Monday, August 19, 2013

Quinoa & White Bean Veggie Burger

Quinoa & White Bean Veggie Burger

It's burger time...

Quinoa & White Bean Veggie Burger

Quinoa & White Bean Veggie BurgerQuinoa & White Bean Veggie Burger
I haven't done a veggie burger in almost a year. It was time to add a new one to the list and this one is as delicious as it gets. These patties are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. As far as veggie burgers go this is fairly easy. I have to admit that I'm a pretty lazy cook and don't like a lot of steps. I prefer to spend as little time as possible preparing a meal as well as cleaning it up. Fyi, you can make this recipe even simpler by using a pre-made flour instead of processing oats like I did. The patties came out fantastic and held up great without falling apart, and they were not dry at all, nor were they mushy. The texture, taste and visual appeal all hit the mark. Once layered with all the extra goodies this burger was supreme and the best veggie burger I've ever had...am I biased...maybe, but these were divine! And, if you don't feel like having it on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt and pepper...so good just like that! 

Quinoa & White Bean Veggie Burger

I loaded this beauty up with leafy greens, slice of heirloom tomato, sliced red onion, whole grain mustard, mashed avocado and a nice drizzle of sriracha. Lot's of flavors going on and I loved it. As the saying goes, "Eat like you mean it!" 

Quinoa & White Bean Veggie BurgerQuinoa & White Bean Veggie Burger
 
Quinoa & White Bean Veggie BurgerQuinoa & White Bean Veggie Burger
 
Quinoa & White Bean Veggie BurgerQuinoa & White Bean Veggie Burger
Quinoa & White Bean Veggie BurgerQuinoa & White Bean Veggie Burger
Choose your cooking style...stove top

And now for the money shot! Having fun with my iphone and the VSCO Cam app (it's free), managed to create this final mouthwatering picture...veggie love at first sight!

Choose your cooking style...stove top

Quinoa & White Bean Veggie Burger

Ingredients (makes four patties)
  • 1/2 cup quinoa (I used tri-color)
  • 1 cup water
  • 1 teaspoon garlic powder
  • 3 teaspoons thyme, divided (oregano would be good too)
  • 1/2 - 1 teaspoon smoked paprika 
  • 1/2 teaspoon ground chipotle pepper, optional
  • 1 can (15 oz.) white beans (I used cannellini), drained and rinsed
  • 1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
  • 1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
  • 1/2 cup shallot, finely diced (about 1 medium) or red onion
  • juice of one lemon
  • 1/3 cup oat flour, or flour of choice 
  • 1 Ener-G egg replacer or 1 flaxegg (1 Tbs flaxseed meal + 3 Tbs water), optional*
  • mineral salt & cracked pepper, to taste
  • coconut or olive oil, to grease

To Serve:
  • tomato, sliced
  • leafy greens
  • avocado, sliced or mashed
  • red onion, sliced
  • whole grain or dijon mustard (hummus or vegan mayo is great too)
  • sriracha or Sriracha Cashew Cream (use the sriracha cream in place of mustard)
  • burger buns of choice

Start by making your flaxegg or ener-g egg replacer and set aside. If baking in the oven, turn oven to 375 degrees F. (It's helpful to read instructions first before making the patties)  

In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.

While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your onion and red pepper fairly fine, they should be about the same size as the corn kernels.

Next, mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.

Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well again. Season to taste with salt, pepper and more of the other spices. We all vary on how strong we like our spices...you can't take out but you can always put in.

Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand. Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 - 4 inches.

Cook one of two ways:

In the oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.

OR

In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium high heat. Cook patties about 4 - 5 minutes on each side.

I cooked both ways and had no preference. They both held up well and cooked great. (pic shows skillet cooked)

Serve on bun or bed of leafy greens with choice of toppings!

Notes:

The patties can be made ahead of time and stored covered in the refrigerator for a couple days prior to cooking.

*I have a sneaky feeling that this can be made without the use of any egg replacer if you don't have it available. I have it here for good measure until I try without (in the comments you will see that it has been done). If you decide not to use an egg replacer, when adding the flour, just try adding two - three tablespoons of water instead if needed...the amount may depend on the flour you're using.

For mashed avocado, cut open avocado, remove seed and using a fork, mash the flesh right in the skin...it's like a bowl. Spread on bun for a great creamy condiment!

I hope this makes you want to get in the kitchen and cook.
I encourage you to make these soon and often...

Enjoy!

55 comments :

  1. This burger looks amazing! I love all of the ingredients and how colourful it looks. Definitely going to make me some of these!

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  2. I am not vegan so instead of the egg replacer can I use for this recipe one egg? thanks!

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    1. I had a comment on my facebook post from someone who used an egg and the mixture was a little too wet so they added more flour. work out well and they loved the flavor of the patty. I really think that you can make this without any egg or egg replacer making this even easier and better. I have noted this in the recipe. Cheers!

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    2. Also just a sidenote, the veganized egg options are sometimes fabulous because there is less clean up! LOL. Just a lazy foodie ... any excuse not to have extra clean up is good by me!

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    3. Yes, I agree Laurel....less mess, less cleanup...still delicious food! Win, Win. :)

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  3. Oh yum! I just hopped on over here from Pinterest. :-) I'm not a corn eater - what would you recommend as a substitute?

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    Replies
    1. Try finely diced carrot or zucchini in place of the corn. Will taste great!

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  4. This recipe looks yummy. I need more taste bud stimulation so I can see myself adding chopped jalapeno, too. I can't wait to try these.

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  5. I cannot get quinua where I live overseas. Do you know if I could sub anything else for it?

