Even without the delicious smell of burning charcoal floating through my windows (bbq's are a distant memory of summer now), I often fancy a burger and I experiment with making them quite a lot.
The trouble is they never seem to make it onto a blog post. I frequently struggle to get them to hold their shape during cooking and they end up being a bit of a mush on a plate (a tasty mush mind, but not a very pretty one). These veggie burgers though are special. They hold their shape amazingly well (perfect I'd say) and taste rather good too; I finally have a vegan gluten free burger recipe I'm proud to share!
The flavour is delicate, the texture crisp on the outside and soft in the middle, they're easy to make and they don't have to be fried- exactly what you'd want in a good veggie burger. As they have such a delicate taste, they go well with big flavours such as salsa, guacamole and pickles, so pile on whatever you like, the more toppings the merrier!
Bean and quinoa veggie burgers makes 6 burgers
1 can kidney beans, drained
1 clove garlic, finely chopped
2 spring onions, diced
1 1/2 cups cooked and cooled quinoa (i used a mix of red and white)
1 large carrot, finely grated
2 tbsp hemp seeds (I used italian flavour from good hemp)
2 tsp dried oregano
1 tsp ground sweet paprika
Sea salt and black pepper to taste
1/4 tsp ground chipoltle chili's
Pre-heat the oven to 180 degrees.
This is the easiest burger recipe ever, and they pretty much take care of themselves. Simply blend everything together in a food processor until it forms a stiff mixture. Shape the mixture into 6 patties with your hands and place on a very lightly greased tray and bake 20-30mins until golden and crisp.
Serve with guacamole, with or without a wholegrain bun and all the trimmings you like!