You don’t need buns; these petite, baked burgers are ready to pick up and eat devour just as they are. Condiments are likewise unnecessary as these burgers are already packed with big flavors, and vegetables, too.
They are also:
*Scrumptious (just ate another one before writing this post)
*Quick and easy to make (hello again, muffin tin)
*Packed with super-nutritious ingredients
*Loved by meat-eaters & non-meat eaters alike
*Made with affordable, familiar ingredients (see below)
Healthy Highlights of Vegan Quinoa Muffin Tin Burgers
If you, like me, are always on the lookout for savory, protein-rich snacks, these mini burgers definitely qualify; I have hauled them around with me this past week and just one is a serious appetite buster + energy enhancer! With a mere 91 calories each, these not-so-mini minis are packed with slow burning carbs and almost 5 grams of protein. They also boast the following attributes:
*Low in sugar
*High in dietary fiber
*High in iron
*High in manganese
*Very high in magnesium
*Very high in phosphorus
*High in potassium
*High in Vitamin A
*Very high in vitamin B6
*Very high in vitamin C
Flavor the Burgers to Your Liking
I gave these burgers a Greek spin with dried dill, but changing the flavor profile is as simple as changing the flavorings. For example, Italian herb blends, herbes de Provence, basil, oregano, thyme…all can be used in place of the dill. Have fun making them your own!
A quick note from your humble recipe developer: avoid my initial mistake in making these, and do not process the beans. You want some texture from the beans, so stick with a fork and bowl to mash them up.
The flaxseed meal mixture holds the burgers together, but also keeps them moist and tender (thanks to the omega 3 fats). You could also use some ground chia for the same effect (I’ve added notes in the recipe for doing so).
Storage: Store in an airtight container in the refrigerator for 5 days or freeze for up to 3 months. These will keep well at room temperature for several hours (e.g., packed in a lunch bag).
Quinoa: To make the cooked quinoa, bring 1/2 cup quinoa and 1 cup water to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.
Serving Size:1 mini-burger
Saturated Fat:0 g
Keywords: vegan quinoa burgers, muffin tin, muffin tin burgers, quinoa, oil-free, gluten-free, egg-free, dairy-free, low calories, savory protein snack