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Black Bean Quinoa Burgers
50 mins“Meaty”, sturdy, packed full of spices and herbs – these burgers are as satisfying as they are delicious, as well as simple to make and totally foolproof. I hate nothing more than a sloppy veggie patty that tastes more like mush than anything else when smooshed into a bun. These burgers, on the other hand, go crispy around the edges and stay wonderfully tender in the middle.
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Ingredients
- 1 x 400g tine of Organic Kitchen black beans, drained and rinsed well
- 90g Just Natural Organic quinoa, cooked
- 1 tsp Just Natural Organic ground cumin
- ½ tsp Just Natural Organic ground coriander
- ½ tsp Just Natural Organic paprika
- ½ tsp Just Natural Organic garlic granules
- ½ tsp Just Natural onion powder
- ½ tsp salt
- 1 tbsp Just Natural Organic milled flaxseed (+ 3 tbsp water)
- 1 tbsp Organic Kitchen avocado oil, for cooking
- Buns of choice, toasted if desired
- Some or all from a red onion, fresh tomato, ripe avocado, Organic Kitchen vegan mayo, crunchy lettuce, and love-them-or-leave-them pickles…
- Place ¾ of the beans into your food processor and pulse a few times to create a thick paste.
- Place all the ingredients into a large bowl (except the flaxseed and water).
- Mix together the flaxseed and water and leave to set for 5 minutes.
- Meanwhile, mix the rest of the ingredients together. You can season the mixture to taste at this point.
- Add the “flax egg” to the rest of the ingredients, mixing well to combine.
- Form the mixture into 3 or 4 patties.
- Preheat oven to 180°C (350°F).
- Fry the burgers in a large pan over a medium heat with 1 tbsp of avocado oil.
- Cook for 2 minutes on each side and then place the pan into the oven for 8 - 10 minutes; until the burgers are nice and crispy all the way around the edges and lightly browned.
- Serve as desired. They are also delicious served in a bowl, on a bed of roasted veggies tossed through some fresh mixed leaves of choice. A dollop of vegan mayo or dairy-free yogurt on top never goes amiss, either...
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