When putting the recipe together, I opted for quinoa, rather than using gluten free bread crumbs, since it has a better protein profile. Since egg was a no no, I decided to add chia seeds. Chia seeds are unusual in that they swell up and create a gelatinous around themselves in liquid. The moisture in the burger would not be enough to fully swell them, but the seeds did seem to improve the texture of the burger and are an abundant source omega-3 fatty acids too.
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