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Quinoa and kale burgers | wefacecook.com Quinoa and kale burgers | wefacecook.com
Recipe

QUINOA AND KALE BURGERS

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes

Leftover burgers can be refrigerated up to 3 days, or frozen up to 2 months.

Ingredients

  • 1 cup cooked quinoa
  • 1 cup bread crumbs (can sub for gluten free oats)
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 cup kale, shredded
  • 1/3 cup fresh parsley
  • 1 cup carrots, grated
  • 1 15-ounce can cannelini beans, drained & rinsed (or any white bean; chickpeas, northern)
  • Spice Mix
  • 1/2 cup vegan bbq sauce
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Preparation

  • In a large bowl, combine cooked quinoa and breadcrumbs.

    Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.

    In a food processor, pulse the kale, parsley and carrots until grated/shredded. Transfer to the large bowl.
    Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
    In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.


    You can grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!

    OR bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.
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