Makes 5 Preparation Time 15 Minutes Cooking Time 8-10 Minutes
I really struggle to buy a burger that is both vegan, gluten-free and a reasonable price. There are so many vegan burgers on the market now as there are gluten-free. This difficulty has sort of forced my hand a bit into making my own burgers. I want a burger that does not fall to bits when being cooked plus not being made of just vegetables. It has to feel like I am eating a burger.
My favourite legume to use are black beans, the reason being they are for want of a better word meaty in texture. They also bind well with other ingredients.
Quinoa is a great ingredient and can be used in many ways. Added to the burger it ups our protein levels in a meal. I added a few chilli flakes just to spice them up a bit, I hope you like them.
- 1 can of black beans rinsed and drained
- 3/4 cup of cooked quinoa, I used the tricolour one
- 2/3 cup of stale or dried breadcrumbs (gf in needed)
- 60g tomato puree
- 1 onion
- 4 sun-dried tomatoes from a jar or dried
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- sprinkle of chilli flakes (optional)
- In a frying pan heat a tsp of oil and cook the onions until soft and place to one side.
- If using tomatoes from a jar blot off any excess oil with kitchen paper, if using dried rehydrate.
- In a large mixing bowl place the black beans and mash down. Next, add the rest of the ingredients including the onions and mix until well combined.
- Make 5 equal sized balls from the mixture in your hands and then flatten and make into patty shapes.
5. Place in the fridge for 30 minutes to firm up.
6. Cook in a pan with a little oil on medium heat for about 4 minutes each side and serve straight away.
PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments