Vegan Quinoa Muffin Tin Burgers {oil-free, GF}

5 from 4 votes

Vegan Quinoa Muffin Tin Burgers {oil-free, GF}

My vegan quinoa muffin tin burgers are just what you need for a savory snack, packed lunch, or quick dinner (sliders!). They are oil-free, gluten-free, and only 91 calories each.

Prep Time10

Cook Time30

Total Time40

Course: Lunch

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, low calories, muffin tin, muffin tin burgers, oil-free, quinoa, savory protein snack, vegan quinoa burgers

Servings: mini burgers

Author: Camilla

Ingredients

1/3 cup water
2 tablespoons ground flaxseed meal
2 to 3 cloves garlic minced ( or 1 and 1/2 teaspoons garlic powder)
2 teaspoons dried dill
1 15- ounce can white beans I used cannellini beans, drained and rinsed
1 cup packed fresh flat-leaf parsley leaves
1/2 cup rolled oats ground into a fine flour
1 and 1/2 cups cooked cooled quinoa (made from 1/2 cup dry quinoa)
1/2 cup chopped roasted red bell peppers from a jar
fine sea salt and freshly cracked black pepper to taste

Instructions

Preheat oven to 375F. Grease or spray all 12 cups of a standard muffin tin.
In a small bowl or cup, combine the water, flaxseed meal, garlic, and dill; let stand at least 5 minutes to thicken.
In a large bowl, mash the beans with a fork. Mix in the flax mixture, parsley and oat flour until blended, then stir in the quinoa and red peppers. Season to taste with salt and pepper.
Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.
Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers. Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.

Notes

Chia in Place of Flax: 2 tablespoons of chia seeds, ground, can be used in place of the flaxseed meal.

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.

Nutrition