This is probably the most basic veggie burger recipe there is: grain, bean, a few other things. I am a fan, though – it makes it easy to play around with the recipe and make it a few different ways, depending on what beans and grains are on hand or leftover from another meal. So far I have made them with the original pinto beans, kidney beans, and mung beans, with almond flour and a combination of almond flour and vital wheat gluten, and with the original quinoa, with brown rice, and with barley. All worked out well. I don’t think the burger is a show-stopper, but it’s pretty tasty and satisfying, especially considering how few ingredients there are. I mostly just ate it with homemade BBQ sauce, mustard and pickle, wrapped in lettuce or some other green leaf. The recipe makes 4 large, filling burgers and holds together well (especially if you use a food processor instead of mashing). The texture is a little firmer than mashed beans. For people who are looking for something springier or more burger-like, this is not your burger. But it works for me.
Recipe Flexibility: 10/10
Note: I used dry beans not canned beans.
Pinto Quinoa Burger
1 can pinto beans, drained (1 can=240 grams)
1 flax egg (1 tablespoon flax + 3 of water)
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cayenne
small handful coriander, chopped finely
1/2 cup cooked quinoa
2 tablespoons oat flour (sub with any flour)
salt + pepper to taste
2 burger buns + tomatoes, lettuce, onion, cashew cream, chipotle sauce or whatever your heart desires
- Pre-heat oven to 200ºC. Add beans to a bowl + mash with a fork so that some beans are still visible. You can use a food processor too, but I find crushing with a fork allows greater control over texture.
- Once mashed down, add the remaining burger ingredients + combine fully to form a large burger dough.
- Divide the mixture into 4 + form into burger patties. Place on a greased baking tray + bake for 30 minutes.
- Slice buns, add burgers + dress to the nines with salad, pickles + cheese.