Quinoa & White Bean Veggie Burgers
This recipe is gluten free 1 cup quinoa, uncooked 2 cups water OR organic veggie broth 1 can Navy or Cannellini Beans 8-10 white button mushrooms, finely chopped 3 stalks celery, finely chopped ½ red bell pepper, finely chopped 1 small to medium onion, finely chopped 5-6 cloves of garlic, minced 2 T. nutritional yeast,…
This recipe is gluten free
1 cup quinoa, uncooked
2 cups water OR organic veggie broth
1 can Navy or Cannellini Beans
8-10 white button mushrooms, finely chopped
3 stalks celery, finely chopped
½ red bell pepper, finely chopped
1 small to medium onion, finely chopped
5-6 cloves of garlic, minced
2 T. nutritional yeast, or to taste
1 T. lemon juice
1 tsp. cumin
1 tsp. smoked paprika (I like the smoky flavor, but if you don’t, sweet paprika is fine too)
¼ tsp. cayenne pepper, or to taste
½ cup almond flour
2 tsp. sea salt, or to taste
Freshly ground black pepper to taste
1-2 tsp. coconut oil for sautéing
- In a small covered pot, bring the quinoa and 2 cups water or veggie broth to a boil.
- Reduce heat to medium-low, and simmer with the lid slightly cracked until all the liquid has been fully absorbed, approx. 15 min.
- While the quinoa is cooking, heat coconut oil in a large pan over medium heat.
- Add in your mushrooms, celery, bell pepper, onion and garlic, and sauté for 5-6 min until cooked through and soft.
- Season with 1 tsp. of sea salt, cumin, paprika, and cayenne pepper, and sauté for one more minute.
- Rinse your beans, and drain well.
- In a food processor, combine the beans, half of your sautéed veggies, and half of the cooked quinoa, and pulse lightly until most of the beans are broken up.
- Remove mixture, and add to a mixing bowl with the rest of the quinoa and veggies.
- Add in the lemon juice, nutritional yeast, and almond flour.
- Mix everything together well, but be careful if using your hands, as the mixture may be hot.
- Taste, and add in the leftover tsp. of sea salt to your liking, along with freshly cracked black pepper.
- Form into patties 1/2”-3/4” thick using your hands or a burger mold.
- Sear the patties in a pan or heavy-bottom skillet, with a little bit of coconut oil, over medium to medium-high heat until golden brown and crispy on each side.