Ingredients

• 1 cup - red kidney beans (rajma)
• 1 cup - quinoa
• 1/4 cup - chickpea flour, also known as besan or garbanzo bean flour
• 1 medium onion, minced
• 1 large carrot, grated
• 1 cup - packed kale leaves, minced
• 4 leaves - sage, minced
• 4 cloves - garlic, minced or grated
• 1 tbsp - tamari, or you can use regular soy sauce
• 2 tbsp - tomato paste
• 2 tsp - garam masala
• 1 tsp - mustard powder
• 1 tsp - cayenne pepper or paprika (use cayenne for more heat)
• 1 tsp - cumin powder
• 1 tsp - coriander powder
• 1/2 tsp - ground black pepper
• salt to taste

How to Make Quinoa and Bean Burgers

• To cook the quinoa, rinse under cold water and then place it in a saucepan with 2 cups of water and garam masala.
• Add salt
• Boil, reduce heat to medium-low, and let the quinoa cook until it has absorbed most of the water.
• Place it in a tight-fitting lid on the saucepan and continue to cook on low heat for 15 minutes.
• Turn off the heat and set it aside.
• To cook the beans, it is always better to soak them overnight but you can get away with no soaking if you have a pressure cooker.
• If you do, just follow your manufacturer's instructions to get beans that are squash-able.
• Otherwise, place the soaked beans in a large saucepan, cover it with at least an inch of water, boil, lower the heat to medium-low and cook for about an hour.
• Heat 1 tsp of oil in a large saucepan.
• Add the carrot, onion, kale, sage, and garlic. Add the tamari, mustard, coriander and cumin powders and the cayenne.
• Saute on medium-high heat about 5-8 minutes.
• Stir in the tomato paste and saute for 2-3 minutes.
• Add the ground black pepper and cooked beans and mix well.
• Using a potato masher, squish some of the beans.
• Add the chickpea flour and stir for another couple of minutes.
• Add the quinoa and mix well.
• Heat a griddle and spray with some oil.
• Moisten your hands in a water bath and make patties.
• Place the patties on the skillet and cook on each side until it becomes brown.
• You can freeze these patties once they have cooled.
• Separate each patty with a wax paper before freezing.
• When you are ready to grill, just throw the frozen patty on the grate and heat through.
• Serve these burgers piping hot, cradled in burger buns along with some greens, onions, avocado, and a dollop of Nayonaise (vegan mayonnaise).
• Recipe courtesy: Holy Cow Vegan