Quinoa and Black Bean Veggie Burger
Prep. Time: 20 min - Cook Time: 40 min - Total Time: 60 min - Yield: 2 servings
Ingredients
Burgers:
1 cup white quinoa
1 cup vegetable broth
3 cloves garlic
2 cups black beans (sit overnight in water)
1 small red onion
4 large onions
2 tbsp. tomato paste
1/2 cup bread crumbs
1 tbsp. fresh lemon juice
1 tbsp. mustard
1 tsp. flax seeds
1 cup common mushrooms
1 handful rocket, red onion slices, and tomatoes, for topping (optional)
Multigrain hamburger rolls
3 tbsp. margarine
3 tbsp. olive oil
Avocado dip:
2 large ripe avocados
Pinch of salt
1 tbsp. fresh lemon juice
Instructions
Transfer black beans to a express cooking pot and cover with fresh water. Chop large onion in half lengthways. Add these onions, 2 cloves garlic, tomato paste, and a pinch of salt and let it cooking for 1 hour. Rinse and dry the beans.
Place the quinoa with the vegetable broth (dissolved in 1 cup of water) to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender (10 to 15 minutes). Add 1 tbsp margarine for creaming the quinoa.
Soak the flax seeds in 3 tbsp. cold water for 10 minutes.
Place beans, quinoa, flax seeds, 1 clove garlic, 2 tbsp tomato paste, bread crumbs, 2 tbsp lemon juice, mustard and 1 tbsp. oil, in a blender and puree until smooth. Season to taste with salt and more black pepper.
Mix avocados with 1 tbsp. lemon juice, and salt mashing lightly.
Form the mixture into equal patties, compacting them well with your hands as you form them.
Heat the remaining oil in a pan over medium heat until shimmering hot. Cook a part of the burgers until well browned from one side (2 minutes). Flip and brown the other side (1 minute)
Garnish with mushrooms (fried in 2 tbsp. margarine), tomatoes, rocket and red onion slices.
Top with fresh ground pepper and salt.
Serve right away.
Good to know:
Instead a simple avocado dip, you can add guacamole
Instead of flax seeds you can use 1 egg.