Burgers & Sandwiches · Indian · Recipe

Baked Masala Qunioa Burgers-Egg Free and Low Cal!

Excuse the crappy picture quality.  It has been a very gloomy day today with the rain and cloudy day that I couldn’t even get proper lighting for these delicious burgers.


I can assure you that these burgers are so good that my own parents were raving about them.  Sadly, I didn’t take a picture of the sauce I made to go with them but don’t worry because that recipe will also be included for anyone to try.  Anyways, back to these burgers.  Yes, I used quinoa, which is my current obsession.  Quinoa is not only tasty but it’s also really healthy and good for you.  It’s loaded with protein, fiber, riboflavin, manganese, etc!  Plus, for those who cannot digest gluten, it’s also gluten free! Oh and did I mention it’s pretty low cal (try 172 calories for 1/4 cup dry quinoa).  Now, you don’t need to have gluten allergy to enjoy this grain, of course.  Plus, once you have it in a burger form, you’ll never want to buy frozen veggie burgers again!  Trust me, it’s a really easy recipe.

I kept these burgers simple in that I didn’t throw in any vegetables but feel free to add veggies of your choice in it! I plan on doing that next time when I make them again. These burgers are VERY delicate, especially since I didn’t use any sweet potatoes or beans to make them easier to handle, so be very careful when you’re handling them.  In place of the sweet potato or beans, I used bread crumbs (not Gluten-Free) but feel free to use mashed sweet potato or beans for this!  Also, to replace the egg (since my mom can no longer handle anything with eggs), I used flax seeds.  Yes, flax seeds! Might as well throw in some more health benefits into these burgers, right?  Flax seeds/meal is a great sub for those who do not eat eggs.  How so? Once you place flax in some warm water, the consistency ends up being very similar to that of an egg.  This will help bind the quinoa and help us form patties.  Of course, you can definitely use a beaten egg or liquid egg sub instead of flax seeds.  Finally, I did not measure out any of the spices for this recipe, however, I will add the measurements for this recipe.  Please adjust the spices according to your taste.   Ok, enough with the talking, onto the recipe 🙂


For the Burgers

  • 1/2 cup quinoa, cooked according to your package *
  • 1 tbsp flax seeds mixed in 3 tbsp warm water. Allow it to set for 5 minutes.
  • 2-3 garlic cloves, grated
  • 1/2 medium onion, grated
  • 1/2 tsp salt
  • 1/2 tsp kalonji (nigella seeds) **
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp red chili powder
  • 1/2 tsp garam masala
  • a pinch of asofateida (hing) **
  • 1/2 tsp chaat masala **
  • 1/4 tsp turmeric powder
  • 1 tsp dry kasoori methi leaves, crushed with your hands **
  • 1 tsp sesame seeds
  • a small handful of cilantro leaves, finely chopped
  • 1/4 cup plain bread crumbs or 1 mashed sweet potato or 1/2 cup mashed beans

For the sauce for the burger

  • 1 tsp kalonji (nigella seeds) **
  • 1 tsp cumin seeds
  • 1/2 tsp kasoori methi leaves, crushed with hands **
  • salt, to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red chili powder
  • 1 small container nonfat greek yogurt


* I bought Ancient Harvest quinoa from the Gluten Free section at Publix but you can use whatever quinoa brand you like.  Mine was pre-rinsed and pre-soaked which saved me some time.

**Can be found at any Indo-Pak grocery store.  Some of the spices might be found at Whole Foods, such as turmeric and maybe nigella seeds


For the burgers

  1. Combine all the ingredients, except for the olive oil, until it’s all properly mixed through
  2. Using your hands, mash the mixture a bit until you’re able to form patties
  3. Form patties to any size you like and place them on a parchment lined cookie sheet
  4. Brush the top of the patties with olive oil and place them into a preheated 400F oven for 15 minutes
  5. After 15 minutes, gently flip them over and brush the other side with olive oil. Place them back in the oven for another 15 minutes
  6. Remove from the oven and top each off with some sauce

For the sauce

  1. In a pan on low heat, dry roast cumin and nigella seeds for about 2.5 minutes or until the cumin seeds change slightly in color
  2. Place the roasted seeds in a paper towel. Fold the paper towel and roll a rolling pin over it a few times to slightly crush the seeds
  3. Add the seeds to the yogurt, along wit the rest of the spices
  4. Stir to combine. Taste it and adjust the spices according to your taste.
  5. Serve it on top of the burgers!

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