Say hello to your new favourite veggie burger. These patties are gluten free, packed full of plant-based protein thanks to the quinoa and black beans, full of spicy, smokey Cajun flavour and are made with only 7 wholesome ingredients. They are delicious in a bun with all your favourite toppings (we love avocado, lettuce, tomato, hot sauce and cashew cheese) but they are equally good just on their own with a little hot sauce and some salad on the side. Go get your burger on!
400g black beans, drained
1 cup uncooked quinoa
¼ cup finely chopped parsley
3 tsp Cajun spice
1 tsp salt
¾ cup grated beetroot (approximately 1 medium beetroot)
1 cup grated carrot (approximately 1 large carrot)
1 cup besan (chickpea flour)
Extra virgin olive oil (for frying)
Wholemeal rolls (I buy Ancient Grain spelt ones from health food stores)
Red onion, thinly sliced
Using a strainer, rinse the quinoa under water for several minutes. This helps remove the bitterness. Place the rinsed quinoa into a large pot and cover generously with lots of water and a pinch of salt. Bring to the boil then reduce to a simmer. Check it from time to time, until you see the white spirals have separated from the grain then drain the quinoa over a sieve to remove all excess liquid. Allow to cool.
While the quinoa is cooking you can prepare the rest of the ingredients. Place the drained black beans into a large mixing bowl and, using a potato masher or the back of a fork, roughly mash the beans.
Once the quinoa has cooled, measure 2 cups and add to the bowl with the mashed black beans along with the chopped parsley, cajun spice, salt and pepper and mix to combine.
Add the grated beetroot and carrot and mix again to combine.
Add the besan (chickpea flour) and mix well to ensure everything is well combined.
Using your hands, form the mixture into patties (about 3 Tbsp per patty) and place them onto a plate in preparation for cooking.
Heat approximately 1 Tbsp of extra virgin olive oil in a large non-stick frying pan over medium heat.
Cook the patties for about 3-4 minutes each side, until lightly browned on both sides. Place on a large plate lined with paper towel after they are done. You may like to grease the pan with a little extra virgin olive oil in between each batch. Continue until all the burgers are cooked.
These burgers are delicious in a roll with toppings such as lettuce, avocado, tomato, red onion, cashew cheese and hot sauce but they are equally great served on their own with some salad on the side.
Makes approximately 12 burgers
- You can make the quinoa the day before to save you cooking time
- 1 cup of raw quinoa yields approximately 3 cups when cooked. You only need 2 cups for this recipe so you will have some leftover to use in salads!