Anyone for Burgers? Vegan & Free-From
Firstly, please excuse the photos! These were so yummy they were munched before a good shot was taken! 😛 I almost made some more just so I could post a better photo but decided to make bread instead! 😀
Anyway? How has your week been? In the UK it was Fathers Day at the weekend and what a scorcher it was! The temperatures reached 33 degrees (91f) and it was most definitely barbecue weather! Then I had a birthday 😀 and again it was a glorious day! 🙂 So we’ve had LOTS of watermelon to cool us down (as well as cake & ice-cream of course) and we’ve spent lots of time watering the garden and the allotment!
Summer=barbecues=burgers! 🙂 I love burgers! They’re relatively simple to make and you can then eat them hot or cold, in a bun, in pitta, with some veg, crumble them over a salad, stir through pasta, oh so many ways to eat them! 😀 My favourite burgers are still these nut cutlets (hubby just bought me some green bananas so I’m making these again soon) but anything that can go in a burger… goes in!
Taking these over to Deborah at the Plant Based Potluck Party… why not come and have a look around at all the delicious foods! 😀
Burgers and lettuce boats
Ready to finish cooking in the oven
Quinoa Burgers (Vegan & Free-From)
- 100g quinoa
- 300ml water
- 5 tablespoons tomato puree
- 1 tablespoon oregano
- 1 teaspoon onion granules
- 1/2 teaspoon garlic granules
- 1/4 teaspoon red chili flakes
- 1 tin black eye or cannellini beans drained and rinsed
- 1/2 cup sweetcorn
- salt & pepper to taste
- Wash the quinoa well until the water runs clear. Put in a pan with the water and cook for 10-15 minutes (check your brand) until all the water has been absorbed.
- Stir through the tomato puree, then add the oregano, onion, garlic and chili and mix well.
- Mash the beans with a fork, then stir into the quinoa, add the sweetcorn and mix.
- Taste test and season with salt and pepper.
- Form into patties (about 4 or 5) and ensure they are held together sufficiently.
- Either: lightly fry for a couple of minutes, then continue baking in the oven or lightly grease a baking tray and bake in the oven. Gas Mark 6 (400f / 200c) for 10-15 minutes until golden brown (gently turn over halfway). Alternatively cook them on the barbecue… or at least finish them off on there to get that all authentic barbecue taste!
Serve & Store
- Serve hot straight from the oven in your favourite bread.
- Add to a pile of wilted greens.
- Crumble over a salad (hot or cold).
- Slather over your favourite sauce – I’m keeping with barbecue!
- Eat as they are – maybe dipped in houmous.
- Store refrigerated for up to 5 days.
Crispy golden quinoa burger
Burger with greens, olives, and houmous filled celery