Ah, that feeling of sweet victory when you sneak a whole serve of veggies into one delicious burger! Serve with salad for a very wholesome dinner, or pop ’em on buns for the classic burger feel.
You will need
- 2 tablespoons ground flaxseed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cups mushrooms, chopped
- 1 head broccoli, chopped
- 1/4 cup soy sauce
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1-2 teaspoons chilli flakes, to taste (consider omitting if cooking for kids)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups kidney or black beans (1 can)
- 1 cup breadcrumbs
- 1/2 cup flour
- 4 tablespoons tahini
- 1 cup cooked quinoa
25 mins to prep
30 mins to cook
In a small bowl combine flaxseed with 4 tablespoons water. Set aside for 10-15 minutes until thick.
Heat 1 tablespoon oil in a large frying pan. Sauté the onion for 10 minutes or until soft. Add mushrooms and broccoli and stir. Add soy sauce, coriander, garlic powder, chilli flakes, salt, and pepper and cook for another 10-15 minutes, or until vegetables are soft. Remove from heat.
Add vegetable mix to a food processor with beans, breadcrumbs, flour, tahini, and half the quinoa. Blend until there are no large pieces of vegetables or beans. Transfer to a large bowl and thoroughly mix with the remaining quinoa and flaxseed mixture. Divide mixture into 4 equal portions (or more if you prefer smaller burgers), shape them into patties, and set onto a lined baking tray.
Heat remaining tablespoon of oil in a large frying pan. Add patties, and cook for 5 minutes on each side (or until golden brown). Transfer onto a paper towel to dry.
Serve alongside salads or in buns with lettuce, tomato, avocado, mustard, and corn salsa.
Add 1 teaspoon fennel seeds along with your other seasonings if you’re after that classic Italian meatball flavour!