment: Blender, Food processor, Oven, 2X Square 8″ baking dish, Greaseproof paper

Method

  1. Soak the quinoa in one bowl and the sunflower and pumpkin seeds in another with water and a pinch of salt. 8 hours soaking time is ideal but an hour is sufficient.
  2. Drain the quinoa add to a blender with all the other flatbread ingredients.
  3. Blend until smooth and then pour into a greaseproof paper lined tray about 8″ square.
  4. Drain the pumpkin and sunflower seeds then add to a food processor along with everything else for the burgers.
  5. Blend until combined and sticking together. Spread out in a lined tray about 8″ square.
  6. Bake both at 375F / 190C for 50-60 minutes until a knife comes out clean.
  7. Leave to cool and firm up while blending the tomatoes and vinegar for the ketchup.
  8. Turn out the flatbread and slice in half horizontally.
  9. Place the burger on the flatbread, spread over a layer of ketchup, sliced gherkins, rocket then put on the flatbread top.
  10. Cut into 12 squares, sprinkle on sesame seeds and enjoy within 3 days.

Quinoa Veggie Burger Sliders Video

You can leave out the baking powder if you prefer it to be leaven-free. I find it only makes a small difference to the final product. This quinoa bread is a flatbread and won’t rise like a traditional yeast and wheat bread.

The quinoa for these sliders is soaked in order to sprout and make it easier to digest and blend. You can do a quick soak for 15 minutes in warm water if you are short of time.

When making this recipe it’s important to make sure the quinoa is totally broken up else you will get hard bits in the final product. You don’t need a powerful blender for this – a 600w small bullet blender will do the job well but it may have to be done in two batches.

I’m using a combination blender and food processor to make this, but almost any food processor and reasonably powerful blender can make this but some may take longer.

Quinoa Veggie Burger Gluten-free Sliders

The fillings in this are totally optional – I love sundried tomatoes, gherkins and rocket and think the flavours go really well together. Another great filling is sliced tomatoes and stringy cashew mozzarella cheese.

This recipe is nut-free because I probably eat too many nuts, seeds are cheaper and many are allergic to nuts. The seeds can easily be replaced with nuts in the burger if you prefer. I find walnuts and brazil nuts are a great alternative but you can use any combination of nuts you have and it will work.

Chia seeds are used in both the flatbread and the burger to add nutrition and to help bind the ingredients. The resulting burger can be a tad crumbly and that’s why I chose to make these into burger sliders.

Sliders are small burgers that are great for finger food. These little burgers are quite dense due to being gluten-free and high in seeds so a few chewed slowly will fill an adult up.

Quinoa Veggie Burger Sliders Recipe - Vegan, Gluten-free and Nut-free

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5 thoughts on “Quinoa Veggie Burger Sliders”

  1. Dear Bastian,
    another amazing recipe, like always! Can’t wait to try it myself!! Thanks for pointing it out, why you used chia seeds, as I thought, that with high temperature they loose their great nutrition value. Wish you all the best! Ela from Prague

    1. Hi Eleonora, I’m using chia here to help bind together all the ingredients. They may lose some nutrition with being baked but I believe Nutritionalits say they are still nutritious after being heated. I did follow the raw food diet for many years and appreciate some aspects of it, so do tend to only ever cook a small amount of seeds or anything with a fat content in my recipes 🙂

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