This easy burger is full of plant-based goodness. Especially the black quinoa is packed with iron and incredibly rich in essential amino acids and vitamins A, B2 and E. Additionally it is an excellent gluten free alternative to other grains. The beans are rammed with protein and keep you fuller for longer thanks to their low glycemic index. Due to their starchy consistency they are an incredibly ingredient for making vegetarian/vegan burgers and keeping the whole thing stuck together nicely.
Makes about 8 patties
2 cup of cooked black quinoa
1 can of butter beans / lima beans
1/4 red onion
3 tbsp of soy sauce
1 small handful of parsley, finely chopped
salt & pepper
The main prep for these yummy burgers is cooking the black quinoa and frying up the mushrooms. Rinse the quinoa thoroughly and then bring it to the boil in a saucepan covered in water generously. Lower the heat and let it simmer for about 15 minutes then drain and set aside to cool. For the mushrooms you simply slice up the mushrooms and fry up in some olive oil until tender.
Once you have those two ingredients ready the burger mixture can be assembled. Grab a big bowl and throw in the rinsed beans, chopped onion and parsley and mash the lot with a fork. The mixture should be a fairly thick paste, this is when you can add in the quinoa and mushrooms. Stir well and add salt and pepper to taste.
Now it’s time to get your hands dirty. Form patties from the mixture and coat them with the flour of your choice, I used spelt flour for mine.
Heat up some oil in the pan and start adding your patties. The pan should be nice and hot to get the outside of the burger crispy and delicious.
Enjoy in a fresh bun with onion, salad garnish and maybe some home-made potato fries? Enjoy.