Gluten-Free Burger Buns Recipe {2 Ingredients!}

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If you need gluten-free burger buns, I’ve got a very simple, 2-ingredient “bun” that holds up well for burgers and doesn’t have the consistency or flavor of cardboard. Yes, they look like waffles. No, they don’t taste like waffles.

Yes, I said it. Store-bought, gluten-free bread of any kind always tastes and feels like cardboard to me, and they are never very healthy. I would rather just skip having bread altogether. But when it comes to burgers, I always want a bun. Lettuce wraps are great, but nothing beats a bun. So, I got creative.

A stack of Gluten-Free Burger Buns on a wooden board.

What Do These Buns Taste Like?

They taste like…. drumroll please…. quinoa! No surprise there. But the flavor is not overwhelming. These buns let the flavor of the burger shine through, especially when you add other things such as ketchup, mustard, pickles, or onions.

The Bun Ratio

I make these in big batches. You can make as much quinoa as you want and use the following ratio:

½ cup cooked quinoa + 1 egg = 2 buns

In the video below, I used 1 cup quinoa and 2 eggs. You can multiply this as much as you need, but I find that it’s better to keep mixing smaller batches. It’s super easy to do with this recipe.

The Waffle Maker

You’ll want a mini waffle maker to make this the perfect size for a burger. I found this waffle maker (amazon affiliate link) on the Facebook marketplace for $5. I always see them there, so check there first if you need to pick one up.

An offset stack of Gluten-Free Burger Buns on a wooden cutting board.

FAQs

What type of quinoa should I use for this recipe?

You can use any type of quinoa you prefer, but I find that white quinoa works best overall and offers the best flavor.

Can I substitute something else for eggs if I have an egg allergy or follow a vegan diet?

W

I honestly have not tried it. It would be best to experiment with a small portion to try it with a vegan egg substitute. Thankfully, that’s super easy to do with this recipe.

Do I need to season the quinoa before incorporating it into the mixture?

O

No. In fact, you can make the quinoa with just water if that’s what you have. But if you want more flavor, the best way to achieve it is to cook the quinoa with broth. You can add dried herbs as well if you wish, but I haven’t found them to be necessary. If you opt to add some, add about 1-2 tsp. per batch (see below), and remember to consider the meat you will be using for your burger. I always make turkey burgers, so I have tried rosemary and thyme in the past. It was good, but again, I didn’t find it to be necessary for good overall flavor.

Should the cooked quinoa be warm or cold when mixing it with the eggs?

Y

I usually use warm quinoa that I cook and let cool a bit. If the quinoa is too hot, it will cook the raw egg before you want it to. So let it sit for a bit after cooking. That said, if you cook it the day before, it works when it’s cold too.

How long do I need to cook the burger buns, and at what temperature?

This will vary by appliance. Try the first bun and keep an eye on the time. When it looks like the egg is totally cooked through, make a note of the time for the remaining buns. On average, one bun will take 10-20 minutes, depending on the appliance.

A stack of Gluten-Free Burger Buns on a wooden cutting board.

About The Ingredients

Cooked Quinoa – You can cook this any way you like. I usually substitute water for broth. I find that broth gives it a better flavor. Either chicken broth or vegetable broth. Both work well.

Eggs – I used large eggs. It doesn’t matter if they are chilled or at room temperature.

How To Make Gluten-Free Burger Buns

Cooked quinoa in a pot.

Cook your quinoa if you haven’t already.

Ingredients for Gluten-Free Burger Buns sitting on a wood surface.

Measure and gather your ingredients.

Gluten-Free Burger Bun ingredients in a mixing bowl.

Set up a mixing bowl and measure the quinoa and eggs into the bowl.

Gluten-Free Burger Bun ingredients mixed together in a mixing bowl with a wooden spoon.

Mix well to combine.

Burger bun mix in a mini waffle maker.
A cooked Gluten-Free Burger Bun sitting in the waffle maker.

Place a quarter cup of the “batter” on the mini waffle maker and cook until cooked through.

A stack of Gluten-Free Burger Buns on a cutting board.

Build your burger and enjoy.

Storage

These will keep in the fridge for up to 3 days in an airtight container.

Freezing

Two Gluten-Free Burger Buns in a zipper-top sandwich bag.

Freezing is your best option if you make a big batch. I put 2 “buns” in a sandwich bag, close it up, and store it in the freezer for up to six months.

Reheating

Whether these are from the fridge or the freezer, you can easily warm them by toasting them in a toaster like you would bread.

More Easy Bread Recipes

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A stack of Gluten-Free Burger Buns on a wooden board.

Gluten-Free Burger Buns Recipe {2 Ingredients!}

These simple burger buns are made on a mini waffle maker. They hold up well, and let the burger flavor shine.
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Course: Breads
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 buns
Calories: 46kcal

Equipment

  • 1 mini waffle maker

Ingredients

  • ½ cup cooked quinoa (cooked the way you like it)
  • 1 large egg

Instructions

  • Cook your quinoa if you haven't already, and let it cool enough to not cook the raw eggs.
    Cooked quinoa in a pot.
  • Measure and gather your ingredients.
    Ingredients for Gluten-Free Burger Buns sitting on a wood surface.
  • Set up a mixing bowl and measure the quinoa and eggs into the bowl.
    Gluten-Free Burger Bun ingredients in a mixing bowl.
  • Mix well to combine.
    Gluten-Free Burger Bun ingredients mixed together in a mixing bowl with a wooden spoon.
  • Place a quarter cup of the "batter" on the mini waffle maker and cook until cooked through.
    Burger bun mix in a mini waffle maker.
  • Build your burger with your delicious waffle buns.
    A stack of Gluten-Free Burger Buns on a cutting board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1bun | Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 19mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 69IU | Calcium: 11mg | Iron: 1mg

Author: Tiffany McCauley

Title: Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.

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