I have a problem with throwing things away –
Clothes I haven’t worn in two years, “you never know when you will want to wear them again“, shoes that have been gathering dust at the back of my closet, “it’s always good to have an extra pair of flats hanging around,” and old cooking magazines.
I have a very large pile of a variety of food and recipe focused magazines sitting on my dresser. You just never know when you will be in need of a recipe circa spring 2013. And wouldn’t you know as I was flipping through an old issue, the exact date doesn’t matter, I spotted this veggie burger recipe.
I was immediately intrigued – no bread crumbs, no flour, no egg. I had a feeling I would not be posting this week due to a disastrous veggie burger incident. But lo and behold, the power of a can of beans, some oats, and the magic food processor pulled together a thick batter that turned out glorious veggie patties.
These burgers are simply flavoured with thyme and lemon zest and filled with all sorts of goodness – beans, quinoa, pine nuts, and oats. On first trial I baked them – don’t do that. Pan frying in a little oil gives them a nice crisp exterior and tender interior.
You could totally serve this on a bun with the condiments of your choice, but I like them best on top an arugula or spinach salad. But the choice is yours.
While my bedroom may be in need of some late spring cleaning, I will still hold on to my old food magazines – I may find another recipe hit in that pile someday!
Dara
White Bean and Quinoa Veggie Burgers
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
From magazine | Fine Cooking |
Ingredients
- 1/2 cup quinoa
- 1 can white beans (drained and rinsed)
- 1/4 cup pine nuts
- 1/3 cup rolled oats
- 1 Tbsp dijon mustard
- 1 Tbsp worscestershire sauce
- 1/2 Tsp dried thyme
- 1/2 Lemon zested
- 1 Tbsp canola oil
- salt and pepper (to taste)
Note
I love these burgers on top of a salad with lots of creamy avocado. They also freeze well and can be reheated in the oven or in a skillet.
Directions
1. | Place quinoa in a medium saucepan with 1 cup of water and bring to a boil. Cover and reduce heat to medium low and simmer for about 12 minutes until the water is absorbed. Set aside to cool slightly. |
2. | Place quinoa and remaining ingredients (except for canola oil) in a food processor and process until mostly smooth. |
3. | Divide mixture into 8 patties. Preheat a non stick skillet over medium high heat and add canola oil. Cook until brown on both sides, about 5 minute per side. Serve hot over a green salad or on a bun with the fixings of your choice. |
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