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

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

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

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

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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