Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner
Think your regular all-beef burger has a lot of protein in it? Well, this veggie alternative is a serious contender not only from the beans, but from the quinoa, too. And the colour from the beetroot makes it a feast for the eyes!
Ingredients
• 180ml water
• 90g quinoa
• 200g tinned black beans, drained and rinsed
• 2 cooked beetroots
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• small handful fresh coriander, chopped
• 2 tablespoons apple cider vinegar
• 1 lime, juiced
• 2 tablespoons oat flour
• 2 tablespoons ground flaxseed
• 2 tablespoons coconut oil
• sea salt
• freshly ground black pepper
To serve:
• 6 wholewheat buns, toasted
• tahini
• dried chilli flakes, to season
• 2 avocados, peeled, pitted and sliced
Method
1 Put the 180ml water and quinoa in a saucepan, bring to the boil, then reduce the heat to low and simmer for 15–20 minutes, or until all the water has been absorbed and the quinoa is tender. Leave to cool.
2 Once the quinoa has cooled, put it in a food processor and add the black beans, beetroots, shallot, garlic, coriander, apple cider vinegar and lime juice. Blitz until smooth.
3 Transfer the mixture to a large bowl and stir in the oat flour and flaxseed. Season to taste. Divide the mixture into 6 equal portions and flatten into fat discs to create your burgers.
4 Melt the coconut oil in a frying pan over a medium to high heat. Cook each burger for 2–3 minutes on each side.
5 Serve on toasted wholewheat buns spread with tahini and sprinkled with chilli flakes. Add sliced avocado for a real treat.
Recipe courtesy of Julie Montagu’s Superfoods, extracted from Superfoods. © Quadrille.
