Quinoa Kale Sliders
Author: 
Recipe type: Veggie Burger
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These quinoa kale sliders are packed with nutrition, and the kids will eat them just like any other veggie burger. Look, sometimes we have to use the store bought ones. It's just a matter of convenience. And some of them aren't too bad, but when you can make your own with only the ingredients you put in, they are going to be that much healthier!
Ingredients
  • Slider Base

  • • Mini (slider) Hamburger Buns
  • • 1½ cup quinoa- cooked
  • • 1 cup cremini mushrooms- diced
  • • ¾ cup garbanzo beans- cooked
  • • ½ cup white onion- diced
  • • 1 cup kale- chopped
  • • 1 Tablespoon Bragg's Liquid Aminos
  • • coconut oil- as needed for sautéing
  • • 2 Tablespoons all purpose gluten-free flour (I used Trader Joe's brand)
  • • 2½ Tablespoons XVOO
  • • 1 teaspoon baking powder
  • • 1-2 teaspoons fresh lemon juice
  • garnish

  • • Grilled red onion* see cooking instructions below
  • • Fresh arugula
  • • Vegenaise- (I use soy-free version)
  • • Dijon Mustard
  • • Avocado
Instructions
  1. Cook quinoa according to package instructions
  2. While quinoa is cooking do the following:
  3. Place coconut oil in sauté pan -- add onion and garlic
  4. Cook on medium heat uncovered for approximately 3 minutes
  5. Add garbanzo beans, mushrooms, chopped kale and Bragg's Liquid Aminos
  6. Cook for another 8-10 minutes
  7. Take all the ingredients from sauté pan + cooked quinoa, XVOO ,lemon juice, baking powder and and gluten-free flower- PULSE (do not purify) in blender or food processor for 35-45 seconds. You don't want to over blend, but want a gooey/blended consistency
  8. Heat cast-iron skillet or other pan on medium/high heat, and lightly grease with coconut oil
  9. Form blended mixture (approx ¼ cup scoops) into sliders and place them into hot skillet
  10. Cook for 3-4 minutes, flip and repeat - total cook time 10-12 minutes
  11. Assemble burgers by adding vegenaise, arugula, and grilled red onion on bun. See notes for instructions on cooking red onion.
  12. Serve with polenta fries.
Notes
<h3>Red Onion</h3>

Slice red onion into large slices/chunks.
Heat skillet to medium high heat with coconut oil
Cook in skillet until they soften all the way through and become translucent.
Turn off heat, add 2 tsp of apple cider vinegar, mix and cover for 5 minutes.

*Option to use a slice of cheese for topping, the Veggie Grill burger I mention uses Creamy Choa Cheese slices and it is quite delicious.

My inspiration for this recipe came from Veggie Grill and uses pickled red onion. While I didn't have time to pickle in this particular case, my solution was to use a little apple cider vinegar and it came out really well!

These patties are great without the bun. You can add them into anything - salads, with quinoa or rice, etc.
Recipe by Cuckoo Kitch'n at http://cuckookitchn.com/all/quinoa-kale-sliders