This ‘meaty’ burger will have you missin’ your meat with the hearty protein-rich, fiber-rich duo of quinoa, black and kidney beans. Plus, the chili, cumin and cilantro pack in a flavourful punch to this juicy burger.
- 1 cup (250 mL) cooked black beans
- 1/2 cup (125 mL) cooked red kidney beans
- 1/2 cup (125 mL) red onion, diced
- 1/3 cup (75 mL) fresh cilantro, steams removed and chopped
- 1 Tbsp (15 mL) extra virgin olive oil
- 3 garlic cloves, minced
- 3/4 tsp (4 mL) salt
- 1 Tbsp (15 mL) chili powder
- 1 Tbsp (15 mL) ground cumin
- 1/2 tsp (2 mL) fresh ground black pepper
- 2 Tbsp (25 mL) ground chia seeds mixed with 1/3 cup (75 mL) water
- 1 cup (250 mL) cooked quinoa
- 1 cup (250 mL) quinoa flakes (or 100% pure rolled oats)
- coconut oil
In a food processor, add beans, onion, cilantro, oil, garlic, salt, chili powder, cumin, and pepper. Purée until smooth.
Mix the chia mixture into the bean mixture. Add quinoa and quinoa flakes (or rolled oats) until the mixture is sticky and holds together. Divide mixture into four patties. Grease grill pan with coconut oil and cook about 6 minutes each side.
To serve: Garnish with hummus and roasted red pepper dip, tomato and avocado. Serve on it’s own, on a sprouted grain bread, or between to leaves of bib lettuce.
Serves 4
