Fructose Free Vegan Quinoa Burger
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- ¾ cup dry quinoa, rinsed
- 1 ½ cups water
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp olive oil, divided
- ½ cup red bell pepper, finely diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ⅓ cup red onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp oat flour
- 1 tbsp soy sauce
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
Combine the rinsed quinoa and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Spread the cooked quinoa on a baking sheet and let it cool and dry for at least 20 minutes — drier quinoa makes firmer patties.
- 2
While the quinoa cools, heat 1 tbsp olive oil in a large skillet over medium heat. Add the red bell pepper and red onion and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!