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    1. I would suggest trying millet in place of the quinoa. Would love to know how it turns out!

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  6. This looks so good! Quinoa is so versatile and filling.

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  7. Replies
    1. Thank you so much Monique! I was just drooling over some of your fantastic recipes yesterday. :)

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  8. Oh. My. Lord. I have been absolutely obsessed with the concept of vegetarian burgers lately so I order them at every restaurant to get some inspiration. It looks like the beans mostly hold this recipe together? Oh and I LOVE all of the fresh veggies you mixed in to the "patty".

    One cool thing that I had a couple of weeks ago (that I had never heard of) is that they used cashew powder in a red lentil veggie burger that I order. Cashew powder! Maybe you'd be interested in looking into that!

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    1. Cashew powder is very interesting! Cashews are amazing and so versatile. I'll look into that.

      I would say the quinoa and the flour hold this together. I had no problem with them at all, they held together great!

      Thank you for the fyi about the cashew powder. Cheers :)

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  9. Just made these and they are awesome! I subbed chia egg for the flax egg and left out the corn. They held together really well and I ended up with about 8 smaller size pattys.

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    1. A chia egg is perfect! Smaller patties are great, these were pretty humungous but they sure fit the bun perfectly! I would love some little ones on top of a bed of lettuce. I love veggie patties on salads. Thanks for stopping to share Lauren. :)

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  10. I've been trying to find the recipe for Whole Foods Veggie Burger and this recipe is very close to the ingredients on the package with other additional items. This will be a great starting point for me to work from. Thanks for sharing this.

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    Replies
    1. So glad you found this recipe to try to recreate your old favorite. I'm sure you'll come with what your looking for. Cheers :)

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  11. I prepared them today without the egg and they were perfect! loved it!

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    1. Yes, I had a feeling the egg is not necessary. There is a nice combination of flour and moisture to hold every just fine. Thank you so much for stopping to share that with us! ♥

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  12. I don't have beans, I'm going to try it with red lentils instead.

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  13. This recipe is seriously off the charts delicious. My only beef is that it is so good I could eat two! And I doubled the recipe because I am always a hungry vegan. Gorilla eats greens so I eat like gorilla!

    I omitted the egg substitute and used rice flour because it was the first one I grabbed. I do not like paprika so omitted. This one is a keeper for sure.

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    Replies
    1. Awesome! So glad you loved these. I agree, I could eat two too! :)

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    2. would I be able to freeze a batch of cooked burgers?

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    3. I haven't tried freezing them yet but would venture to say that they should freeze well. Just be sure to let them thaw before cooking.

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  14. julie, this was awesome. the only thing i missed from your pictures was the tri color quinoa that I just can't get here. thanks for the post!

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  15. For those wanting to use coconut flour, I substituted about 2 tbsp and used the chia substitute for the flax egg. The burgers held up well.

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    Replies
    1. Thank you Linda for sharing! I'll have to try that myself next time!

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  16. Can you say yum?!? I'm definitely trying this one! Thanks...also reblogged it :)

    Cheers, Monika

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  17. They didn't really work for me! They completely fell apart in the first try but after adding some more flour they held together, I have no idea what I did wrong, anyways they tasted okay,

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    Replies
    1. Sorry they didn't hold together for you but glad they tasted good! I'm not sure either what happened...maybe next time they'll work out better.

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  18. I don't have Oat Flour and I have Celiac. Can I use All purpose Gluten Free flour? I have that in my pantry. I guess I'll have to use a GF bun or maybe no bun?

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    1. As it says in the recipe, use flour of choice. You don't need a bun, cut it up and top it on a bed of leafy greens. Hope you enjoy them :)

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  19. I made this last week, delicious! It will definitely become one of our regular meals. Thank you.

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  20. Do you think we could freeze these patties once cooked? :) It looks super yummy!!

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    1. I haven't tried freezing them yet. If either of you give it a try I would love to know too! They would probably be ok but again after thawing and reheating but I just can't say for sure.

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  21. Delicious. I overcooked mine a bit, but still super tasty. I think the lemon really adds something.

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  22. These look delicious! I am definitely going to be trying them out during Lent this year. I am sharing your recipe on my blog tomorrow for my meatless recipe round up. Thanks so much for sharing!! :)

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    Replies
    1. I know you will love this recipe! Thank you so much for sharing it with your readers. Cheers :)

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  23. I made these last night for my husband and he loved them! We just had them with a salad on the side and they were great. Thank you!

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    Replies
    1. Perfect! I love it with just a salad too! Cheers :)

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  24. Perfect recipe! They came out great!!!

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  25. i just tried making these tonight and they were soo good! we didn't use the egg replacer and it came out fine. they were super moist and flavorful - i think the lemon juice was a great call.

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  26. I made an extremely similar burger last night that had no egg replacer and fell apart a little while baking. I would highly recommend using the egg replacer. I know I will next time!

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  27. Fantastic recipe! Easy and fun to make and, above all, THEY STICK TOGETHER. I used a little extra flax just in case (about 2T + 4T H2O) and mine turned out great. Thanks for this as well as your other recipes!

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  28. okay-this was my first dud. any suggestions for a better taste? they were dry and tasteless-and i usually have a bland pallet, but these were not tasty at all.

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    1. Hmm, I know you've tried many of the recipes and have had great luck with many of them. I'm wondering if you added all the spices, or maybe you simply need to amp up the spices adding more. I haven't had any comments on bland flavor yet for this one. Pump up the volume with extra spices and see if that works for you. ;)

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