My mum came to visit me at university yesterday for the night so I thought I’d attempt something special for her stay… Bean burgers! I’ve never even thought about making something like this before as they’re quite complicated, and there was a moment whilst making them when I thought they’d be a complete disaster, but they were really unusual tasting and absolutely lovely. I got the idea from this website: http://www.vegetariantimes.com/recipe/black-bean-quinoa-burgers/ and converted the measurements from cups to grams, as well as using different spices.
I also made her my Rainbow Granola for breakfast this morning, then we went out for lunch at the vegan-friendly Whale Tail cafe and then she had to go home again… So an altogether very brief visit, but we got loads packed into the 24 hours she spent in the countryside with me, and she brought up some little presents, like organic cinnamon, ready-made tabbouleh salad and a maassive stash of Nakd bars, which I’m very appreciative of!
So here’s the burger recipe, along with a small disclaimer that at the point where all the ingredients are incorporated it will seem far too liquid, but you just have to keep it on a high heat until it reduces to a point where the mixture can hold its form as burger patties – please don’t get frustrated or discouraged; I thought mine would fail massively, but they turned out really well in the end :)
400g tin of black beans
85g of quinoa
One small onion
6 sun-dried tomatoes
One clove of garlic
Cayenne pepper/black pepper
Burger buns and side dishes (we made sweet potato chips)
- Cook quinoa in boiling water for 15-20 minutes
- Fry the onions and tomatoes in a little oil, then add half of the beans, garlic and about 350ml of water – simmer for 10 minutes
- Transfer mixture to blender (or just mash a little with a fork – I don’t own a blender so I did this) then stir in quinoa and remaining beans; leave to reduce until the desired consistency is reached, then season
- Pre-heat the oven to 180 degrees Celsius, shape burgers into 4 patties and bake for 20 minutes, flip then bake for 20 minutes more – serve with buns, salad and sweet potato chips