Quinoa Burger
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Quinoa Burger
Description
This burger blends plant-based ingredients for a hearty vegetarian patty. Shallots and garlic are cooked in olive oil with aromatic cumin and ground coriander, then combined with Worcestershire sauce, balsamic vinegar, tomato paste, grated beet (for optional color), walnuts, and half the black beans. This savory base is pulsed with cooked quinoa and a flaxseed-water binding mixture to create a cohesive yet textured batter.
The remaining black beans and quinoa are folded in gently to retain some bean texture. The mixture is shaped into four patties and baked on a heated metal baking sheet to develop a firm outside and warm, flavorful interior.
These quinoa burgers offer a balance of spices and textures, including nutty notes from walnuts and earthiness from the beans and beet. They can be served on hamburger buns with chipotle-flavored condiments and desired fixings, providing a substantial meatless option.
Ingredients
- 1 ground flaxseed used with 3 tablespoons water
- 2 teaspoons extra-virgin olive oil
- 1 shallot chopped (1/3 cup, medium
- 2 garlic chopped, cloves
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- Pinch cayenne pepper
- 1 tablespoon Worcestershire sauce or soy sauce or tamari, vegan
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon beet optional, for color, grated
- 1/4 cup walnuts
- 1 cup black beans divided, cooked
- 3/4 cup red quinoa divided, cooked
- heaping 1/4 teaspoon salt sea salt, fresh black pepper
- heaping 1/4 teaspoon black pepper sea salt, fresh black pepper
- Hamburger Bun and desired fixings
- chipotle mayonnaise
- chipotle sauce
Instructions
- Preheat oven to 375 with a metal baking sheet inside.
- In a small bowl, stir the flax & water together and set aside.
- Heat the oil in a medium skillet. Add the shallot, garlic, and pinches of salt and pepper and cook for a few minutes until translucent. Add the cumin and coriander, stir, and cook for 30 seconds more.
- Add the Worcestershire, balsamic, tomato paste, grated beet, walnuts and the first 1/2 cup black beans, and 1/2 teaspoon salt. Stir and cook for another few minutes and turn heat off.
- Let cool slightly, then add the contents from the pan to the food processor. Add the flax egg and pulse until everything is combined but not pureed.
- Transfer the mixture to a bowl and stir in the remaining 1/2 cup of black beans (smash them a little as you stir), and 1/2 cup of the quinoa. (You can taste & adjust seasonings at this point). Stir until this is all very cohesive then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining 1/4 cup quinoa. Gently roll them so the quinoa coats the outside of the balls, then press each in the palm of your hand to form patties. Place on parchment paper (on a plate) and chill for 20 minutes.
- Transfer the parchment w/ your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool slightly and serve with desired fixings.
User Reviews
Overall Rating
4.9
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