Description
A Healthy, Tasty, High Protein, and Gluten Free Burger
Ingredients
- 200g mushrooms
- 75g quinoa
- 40g breadcrumbs
- 1 can black beans
- 1/2 brown onion
- 1 tbsp coconut oil
- 1 tbsp chickpea flour
- 1 tsp arrowroot powder
- 1/2 tsp salt
- 1/2 tsp vegetable stock powder
Instructions
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Heat the coconut oil in the frying pan. Clean and finely chop the mushrooms, peel and dice the onion. Add them into the frying pan and sauté for 8-10 minutes.*
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Fill the pot with water about halfway up and bring it to boil. Add in quinoa and cook for 10- 12 minutes until quinoa expands in size. If the water evaporates before the quinoa is cooked, add in some more water.
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While quinoa and mushrooms are cooking, drain the liquid from black beans and add them into a blender. Blend at low to medium setting until they form of a chunky paste.
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In a mixing bowl, combine mushrooms, quinoa and beans. Add chickpea flour, arrowroot, vegetable stock powder and salt. Use a fork to gently fold everything in.
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Pour breadcrumbs into a shallow bowl. Form the burger “dough” into six spheres. Place each ball into the bowl of breadcrumbs and gently press down to flatten in into a burger shape. Turn over to coat the other side.
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Place your burgers into a freezer for at least an hour – this will help them maintain shape. When it comes to cooking, bake these burgers in the oven at 200 C (392 F) for 18-20 minutes, turning over halfway through. If you’re hosting a barbecue, these quinoa and bean burgers can also be cooked on a grill (15-17 minutes turning over regularly).
Notes
* You can totally skip mushrooms if you are not fond of them much.
- Category: Appetizer
- Cuisine: Continental
Nutrition
- Calories: 221
- Sugar: 2.3
- Fat: 4.1
- Saturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 36.2
- Fiber: 7
- Protein: 11.2
- Cholesterol: 0
Keywords: Vegan Burger, Vegan Snacks, Appetizers, Healthy Burgers