This is definitely one of the best plant-based burgers I have tried. It is an easy way to pack proteins, and some Omega 3 into your meal.
These burgers freeze well, so you may want to make an extra batch for those “no-cook”, lazy or busy days.
Black bean & quinoa burgersCourse: MainsDifficulty: Easy
If you are inviting a bunch of friends over to share your meal, this is a delicious, easy meal to make and I guarantee, they are sure to be impressed. I love to have it with wholemeal burgers and potato or sweet potato chips. This is a sure way of replacing your carvings for a traditional hamburger meal with a healthy delicious plant-based meal.
¾- 1 cup cooked quinoa
1 ½ cooked or canned black beans, drained
½ cup chopped onions
3 gloves chopped garlic
½ cup fresh herbs (basil, or cilantro or parsley)
2 tablespoons nutritional yeast
½ teaspoons salt
2 tablespoons hemp seeds
2 Tablespoon flax seeds
Oats ( only to be used if the mixture is too wet)
- Preheat the oven to 350 degrees F (175 degrees C)
- Pulse all the ingredients in a food processor till well mixed but not too fine
- Pinch some of the mixture to test if they hold well together. If too dry, add a little water (1 tablespoon at a time). If too wet, add a little oats
- Remove the mixture and shape into 4 equal balls and press down to form a burger shape.
- Transfer to a baking tray lined with parchment paper or silicone tray
- Bake for 20-25 minutes until mixture is brown
- This will keep in the fridge for about a week and in the freezer for up to 2 months
- You could serve the burger in a lettuce instead of a bun, or I sometimes serve it in a wrap with loads of salad vegetables. If you serve it in a bun, you could add smashed avocado and browned onions