veggie burgers

 

 

 

OPTION 1: Red Kidney Bean Burger Recipe

OPTION 2: Lentil and Chick Pea Burger

 

Red Kidney Bean Burger Recipe
6 burgers (1/2 cup each)
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:
1/2 cup uncooked quinoa
1 cup vegetable stock
1 tsp. olive oil
2 carrots, grated
1/4 cup onion, grated
1 clove garlic, minced
1 1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. dried oregano
3/4 tsp. sea salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 (15-ounce) can ref kidney bean, drained and rinsed
3 Tbs. ketchup
1 tsp. soy sauce
1-2 tsp sweet chilli sauce
½ cup breadcrumbs
1 egg
2 tsp. olive oil, for frying

6 Burger buns
Toppings, as desired:

Romaine lettuce
Tomato slices
Cheese, slices

Directions:
Cook the quinoa according to package directions using vegetable stock in place of the water called for.
While the quinoa cooks, heat 1 teaspoon olive oil in a small skillet with a small pinch of salt. Add the carrots, onion and garlic and sauté until soft and fragrant, about 8 minutes.
While the vegetables sauté, mix the paprika, cumin, cinnamon, oregano, sea salt, cayenne pepper and black pepper in a small bowl and set aside.
Pour the rinsed beans into a large bowl. Add the cooked carrots, onion, and garlic to the black beans. Using a pastry blender or two forks, smash the mixture to break down the black beans. Don’t mash them completely; just until the mixture is cohesive. You can also use a food processor for this step.
Add the ketchup, soy sauce, sweet chilli sauce and the spice mixture and stir well. Add the quinoa, 1/2 cup breadcrumbs and the egg and mix to combine. If needed, add more breadcrumbs
The mixture should easily hold together when formed into a patty. If it doesn’t, add more breadcrumbs, little bits at a time. Form the mixture into patties, 1/2-cup each. Refrigerate the patties for a minimum of 20 minutes, up to two days before cooking.
Heat 2 teaspoons olive oil in a large skillet. Place the patties in the skillet and allow them to cook until browned, about 4 minutes per side

 

Lentil and Chick Pea Burger
6 burgers (1/2 cup each)
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:
1 cup tinned lentils (drained)
1 onion diced
1 clove garlic
1 tsp cumin
1 tsp ground coriander
1 tsp garam masarla
1 can chick peas (drained)
1 egg
fresh parsley and corriander, handful of each
2  cups breadcrumbs
big handful of sunflower seeds
flour for dusting
1 tbsp. tomato sauce
1. tbsp. soya sauce
1 tbsp. sweet chilli sauce

Method:
Saute onion in pan with some oil
Add spices and stir until fragrant
Put chick peas, egg, onion mixture and half of the lentils and sunflower seeds in a processor. Process for until smooth (but not too smooth).
In a big bowl put all the remaining ingredients and the processed mixture. Mix.
Shape into patties, dust with flour and pan fry in a little oil.

 

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