1 cup Water
½ cup Quinoa
1 tablespoon Olive oil
1 cup Red or yellow onion, diced
1 teaspoon Garlic, peeled and minced
1 large Egg
¼ teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Rosemary
2/3 cup Cheddar or other hard cheese, grated
½ cup Walnuts, chopped
1 tablespoon Liquid or coconut aminos
1/3 cup Flaxseed meal
Boil the water in a small pot. Add the quinoa and reduce the heat to simmer. Cover the pot and cook until water has been completely absorbed (about 15 minutes or less). Remove from heat and let sit while still covered to cool. Set aside.
Preheat oven to 350˚ Fahrenheit. Lightly grease a baking sheet with oil (not from the ingredients list) or line the sheet with wax paper.
Heat oil on medium in a large pan. Cook the onion until slightly translucent, and then add the garlic, oregano, thyme and rosemary. Continue to cook, stirring occasionally for a total of about 10 minutes. Remove from heat.
Beat the egg in a medium bowl. Add the cooked quinoa, the onion and garlic mix, cheese, walnuts, flaxseed meal, aminos and mix ingredients well. Section out ½-cup-sized portions with a measuring cup or large spoon for a total of eight patties onto the baking sheet.
Depending on your intentions for consumption, you can make larger patties for a smaller count. The eight-patty portions should be flattened to about three inches wide with enough space left between them so that they do not stick together. Note that the burger mix will be crumbly, however they will stay together once baked.
Bake the burgers for about 30 minutes until crispy.
Serve or store. The burgers can be wrapped in foil and frozen until you are ready to eat them. Simply remove from the freezer and thaw in the fridge for a day, then reheat in a pan with a little bit of oil.