Meatless Mondays – Vegan Quinoa Burger

These are a quick and easy burger patty to make that have a great amount of protein and 6g of fibre per burger.  They are also great to make ahead and freeze until you are ready for them.  Freeze them on a baking sheet lined with wax paper. When they are frozen layer each burger with a piece of the wax paper in between and put in a ziploc baggie.
This recipe is from Men’s Health Magazine.

2/3 cup cooked quinoa (if you use black quinoa it will look more like ground beef)
1 3/4 cup canned black beans, rinsed and drained
2/3 rolled oats (not the quick oats.  they will get way too mushy too fast)

Flavouring options:
Southwest Burger
3 tbsp bbq sauce
1 tbsp liquid smoke
2 tbsp chopped pickled jalapenos
1 tbsp paprika
1 tbsp chili powder
1 tsp ground cumin

Curry Burger
3 tbsp mango chutney
2 tbsp yellow curry powder
1/4 tsp sea salt

Asian Burger
3 tbsp teriyaki sauce
1 tsp ground ginger
1 tsp five-spice powder or all-spice

Blend your ingredients in a food processor or blender stopping as needed to scrape the sides until the mixture resembles Play-doh.  If it’s too thin add more dry ingredients, if it’s too thick add more flavouring.
Set a nonstick skillet over medium heat and add 1 tbsp of canola oil.  Transfer the mixture to a bowl and wet your hands.  Scoop out the mixture and press into six bun sized patties.  Slip them carefully into the pan.  Cook the patties until they aquire a crispy crust (about 4 minutes on each side).  
Serve with your favourite burger toppings and on a gluten and dairy free bun!  Enjoy!  All three variations are delicious.  Feel free to experiement and come up with your own combination.  My own flavour creation is as follows:
2 tbsp bbq sauce
1 tbsp ketchup
1 tbsp gluten free soy sauce
1 tsp minced garlic
1 tsp onion powder
1 tbsp paprika
1 tsp basil
1/4 tsp sea salt


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