Crunchy Quinoa and Bean Burger

Recipe from Knorr Future 50 Foods Cookbook

Ingredients

Burgers:

• 200g white quinoa
• 400ml water
• ½ tin (250g) black turtle beans
• 1 beetroot, washed and grated
• 1 large carrot, washed and grated
• 100g kale, washed, roughly chopped
• 150g oatmeal, ground in a food processor
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 tbsp Knorr Concentrated Liquid Vegetable Stock
• 2 tbsp olive oil
• 4 large or 10 small whole grain burger buns

Burger Dressing:

• Hellmann’s Vegan Mayonnaise
• 80g red onion, sliced thin
• 1 avocado, cleaned and sliced
• 3 orange tomatoes, thin slices
• 80g lettuce mixed with watercress and/or spinach

Method

1. Bring a large pot of water to a boil, add the kale and cook for 3 minutes. Remove the kale and put immediately in a bowl of cold water. Drain and set aside.
2. Mash the quinoa and beans with a potato masher, add the grated beetroots, carrots, kale and stir well.
3. Add the spices, Knorr Concentrated Liquid Vegetable Stock and oatmeal and stir again until cohesive.
4. Depending on how small/thin you’d like your burgers, divide the mixture into 4-8 small balls and then form each into a patty.
5. Let them set in the fridge for about 15 minutes.
6. Heat a frying pan over medium heat, add 2 tbsp oil, wait until hot then add patties. Cook on
7. each side for 2-3 minutes until lightly browned and solid. Repeat until all patties are cooked,
8. adding more oil as needed.
9. Serve the burgers on whole grain burger buns topped with suggested dressings or others of your choice.