Adapted from Meat Free Monday
This is another great vegan recipe for Meatless Mondays. They are spicy, delicious, filling and full of fiber and protein.
- ½ cup quinoa
- 1 cup water
- 1 tsp thyme
- ½ cup of corn (fresh, canned or frozen)
- ½ cup red bell pepper, finely diced
- ½ cup of red onion, finely diced
- 1 can (15 oz) cannellini beans
- 2 tsp oregano
- 1 tsp smoked paprika
- Juice of 1 lemon
- 1/3 cup of oat flour (bought or homemade)
- 2-3 tbsp water
- Preheat oven to 375F (190C)
- In a medium pot, bring quinoa, water and thyme to a boil. Cover, reduce heat and simmer for about 15 minutes or until water is absorbed. When done, remove cover and let set for 10 minutes off heat.
- While the quinoa is cooking, prepare the corn, red pepper and red onion. Dice the onion and red pepper so that they are about the size of the corn kernels.
- Mash ¾ of the beans, leaving ¼ whole.
- When the quinoa is ready, add the quinoa to the beans with the corn, red pepper, onion, oregano, paprika and lemon juice. Mix well.
- Add in the flour and water. Mix well. Season with salt and pepper and other spices if desired.
- Pat the mixture into the bowl and divide it into 4 using a knife, making a kind of cross. To form the burgers, take each section and pack it into a tight ball in the palm of your hands. Flatten it and place on a hard surface like a plate or clean countertop. Cup the edges with your hands and tighten them. Flatten the top to form the patty.
- To cook, arrange the burgers on a greased or parchment- lined cookie sheet. Cook in the preheated oven for 30 minutes, turning them halfway through.
Comments: Another successful meal at home. If you do not want to buy oat flour, you can pulse the 1/3 cup of oats in a food processor. I was happily surprised to find that these burgers, unlike most quinoa ones, hold well without falling apart. I made mine on a parchment-lined cookie sheet and was a bit afraid they would break if I turned them over. So, I cooked them for 30 minutes without flipping and they were still fine. You could also cook them in an oiled skillet over medium heat for 4-5 minutes per side. They would go great with sliced tomatoes, lettuce, mashed avocado and, of course, in a bun. I made mine with spicy sweet potato wedges, another recipe you can find on my blog. Enjoy!