Main Course

Vegan Burger Patties with Quinoa and Black Beans

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

Duration

60 min

Servings

For 4 People

Difficulty

medium

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Vegan Burger Patties with Quinoa and Black Beans

Ingredients

Servings:

100 gram white quinoa
1200 ml water (for boiling quinoa)
1.5 dessert spoon salt
1 tablespoon ground flaxseed
3 tablespoon warm water (for flaxseed)
45 gram almonds
45 gram oats
30 gram dry onion
2 clove garlic
240 gram canned black beans (drained)
25 gram pepper paste
25 gram tomato paste
1 tablespoon olive oil
2.5 dessert spoon spice mix (red pepper, black pepper, nutmeg, cumin, coriander)
2.5 tablespoon vegetable oil (for cooking)

Step-by-Step Preparation

Speed:1x

Add 1200 ml water and 1.5 dessert spoons of salt to a pot and bring to a boil. Add 100 grams of well-washed white quinoa to the boiling water and boil for approximately 15 minutes until soft, then drain and let it cool.

In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let it sit aside for 10 minutes to reach a gel consistency.

Heat a large pan over medium heat. Without adding oil, roast 45 grams of almonds and 45 grams of rolled oats for approximately 3-4 minutes until fragrant and lightly browned. Process the roasted almonds and oats in a food processor to turn them into fine crumbs.

Finely chop the onion and garlic. Place the drained and rinsed black beans, boiled and cooled quinoa, flaxseed mixture, roasted and ground almonds and oats, pepper and tomato pastes, olive oil, and the spice mixture into a large mixing bowl.

Knead all the ingredients thoroughly or pulse in a food processor in short intervals until you obtain a homogeneous burger mixture that holds together.

Divide the prepared mixture into 4 equal parts and shape them into burger patties with your hands. Let the shaped patties rest in the refrigerator for 15-20 minutes so they cook more easily and do not fall apart.

Add 2.5 tablespoons of vegetable oil to a large pan and heat. Arrange the rested patties in the pan and cook for approximately 4-5 minutes on each side until browned, then serve hot.

Chef's Tips

Roasting the almonds and oats in a fat-free pan before adding them to the meat mixture will give your meatballs a delicious nutty aroma.
Draining the quinoa thoroughly after boiling prevents the meat mixture from becoming too runny.
Resting the meat mixture in the refrigerator helps it maintain its shape and prevents it from falling apart while cooking in the pan.

Alternative & Optional Ingredients

You can use raw hazelnuts or walnut halves instead of almonds.
You can use chia seeds soaked in warm water as a binder instead of flax seeds in the same measurement.
Instead of frying, you can bake them on parchment paper in a preheated 190 degree oven for 20-25 minutes.

Gourmet Recommendations

You can serve your meatballs between toasted brioche or whole wheat burger buns, accompanied by ripe avocado slices and homemade vegan mayonnaise.
Drizzling a few drops of truffle oil over the dish during service will add an extra gourmet depth of flavor.

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Nutrition Facts

Per Serving

Calories390 kcal

Protein12 g

Carbohydrates40 g

Fat22 g

Fiber 10 g

Sugar 3 g

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Main Course

Vegan Burger Patties with Quinoa and Black Beans

Duration

60 min

Servings

For 4 People

Difficulty

medium

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