Ingredients

1/2 cup quinoa

1 cup water

1 teaspoon garlic powder

3 teaspoons thyme or oregano ,divided

1/2 – 1 teaspoon smoked paprika

1/2 teaspoon ground chipotle pepper, optional

2 cups cooked white/ navy beans

1/2 cup corn, fresh or frozen

1/2 cup red bell pepper, finely diced

1/2 cup shallot, finely diced or red onion

juice of one lemon

1/3 cup oat flour, or flour of choice

1 Tbs flaxseed meal + 3 Tbs water

 salt and pepper, to taste

 olive oil, to grease

Directions

Mix flax meal and water together and set aside. This will become your “egg replacement” to bind the burger together.

In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.

 Prepare your corn, shallot and red pepper, by dicing finely- about the size of the corn kernels.

Mash cooked beans.

Add cooked quinoa, mashed beans ,shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well.

Add in the flour and egg replacer, mix well again.

Season to taste with salt and pepper.

Divide and form into 4 patties. by packing 1/4 amount of mixture tightly into a ball in the palm of your hands.

Flatten with your palms and place on hard surface.

Patties should be about 1/2 inch thick by 3 1/2 – 4 inches.

 Cook in the  oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes.

Or fry in a large skillet, with 1 tbsp olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side.

White Bean and Quinoa Veggie Burger

Print Recipe

• CourseMain Dish

Servings

4 patties

Servings 4 patties

White Bean and Quinoa Veggie Burger Print Recipe CourseMain Dish Servings 4 patties Servings 4 patties

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 tsp garlic powder
• 3 tsp thyme or oregano divided
• 1/2-1 tsp smoked paprika
• 1/2 tsp ground chipotle pepper optional
• 2 cups white/navy beans cooked
• 1/2 cup corn fresh or frozen
• 1/2 cup red bell pepper chopped
• 1/2 cup shallot or red onion chopped
• juice of one lemon
• 1/3 cup oat flour or flour of choice
• 1 tbsp flax seed meal + 3 tbsp water
• salt and pepper to taste
• olive oil to grease

Servings: patties

Instructions

1. Mix flax meal and water together and set aside. This will become your "egg replacement" to bind the burger together.
2. In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.
3. Prepare your corn, shallot and red pepper, by dicing finely- about the size of the corn kernels.
4. Mash cooked beans.
5. Add cooked quinoa, mashed beans ,shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well.
6. Add in the flour and egg replacer, mix well again. Season to taste with salt and pepper.
7. Divide and form into 4 patties. by packing 1/4 amount of mixture tightly into a ball in the palm of your hands.
8. Flatten with your palms and place on hard surface. Patties should be about 1/2 inch thick by 3 1/2 – 4 inches.
9. Cook in the oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes. Cook in the oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes. Or fry in a large skillet, with 1 tbsp olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side.

Recipe Notes

(recipe credit :http://www.simple-veganista.com/)

Share this Recipe

Powered byWP Ultimate Recipe