Hello everyone! It’s been a long time since I’ve been here and I wanted to come back in a big way. For this I bring you an original recipe, healthy and delicious to the fullest. These are fantastic vegan bean and quinoa burgers, full of flavor, with an incredible texture and absolutely delicious. Seriously, you’re going to love them whether you’re vegan or not. They are wonderful. I could spend hours commenting on the great qualities of these burgers, but the best thing is that you see how I prepare them and try them yourself. Really, nobody is going to miss the meat with them…, they are spectacular!
Ingredients to make Quinoa Red Bean Burgers:
- 1 can of pinto beans already cooked (425 grams)
- 1 cup of quinoa already cooked (about 195 grams)
- ½ cup of breadcrumbs (about 60 grams. I put a little by eye)
- 1 tablespoon balsamic vinegar
- ½ onion, chopped
- 2 teaspoons of garlic powder
- 2 teaspoons of cornstarch (optional, depending on the texture you have left)
- 1 teaspoon paprika
- 1½ teaspoons cumin powder
- 1 pinch of cayenne pepper
- For the vegan egg
- 1 tablespoon ground golden flax
- 3 tablespoons of water
- For the sauce:
- 1 heaped tablespoon mayonnaise (or a little more, 1 and 1/2) (or vegan for the vegan option)
- 1 tablespoon of tomato sauce (or alternatively ketchup)
- ½ tablespoon of heaped Sriracha sauce (there is hot and very hot)
- ½ teaspoon Dijon mustard
How to make Quinoa Red Bean Burgers:
- The first thing we will do is prepare the vegan egg. To do this, mix the 3 tablespoons of water with the tablespoon of ground flax (it is very good if you do it in a coffee grinder).
- We make sure that there are no lumps and we put it in the fridge for about five minutes
- Wash the red beans with water to remove the preserving liquid and drain them well.
- With the help of a food processor or a hand blender, blend. We do not want a homogeneous paste, we want a piece to remain unbroken.
- Thus, the result should not be a cream so that we can obtain vegan quinoa and bean burgers with the ideal consistency.
- When we have the beans ready, we put them in a bowl and add the rest of the ingredients, including the vegan egg.
- Let’s mix (it is best to do it with your hands), until you get a homogeneous paste.
- It’s time to shape the vegan bean and quinoa burgers. With the amounts I give you, you get 4 large hamburgers (huge!), which is what I did, or 5 of a probably more suitable size, here.
- Once the burgers are formed, let them rest for at least 10 minutes in the fridge. At this point they could also be frozen, which is what I did with a couple.
- They keep great and then when you eat them they are as delicious as freshly made.
- To eat them, put a little olive oil in a pan and cook them for 3-5 minutes on each side (if you make them as big as I do, I recommend a little more time).
- At the last minute, we place a slice of cheese (vegan, if you want to keep the recipe 100% vegetable) and cover so that it finishes cooking and the cheese melts.
- Meanwhile, we prepare the special vegetable burger sauce by mixing all the ingredients in a bowl.
- Trick: You can make it a little spicy or very spicy, as you like. It’s a matter of choosing the Sriracha sauce option that catches your attention the most.
- All that remains is to assemble our quinoa and red bean burger.
- To do this, I toasted some rustic hamburger bun with seeds (yum!), I placed some assorted lettuce leaves, a slice of tomato and another of pickled cucumber, then the hamburger with the slice of cheese and on top a little of the special sauce for vegan hamburger.
- I accompanied the dish with some magnificent baked spiced potatoes (of which you will also have the recipe soon), although you could also prepare sautéed potatoes with herbs. It was a luxury dish.
- I would say decadent, he. But hey, if it’s healthy and decadent at the same time then it doesn’t matter!
