Don't let the lack of meat put you off this delicious recipe. These burgers are smokey and full of flavour.
**Just a little note, freshly cooked quinoa doesn't make for the most stable burger. It's best to cook it the day before and let it sit in the fridge overnight. I have made them with freshly cooked quinoa myself and they still taste delicious, just proves a challenge to eat. **
I have served mine in a burger bun with lettuce, humus, beetroot chutney and avocado, but you can use whatever fillings tickle your fancy.
-makes 4 burgers-
Ingredients
- 1/2 cup quinoa
- 1 cup vegetable stock (or water)
- 1 can of black beans, rinsed, drained and patted dry.
- 1/2 a bell pepper (I use orange), roughly chopped
- 1/2 an onion, roughly chopped
- 2 cloves of garlic
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp sweet chilli sauce
- Preheat oven to 200℃
- In a small pot cook quinoa in stock or water. I use stock because I think it adds more flavour but water works just as well.
- In a medium bowl mash beans with a fork, to create a thick, pasty texture. Make sure there are no whole beans left or they will go hard when baked.
- Put the peppers, onion, and garlic into a food processor. Pulse until finely chopped. Stir into beans, add in the chilli powder, cumin, paprika, sweet chilli, and quinoa. Stir until well combined.
- Divide and shape into 4 patties, and bake for 15 minutes on each side. I bake mine on a cooking tray lined with parchment paper.
