We made these burgers for an Action Against Hunger burger-themed dinner club and they were such a hit, to the point that we realized we expected to impart them to you. They’re so natural to make and the blend of quinoa, dark beans, mushrooms and stew is flavorful.
- 1 red onion, finely cleaved
- 2 garlic cloves, cooked
- olive oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon bean stew powder
- 150g chestnut mushrooms
- 125g quinoa
- 250ml bubbling water
- 1 x 400g tin of dark beans,
- depleted and flushed
- 1 loaded tablespoon plain flour (we utilize a sans gluten one)
- 1 teaspoon arrowroot
- squeeze of ocean salt and pepper
- Preheat the broiler to 220C (fan 200C).
- Place the onion and garlic in a griddle over a medium warmth with a sprinkle of olive oil and cook for 5– 10 minutes, until delicate.
- Include the flavors and cook for one more moment before expelling from the warmth and leaving to cool.
- Place the mushrooms in a preparing plate with a tablespoon of olive oil and some salt and pepper and dish for 10– 15 minutes until brilliant.
- Evacuate and leave to cool.
- While the mushrooms cook, set up the quinoa by setting it in a container over a medium warmth and covering with the bubbling water.
- Take back to the bubble and stew for 10– 15 minutes. When cooked, expel and leave to cool.
- When the mushrooms and quinoa have cooled, put every one of the fixings in a nourishment processor – ensure you dispose of any overabundance fluid from the mushroom container before adding them to the processor, as this can make the blend excessively watery. Heartbeat until smooth at that point put the blend in the refrigerator to cool for 30 minutes.
- When cool, utilize a substantial spoon to scoop out patties and straighten them into round shapes, about 8cm over. If necessary, put the patties in the refrigerator for an additional 30 minutes to solidify.
- When the patties are firm enough to hold together when flipped; put a griddle over a medium warmth, shower with olive oil and cook the burgers for 5 minutes on each side.
- TIP: These stop well, so put any patties you needn’t bother with straight away in the cooler for one more day or keep in the ice chest for a couple of days and have them cold as a component of an in a hurry or work area lunch.