- 1 cup cooked quinoa
- 1 cup bread crumbs (can sub for gluten free oats)
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 cup kale, shredded
- 1/3 cup fresh cilantro
- 1 cup carrots, grated
- 1 15-ounce can cannelini beans, drained & rinsed (or any white bean; garbanzo, northern)
- 1/2 cup vegan bbq sauce
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- In a large bowl, combine cooked quinoa and breadcrumbs.
- Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.
- In a food processor, pulse the kale, cilantro and carrots until grated/shredded. Transfer to the large bowl. Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
- In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.
- Cook one of three ways: on the grill, on the stovetop or bake in the oven.
- 1) Cooking them on the grill seems to be the easiest way (especially for clean up) BUT keep in mind, they are veggie burgers and need to be handled with care. They are not made with eggs to hold them together, they are made with plants. They need to be flipped GENTLY or they will fall apart. My advice is to place them on aluminum foil (that has been sprayed with nonstick spray) and grill them that way – about 4 minutes on each side or until browned. They won’t have the grill marks, but who really cares? They’re homemade and so worth it!
- 2) You can also grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!
- 3) Bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.
- Leftover burgers can be refrigerated up to 3 days, or frozen up to 3 months.