RECIPESJUNE 25, 2013

craving a burger? try this veggie version made with white beans, quinoa + roasted garlic

Sure, I love to cook. But when it comes to doing so at home for myself, I like to make something that’s easy, will last awhile, and lends to simple reheating and preparation. I like to be able to grab something from the fridge and have a healthy balanced meal ready in minutes. A veggie bean-based burger fits the bill. They take about 30 minutes – from start to finish (clean up included!) – to make, and will be welcome additions to your fridge – or freezer – when hunger strikes.

This particular ‘burger’ has been a favorite of mine this summer. Seasoned with roasted garlic , anise, and oregano, this white bean + quinoa burger is full of flavor and ‘meaty’ texture. Serve in a traditional burger fashion on a bun, in a pita, or lettuce wrap – or crumble on a salad.

Feel free to add in fresh herbs like basil or parsley. They would be delicious pulsed into the mixture (with the quinoa and chia).

White Bean + Quinoa ‘Burgers’

Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced
1 teaspoon sea salt
1/2 teaspoon anise seeds
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (more or less to taste)
2 cups cooked cannelini beans (if using canned, choose unsalted)
1 head garlic, roasted (directions below)
1 cup cooked quinoa
3 tablespoons chia seeds

Procedure:

Heat a large skillet over medium heat. Add oil. Saute onions, stirring occasionally until softened; about 5-6 minutes. Add anise seeds, oregano, and crushed red pepper flakes; stir, until fragrant for 1-2 minutes.

Add cannelinni beans to food processor. Squeeze the head of roasted garlic into food processor and add the sauteed onion. Blend until smooth. Pulse in quinoa and chia seeds.

Transfer mixture to bowl, and let sit for 5-10 minutes until the burger mixture thickens.

Use a quarter cup to evenly portion into patty shapes.

Heat a grill pan or cast-iron skillet on high heat. Lightly grease. Cook patties for 5 minutes on one side. Gently flip, and cook for an additional 4-5 minutes.

Serve on a bun of choice, or in a pita. Top with avocado, whole-grain mustard, tomato, roasted pepper, lettuce, arugula…. or anything your heart desires!
Yield: 9 burgers

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

MOST POPULAR

the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.

Read More...

moringa is the new matcha – try it in this mint lemonade recipe

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.

Read More...