Main Course

Vegan Burger Patty with Quinoa and Black Beans

Name: Vegan Burger Patty with Quinoa and Black Beans
Total time: 60 min
Yield: 4 servings
Ingredients: 1200 g water; 1.5 dessert spoon salt; 100 g white quinoa; 1 tablespoon flaxseed, powdered; 3 tablespoon water; 45 g almonds; 45 g oats; 30 g onion; 2 clove garlic; 240 g canned black beans, drained and rinsed; 25 g pepper paste; 1 tablespoon tomato paste; 1 tablespoon olive oil; 2.5 dessert spoon spice mix (red pepper, black pepper, nutmeg, cumin, coriander); 2.5 tablespoon vegetable oil

Duration

60 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp

Vegan Burger Patty with Quinoa and Black Beans

Ingredients

Servings:

1200 g water
1.5 dessert spoon salt
100 g white quinoa
1 tablespoon flaxseed, powdered
3 tablespoon water
45 g almonds
45 g oats
30 g onion
2 clove garlic
240 g canned black beans, drained and rinsed
25 g pepper paste
1 tablespoon tomato paste
1 tablespoon olive oil
2.5 dessert spoon spice mix (red pepper, black pepper, nutmeg, cumin, coriander)
2.5 tablespoon vegetable oil

Step-by-Step Preparation

Speed:1x

First, mix the flaxseed powder with 3 tablespoons of water in a small bowl and let it sit aside for approximately 5-10 minutes until it reaches a gel consistency.

Rinse the white quinoa under a fine sieve with plenty of water. Add 1200 grams of water and 1/2 dessert spoon of salt to a large pot and bring to a boil. Add the quinoa to the boiling water and cook over low heat for approximately 15 minutes until the water is absorbed, then remove from the heat and let it steam.

Transfer the almonds and oats to a food processor. Run the processor until both reach a floury consistency and pour them into a deep mixing bowl.

Peel and finely chop the onion and garlic cloves. Add 1 tablespoon of olive oil to a pan and sauté the onion and garlic until softened.

To enhance the flavor of the recipe, briefly toast spices like cumin and coriander in a dry pan before adding them to the mixture to release their aromatic oils.

Drain the canned Mexican beans and crush them with a fork or in a food processor, ensuring they remain slightly grainy and do not turn into a puree.

Add the cooked quinoa, crushed beans, and the sautéed onion and garlic to the floury almond and oat mixture in the mixing bowl.

Add the red pepper paste, tomato paste, the flaxseed gel you prepared, the remaining salt, and the toasted spice mixture to the mixture. Knead homogeneously until all ingredients are well combined and reach a consistency that can be shaped by hand.

Break off pieces slightly larger than a walnut from the prepared vegan dough, roll them in your palm, and flatten them into burger patty shapes.

Pour vegetable oil into a large pan and heat over medium heat. Arrange the prepared burger patties in the pan and fry for approximately 4-5 minutes until both sides turn golden yellow and become slightly crispy.

Transfer the fried vegan burger patties to a plate lined with paper towels to drain excess oil and serve hot.

Chef's Tips

Make sure the quinoa is completely soft and has fully absorbed the water while boiling.
To prevent the meatballs from falling apart in the pan, letting the mixture rest in the refrigerator for 20-30 minutes after kneading will make it easier for them to hold their shape and maintain integrity while cooking.

Alternative & Optional Ingredients

In cases where almonds are unavailable, you can also choose the same amount of walnut kernels or hazelnut flour.
You can also apply this recipe by using black or red quinoa instead of white quinoa.

Gourmet Recommendations

Spices like cumin and coriander can be lightly toasted in a dry pan for a short time before being added to the mixture to release their aromatic oils.
You can take the flavor to the next level by serving with homemade avocado sauce or vegan mayonnaise.

I Made It & Reviews

No one has rated this recipe yet. Be the first to rate it!

Share Your Experience

Your Rating

Your Comment

Add Photo (Optional)

Select a photo of the dish you made

Nutrition Facts

Per Serving

Calories320 kcal

Protein11 g

Carbohydrates36 g

Fat15 g

Fiber 8 g

Sugar 3 g

Keep exploring

Continue in this category

Main Course

Zucchini Spaghetti

15 min

Main Course

Zucchini Spaghetti with Tomato Sauce

30 min

Main Course

Baked Sea Bass with Vegetables in Parchment Paper

40 min

Main Course

Oven-Roasted Beef with Vegetables

50 min

Main Course

Homemade Baked Minced Meat Doner

60 min

Main Course

Sea Bass with Satsuma and Sage Sauce

35 min

Back

Main Course

Vegan Burger Patty with Quinoa and Black Beans

Duration

60 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp