Monday, September 26, 2011

Bean & Quinoa Veggie Burgers Recipe

I have been creating this recipe in my mind for months now and finally... Voila! I know there are lots of veggie burger recipes out there and although healthy and yummy, they often don't hold together. This one does!

The day I made the burgers, I decided it would be my contribution to a neighborhood potluck we attended every first Friday of the month. I know—pretty bold, huh? I certainly didn't tell them they were guinea pigs. But I also wouldn't have taken them if they were horrible. I made mini-patties out of the mixture and had a mayonnaise and dijon mustard sauce on the side for dipping. Mmmmmmm! Very happy with the results. I hope you like these Bean & Quinoa Veggie Burgers.
Add the onion, garlic and veggies to the food processor.
Pulse until the veggies are finely chopped. Then transfer to a large bowl.
Add quinoa, beans, cashews, salsa and mustard to the food processor and process until mixture is smooth.

I used the TruRoots Sprouted Bean Trio in place of adzuki beans. The TruRoots Sprouted Bean Trio contains sprouted adzuki, lentil and mung beans. It takes 15 minutes to rehydrate the beans—add 3 cups of water to one cup of the bean trio in a small saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and simmer 5 minutes. Remove from heat and let stand, covered for 10 minutes. Pour the beans through a strainer to remove the water. They're ready to use in any recipe, such as Sprouted Bean Trio Salad.
Add the salt, pepper and garbanzo bean flour to the veggie/quinoa/beans mixture and process until flour is blended.
Transfer to the bowl with veggies and mix until blended. Cover and refrigerate for 30 minutes before making into patties.
Preheat oven to 350 degrees and lightly grease cookie sheet with olive oil. Make into patties and bake for 25 to 30 minutes, turning after 15 minutes.

They come out crisp and ready to eat. Try them as an appetizer sometime, but do make a burger with lots of greens, pickles, tomatoes, onions, mustard and whatever else you like to pile on a burger.

Bean & Quinoa Veggie Burgers

From Chris Pedersen
Yield 8 burgers

Category Main Course
Cuisine Healthy, Vegan

1 med red onion, chopped in chunks
3 cloves garlic, peeled
1 carrot, chopped in chunks
1 zucchini, chopped in chunks
2 C cooked quinoa
1 1/2 C cooked adzuki beans or Tru-Roots sprouted bean trio
1/2 C raw cashews
2 Tbsp salsa
1 1/2 tsp dijon mustard
1 tsp sea salt
fresh gound black pepper to taste
1 C garbanzo bean flour

1. Add onion, garlic and vegetables to food processor. Pulse until mixture is finely chopped.
2. Transfer veggies to large bowl and set aside.
3. Add to food processor the quinoa, beans*, cashews, salsa and mustard and blend until smooth. Scrape down sides to process evenly.
4. Add salt, pepper and garbanzo bean flour. Blend until flour is well distributed.
5. Transfer mixture to bowl with veggies and mix until blended. Cover and place in refrigerator for 30 minutes.
6. Preheat oven to 350 degrees. Lightly grease cookie sheet or pizza stone.
7. Remove mixture from fridge and form into patties approximatley four inches wide. Place on cookie sheet and bake for 25 -30 minutes turning after 15 minutes.
8. Serve burgers on whole grain bun of choice and garnish with greens, pickles, tomatoes, onions, mustard, etc.

*If using TruRoots Bean Trio, follow direction on package to rehydrate and measure out 1 1/2 C beans for recipe.

What's your idea on what to serve with these yummy veggie burgers?

Linked at Slightly Indulgent Tuesday.


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