On Sunday after a lovely day in the country, Dan was suffering quite a bit with what appears to be hayfever so I wanted to cook him something wholesome to cheer him up.
These vegetarian burgers were a complete experiment but they turned out beautifully so I thought I’d share my recipe for others to try. Sorry for the poor quality photo, it was taken really quickly on my phone as I did not have the patience to go find my camera before I devoured my meal. 😀
It made four burgers in the end and I saved one to have for lunch the next day.
1 can mixed pulses in water (drained, rinsed thoroughly and shaken a fair bit to get excess water out)
1 cup quinoa cooked and thoroughly drained (bulgur wheat or a mix of both would work well too)
2 cups approx of brown bread crumbs
1/2 red onion, finely diced
1 egg, whisked (or egg replacement if you’re vegan)
As much/as little black pepper as you like (I think a dab of basil or oregano would have worked nicely also)
Wholemeal flour as needed for the mixture
How to cook quinoa bean burgers
1 – Put the quinoa to cook based on the package instructions, do not overcook as keeping them a little al dente adds to the texture.
2 – Cook the mixed pulses very lightly just to soften them up to make it easier.
3 – Mix cooked quinoa, beans and breadcrumbs together with the whisked egg and mash thoroughly, at this stage the mixture will be too runny so add flour as you see fit to get a mixture that is a bit doughy
4 – add red onion and any seasoning (at this point I also added 1 tablespoon of sweet chilli sauce for flavour)
5 – using your hands, form four patties from the mixture, they should feel heavy like they will hold their shape when you’re frying them. Add a dusting of flour on either side.
6 – shallow fry until golden and hot throughout (I used bran oil for my frying which is a great alternative to olive oil)
Enjoy these healthy, meat-free burgers with sweet potato chips and/or your favourite green veg.