So here goes…. my first recipe of 2017 and I hope you enjoy it. I love veggie burgers and have made so many varieties over the years, it’s hard to keep track. I pretty much always start with a bean, then add some more protein such as lentils or quinoa, followed by some vegetables and lastly herbs and spices. To help bind the burgers, I usually use an egg or an egg substitute for a vegan version and either ground almonds or oat flour.
Yesterday, after a gorgeous walk with the dogs and one of my friends, I had the rest of the morning free to cook. My sister was coming for lunch and we are both trying to return to normal eating after Christmas, and so wanted a lunch that was all about the vegetables. Step forward veggie burgers.
These quinoa and cannellini bean burgers are full of beautiful, nutritious ingredients and are so simple to make, trust me. I served them with a dollop of apricot and mustard chutney on top. Don’t be tempted to skip the chutney; it’s so good and the perfect accompaniment. I also served a simple slaw for some extra veg. Serve with sweet potato fries or in a bun for something more substantial.
This recipe makes 4-6 burgers, depending on how big you make them.
1 cup cooked quinoa
1 400g tin cannellini beans, drained and rinsed
4 tbsp olive oil
2 shallots, finely diced
1 red pepper, finely chopped
2 cloves garlic, minced
½ tsp cumin
1/2 cup oat flour*
Juice of half a lemon
Large handful of parsley, finely chopped
Sea salt and black pepper
*if you don’t have oat flour, just use oats and blitz them into ground oats using a food processor or blender.
For the apricot and mustard chutney:
1 tbsp olive oil
1 shallot, finely diced
½ cup dried apricots
1 tbsp honey
2 tbsp dijon mustard
To make the burgers, heat 2 tablespoons of oil in a frying pan over a low to medium heat. Add the shallots and red pepper and cook for five minutes, stirring every minute or so. Add the garlic and cumin and cook for a further minute before removing from the heat.
Roughly mash the beans in a large bowl with a fork. Add the onion, red pepper and garlic along with the oat flour, quinoa, parsley, egg and lemon juice. Season well with freshly ground black pepper and sea salt and mix until combined. Divide the mixture into four to six portions and shape each one into a thick burger. Place on a plate, cover with cling film and place in the fridge for at least an hour.
To cook the burgers, heat the remaining 2 tablespoon of oil in a frying pan over a medium heat. Add the burgers and cook until golden brown on one side. This should take 5 minutes. Flip the burgers and cook on the other side for five further minutes.
To make the apricot and mustard chutney, heat a tablespoon of olive oil in a frying pan over a medium to low heat. Add the shallot and cook for three minutes. Add the chopped apricots and cook for a further three minutes. Add the honey, mustard and a splash of water and cook for a further minute. Remove from the heat.
Serve the burgers topped with a generous dollop of the apricot and mustard chutney and alongside a simple apple and red cabbage slaw. To make the slaw, just finely grate red cabbage, carrot and apple and dress with a little lemon juice and apple cider vinegar. Season with sea salt and black pepper.