|Finished product with toppings!|
Easy to Make? 3/5 - they were pretty easy but if you don't have a good sized food processor (like me) you'll struggle a bit. Goes up to 4.5/5 with a good food processor!
Taste & texture? 4/5 Not too beany or grainy - they tasted very good - Kris went back for seconds. They did fall apart a little but not like my other attempts (to be expected).
Would I make them again? You bet (chances increase exponentially if I get a larger food processor)
- 1/2 Cup Cooked & slightly cooled Quinoa
- 1 Medium Carrot chopped (1 cup chopped)
- 1/2 small Onion chopped
- 1 - 15 ounce can of White Beans (I used navy beans)
- 1 Tbsp Ground Flax Seed - mixed w/ 3 Tbsp Water (put to side)
- Hemp Seeds (optional)
- 1 Tbsp Cumin
- 1 Tsp Salt
- Ground Pepper to taste
Cook time: 8 minutes/ side with oil in a good fry pan
1. Cook the Quinoa (1/2 cup dry with 1 cup water, boil covered in pot like rice - reduce heat when boiled and leave around 10 minutes). There will be instructions on the box. Set aside to cool in a separate bowl.
|Found at SafeWay close to the rice|
|Cooked Quinoa cooling off|
|Use 1/2 the Onion|
|Around 1 cup chopped carrot|
3. Add all the ingredients together in a bowl. Mix. Add to food processor and process just a bit - need lots of texture to make this work.
|1 Egg Replacer: 1 Tbsp Ground Flax + 3 Tbsp Water (I added a spoonful of hemp seeds)|
|Full tablespoon of Cumin|
|1/3 cup bread crumbs|
|Rinse the can of cooked beans in cool water|
|Add everything into the bowl & mix it up|
|If you don't have a larger food processor this will be a little time consuming|
4. Grab chunks to make balls - put on wax paper or something you can get them off - squash them into patties around 1/2 inch thick.
|Processed & Mixed - Make balls & Flatten them|
|Patties ready to fry|
5. Cook around 8 minutes per side in a fry pan with two tablespoons of oil. Serve up with whatever type of burger toppings you like! Today I went for homemade jalapenos, red pepper rings, hummus, mustard, ketchup & sour relish. Yum.
|8 minutes each side with 2 Tbsp of Oil (I used Safflower oil)|