T5G part 3 has landed, the quinoa burger.

Quite extraordinary to think these delish burger patties are vegan and made of seeds! See These 5 Grains from earlier this week. 

So, the photos are from our first attempt and we’ve learnt things since then which we’ve applied to the recipe here. Yours will be better…..

Top tip: gram flour substitutes egg as a binding agent like a dream. It’s stickier than other flours you see, and it bonds with other sticky ingredients, like smashed beans and cooked grains. Sure vegans among us already possessed these smarts.

NB. the pepper sauce is not vegan on account of sour cream.

45 mins | makes 6 patties | easy

Ingredients

burgers (makes 6 patties): 

2 cups cooked red quinoa

1 cup (tin or jar) white beans

1/2 cup breadcrumbs – panko/normal – your choice

1/2 cup gram flour

2 cloves garlic, crushed

1 tsp chilli flakes

1/2 tsp smoked paprika

1-2 tbsp rapeseed or hemp seed oil for cooking

toppings (makes 2 fat burgers):

2 buns, your preferred for burgers

2 onions

1 avocado

1/2 lime, juice

salt

2 red peppers, roasted, peeled and deseeded, or buy a jar

2 tbsp sour cream (or half mayo, half sour cream)

Method

Ok so you know your onions. Get them gently caramelising away first. Get your peppers in the oven now too if your roasting your own. We tend to roast ours in halves so it’s easier to peel them and then tear them.

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Mash the beans in a large bowl, or blitz them keeping it chunky. Throw the cooked quinoa in the bowl, along with the breadcrumbs, garlic, chilli flakes and give it all a little stir. Add the gram flour and mix well until it combines together in a slightly sticky mash-up.

Form them into patties, we made six but they were a bit too big so play this by ear. Shallow fry your patties for 4-5 mins per side over a medium heat, you don’t wanna be flippin’ em too often.

While the burgers are sizzling….

For the pepper sauce – blitz the roast peppers with sour cream and a drizzle of olive oil if it needs it, season

For the avo – smash it with lime juice and a pinch of sea salt

See to the onions, prep the buns, and anything else your adding

Next, assemble.

And Robert’s your mother’s brother.

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Because this recipe has evolved with advice from chefs and a few tries, there isn’t a source to quote. Inspiration came from Half Baked Harvest‘s version, which we adapted to suit our ability level. Her’s really are epic. Check her website out for inspiration and wonderment!

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