I have been making veggie burgers for years – even before I became vegetarian – I love them. These great ones are very tasty indeed, and work very well served on slices of fried eggplant and a raw salad of your own choice. I served it as described, except I decided to make some mushroom porcini rice and garnished with grated vegan cheddar cheese. You will not regret making these, and oh, by the way, they freeze very well indeed. Enjoy !
Makes 6 burgers
- ½ cup red quinoa
- 1 cup mashed potatoes (ready made is fine)
- 4 tbsps olive or canola oil
- 1 medium red onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 tbsps fresh parsley, finely chopped
- 1 tsp curry powder
- 1 cup red kidney beans – tinned is fine, but rinse thoroughly, and then mash into a pulp
- 2½ tbsps grated fresh ginger
- 1 cup mixed pecan & brazil nuts, finely chopped
- salt to taste
- zest and juice of half a lime
- 1 slice whole-meal dried breadcrumbs
- a little flour for dusting
INGREDIENTS FOR TOPPING
- 1 tbsp soya sauce
- 1 tbsp maple syrup
- ½ tbsp balsamic vinegar
Mix the above in a cup
Start off by thoroughly rinsing the quinoa, then place in a small saucepan, and boil for around 10-15 minutes. Lower the heat, and simmer until the water is absorbed (careful not to let it stick). Now allow to cool.
Next, make the mashed potatoes according to packet instructions or microwave a medium sized potato (with its skin) until soft, then peel off skin and mash thoroughly. Add a teaspoon of margarine, and mash until creamy and fluffy.
Now in a frying pan add 2 tablespoons of olive oil, and fry your onion and curry powder together, stirring for a few moments. Then add the garlic, ginger, parsley and stir for a further minute or so.
Meanwhile, place the mashed potatoes, quinoa, kidney bean pulp, onion mix, nuts, and breadcrumbs, in a bowl, and mix well. Then add the lime juice and zest. When mix is well-blended, shape into 6 burgers with clean hands – first roll into a ball in the palm of your hands and then flatten. Place onto a large floured plate – and refrigerate for at least an hour.
Pour 2 tablespoons of your oil into a non-stick frying pan, and fry the burgers on a medium heat on both sides, for around 5 minutes on each side, until browned. Now place in an oven proof dish, and place in a hot oven for a further 10 minutes. Finally spoon on the topping, and serve.
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