Black Bean Quinoa Burgers

“Meaty”, sturdy, packed full of spices and herbs – these burgers are as satisfying as they are delicious, as well as simple to make and totally foolproof.  I hate nothing more than a sloppy veggie patty that tastes more like mush than anything else when smooshed into a bun.  These burgers, on the other hand, go crispy around the edges and stay wonderfully tender in the middle.

Servings: 3-4
Prep Time - 10 minutes
Cooking Time - 15 minutes

Ingredients

1 x 400g tine of Organic Kitchen black beans, drained and rinsed well
90g Just Natural Organic quinoa, cooked
1 tsp Just Natural Organic ground cumin
½ tsp Just Natural Organic ground coriander
½ tsp Just Natural Organic paprika
½ tsp Just Natural Organic garlic granules
½ tsp onion powder
½ tsp salt
1 tbsp Just Natural Organic milled flaxseed (+ 3 tbsp water)
1 tbsp avocado oil, for cooking

To Serve

Buns of choice, toasted if desired
Some or all from a red onion, fresh tomato, ripe avocado, Organic Kitchen vegan mayo, crunchy lettuce, and love-them-or-leave-them pickles…

How to Make it

  1. Place ¾ of the beans into your food processor and pulse a few times to create a thick paste.
  2. Place all the ingredients into a large bowl (except the flaxseed and water).
  3. Mix together the flaxseed and water and leave to set for 5 minutes.
  4. Meanwhile, mix the rest of the ingredients together. You can season the mixture to taste at this point.
  5. Add the “flax egg” to the rest of the ingredients, mixing well to combine.
  6. Form the mixture into 3 or 4 patties.
  7. Preheat oven to 180°C (350°F).
  8. Fry the burgers in a large pan over a medium heat with 1 tbsp of avocado oil.
  9. Cook for 2 minutes on each side and then place the pan into the oven for 8 – 10 minutes; until the burgers are nice and crispy all the way around the edges and lightly browned.
  10. Serve as desired.  They are also delicious served in a bowl, on a bed of roasted veggies tossed through some fresh mixed leaves of choice.  A dollop of vegan mayo or dairy-free yogurt on top never goes amiss, either…