15
Veggie Burgers
Ingredients:
50g quinoa
400g tinned black beans, drained and rinsed
50g rolled oats
100g cooked beetroot, roughly chopped
80g red onion, roughly chopped
50g red pepper, roughly chopped
4 cloves garlic, crushed
1 tsp smoked paprika
1 tbsp maple syrup
1 tbsp soy sauce
Salt and pepper
For frying - 1-2 tbsp olive oil
Method:
1
Rinse the quinoa with cold running water and drain. Bring 250ml water to the boil in a pan, add the quinoa and
cover with a lid. Simmer for 20 minutes then drain off any remaining liquid and allow to rest for 10 minutes before
forking up the grains.
2
Pat the beans dry with kitchen paper and set aside.
3
Fit the chopping blade in the bowl and add the oats. Using pulse process for 20-30 seconds or until the oats
resemble flour. This may be a mixture of fine and coarser pieces.
4
Add the remaining ingredients and cooked quinoa to the bowl and pulse until the mixture combines without being
too finely chopped or mushy, scraping the bowl down as necessary. (About 30 seconds).
5
Line a baking tray with non-stick baking paper. Using your hands form the mixture into 6 burgers, place on the
tray and flatten slightly. Cover with tin foil and then refrigerate overnight.
6
When you’re ready to cook the burgers, heat a little olive oil in the frying pan over a medium heat and when hot,
cook until crispy and cooked through, turning as necessary.
7
Serve in buns or in a lettuce wrap with a choice of relishes.
Spicy Black Bean Burgers
Ingredients:
400g tinned black beans, drained
25g rolled oats
50g red onion, roughly chopped
25g red pepper, roughly chopped
1 garlic clove, crushed
10g coriander leaves
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ green chilli, deseeded and roughly chopped
1 tbsp lime juice
Method:
1
Rinse the beans under cold running water and then pat them dry with kitchen paper and set aside.
2
Place the oats in the bowl with the chopping blade fitted and pulse for about 20 seconds until the oats resemble
flour.
3
Add ¾ of the beans and the other ingredients to the bowl. Pulse until fairly finely chopped.
4
Add the remaining beans and pulse for a few seconds so that the mixture has some coarse pieces in it.
5
Form into 4 burgers with your hands, refrigerate for a couple of hours or overnight on non- stick baking paper,
covered with cling film.
6
Heat a little olive oil in a frying pan and carefully transfer the burgers using a fish slice and then fry over medium
heat until golden and cooked through.
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