Quinoa and Bean Burgers
Quinoa and Bean Burgers
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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.
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
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