Veggie burgers can be dry and tasteless, but these ones are bursting with flavour. They’re super quick to make up, particularly if you use leftover quinoa. I love them paired with chunky guacamole or salsa and a crunchy green salad.
Ingredients (makes 6 burgers)
1 cup (approx. 200g) cooked chickpeas (if tinned, rinse and drain)
1 cup cooked and cooled quinoa
¼ cup rolled oats
1 small red onion, finely chopped
Half a red pepper, finely chopped
2 garlic cloves, finely chopped or minced
3 tablespoons fresh lime or lemon juice (I prefer lime)
1 tablespoon chopped fresh coriander
1 teaspoon sea salt
1 teaspoon chilli powder or paprika
1–2 tablespoons flour of your choice, for dusting
1 tablespoon oil of your choice for frying
Place all the ingredients except the flour and oil into a food processor and pulse until well combined and fairly smooth.
Sprinkle some flour onto a chopping board as well as your hands. Scoop up some of the burger mixture shape into the size of a golf ball, then press gently to make a burger shape. Continue until you have made six equal-sized burgers. Cover and refrigerate until needed.
(Recipe take from Goodbye Sugar Book)
When ready, heat a large pan over a medium heat and drizzle in the oil. Cook the burgers for about 4 minutes on each side, until light golden brown.
Serve with a green salad for a tasty and filling lunch or dinner. These also work well paired with guacamole or salsa.