Quinoa Kidney Bean Burger Food

VEGAN QUINOA BURGERS

Steps:

• Cook the quinoa according to package instructions.
• Prepare your flax eggs by whisking together the flax seed meal and water. Let it set for at least 5 minutes.
• To a large bowl, add the red kidney beans and mash with the back of a fork or a potato masher.
• Add cooked quinoa, cornstarch, garlic, and all of the spices and mix until combined.
• Add in the flax eggs and mix until fully combined. It should not be too wet that you can't mold or too dry that it's falling apart.
• Scoop 1/2 cup of the burger mixture at a time and shape into a round patty. Repeat until all of the mixture has been used - it should result in 4 patties.
• Heat oil in a large skillet over medium low heat. Add 1 to 2 patties at a time and pan-fry for 10-12 minutes, flipping halfway through. Repeat until all burgers are cooked.
• Serve your burgers immediately on a bun with your preferred toppings and a side of fries or on top of a salad. Enjoy!

QUINOA KIDNEY BEAN BURGER

Steps:

• Stir the quinoa andthe broth in a small sauce pan. Bring to a boil, cover, reduce the heat to medium low and simmer for 20 minutes or until all liquid is absorbed. (this should yield 1 1/2 cups of quinoa). While the quinoa is cooking, heat a nonstick skillet and with cooking spray. Saute the onions and carrots for about 5 minutes. Add the garlic and saute for an additional 30 seconds. Mash 3/4 cup of the kidney beans. Combine the mashed beans, onion mixture, parsley and 3/4 cups of the quinoa. Transfer the mixture to a food processor and pulse until smooth. Transfer the pulsed mixture to a bowl and add the remaining ingredients, including the seasoning. Blend well, allow to cool, if needed. Form into patties, and place them on a baking sheet, cover and refrigerate for at least an hour so they can firm up. Preheat the oven to 350 and coat a baking sheet generously with cooking spray. Place the patties on the prepared baking sheet and bake for 20-30 minutes or until the patties are crisp. Gently flip the patties and bake for an additional 20 minutes. Serve with buns if desired.

QUINOA BLACK BEAN BURGERS

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

VEGGIE QUINOA BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
• Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
• Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
• Brush the 1 tablespoon olive oil evenly both sides of each patty.
• Arrange the patties into a large baking dish.
• Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

KIDNEY BEAN VEGGIE BURGERS

Steps:

• i made twice the amount of onions and mushrooms and used the other half to top the burgers. sauté them in a little oil with a sprinkle of salt and garlic powder till they're soft.
• in the mean time mash the beans and mix with the egg, cheese, and spices.
• let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
• add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
• shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
• fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.