Low FODMAP quinoa burgers with spinach
I wanted to experiment with making vegetarian burgers from scratch, as most vegetarian burgers in the supermarket are not low FODMAP. I decided to use quinoa as a basis and to add other ingredients that I like to it and that turned out pretty well.
I ate the vegetarian quinoa burgers with some veggies on the side, but you can serve them on a (low FODMAP) burger bun too.
You can vary this recipe as you prefer, replace the vegetables I used with other low FODMAP veggies and you’ll have a totally different burger. As long as the basis stays the same.
Notice that the burgers contain spinach. You can reheat spinach, but it is important that you cool down the burgers quickly after heating them for the first time and store them in the fridge at all times.
You can also freeze them right after cooling down. Store the burgers in the fridge for a maximum of two days.Print
Simple vegetarian quinoa burgers with spinach. These burgers are low FODMAP and gluten-free. Good on a burger bun, but also just on the side.
- 200 g quinoa
- ½ stock cube (check the ingredients for FODMAPs)
- 50 g fresh spinach
- 100 g canned mushrooms, drained and rinsed (contrary to normal mushrooms, canned mushrooms are low FODMAP up to about 150 g per portion)
- 1 egg
- 50 g grated cheese
- Paprika powder
- Pepper and salt
- Boil the quinoa according to the instructions on the package and add ½ stock cube while boiling the quinoa.
- Drain the quinoa and leave to cool for a bit.
- Cut the spinach into smaller pieces and cut the mushrooms into smaller pieces too.
- Put the quinoa into a bowl and add the egg, spices, cheese and vegetables. Knead everything together with your hands and form the mixture into 9-10 burgers.
- Heat some oil or baking spray in a pan. Fry the burgers with several at a time in about 10 minutes, until they got a nice crust. Flip them over during the baking time.
- Good to eat with some vegetables on the side or on a bun with homemade fries.
- If you want to reheat the burgers, pay attention that they contain spinach. You can reheat spinach, but it is important that you cool down the burgers quickly after
heatingthem for the first time and store them in the fridge at all times. You can also freeze them right after cooling down. Store the burgers in the fridge for a maximum of two days.
- Prep Time: 30 mins
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