Andrea Banerjee

Summer, where are you??

While winter hasn’t left Toronto, I’m getting excited for sunnier days, and a menu to match! This is an awesome veggie burger because it transitions so well from season to season. I’m still loving these on a thick bun with a side of roasted veggies, but they’d also work beautifully with a fresh summer salad, or as sliders at a backyard party. I even think they’d hold up on the bbq (if kept thick).

I keep planning to freeze some, to see how well they last, but they’re gobbled up too quickly each time I cook them! I really need to do a double batch.

The yield on this recipe will vary based on how large you like your patties – but safe to say you’ll get 4-6 servings (usually 4 servings for me).

Ingredients:

• 1 can black beans
• 1/4 cup red kidney beans
• 3/4 cup quinoa
• 1/4 cup yellow corn niblets (optional)
• 1 1/2 cups vegetable broth
• 1 tbsp minced garlic
• 1 tbsp taco seasoning
• 2 tbsp hickory bbq sauce
• 1/4 cup breadcrumbs
• 1/4 cup oat bran
• 2 tbsp oil
• 1/3 cup red onion finely diced
• 1 cup mushrooms, sliced
• 1 tsp hickory or chilli seasoning

Directions:

1. Using a potato masher (or a jam jar in my case ha) mash the black beans and kidney beans. Keep it pretty coarse – you should be able to scoop the bean mash easily.
2. In a pot, bring vegetable broth to a rolling boil. Add quinoa and cook for 5 minutes. Cover, reduce heat and let simmer for another 15 or so, until all broth has been absorbed. Fluff with fork frequently.
3. Stir cooked quinoa, corn, bbq sauce, taco seasoning and garlic into bean mixture until combined.
4. Roll into 2.5-inch balls (Burgers bind best if kept thick and cooked slowly). Mix breadcrumbs and oat bran and spread the mixture onto a flat surface (parchment, a cutting board, or a large plate). Roll each ball in breadcrumbs to cover lightly.
5. Heat oil in a skillet. Drop burger balls into the skillet and press lightly to produce a puck shape – do not make too thin until you’ve successfully flipped the patties and cooked both sides. Then you can press more firmly for a flatter patty (if so desired!)
6. Cook on low to medium heat for about 18 minutes. Flip frequently. Breadcrumb outer layer should crisp up!
7.  In a small frying pan, sautee onions and mushrooms on low heat in 1 tsp of margarine for about 5 minutes. Add 1 tsp of hickory, taco or chilli seasoning. I also like to drizzle with chipotle hot sauce, or you can try an extra tsp of margarine and maple syrup with a pinch of salt.
8. Top burger patties with mushroom/onions on your choice of bun. Garnish with salsa, avocado, or anything you like! Serve with your favourite salad, sweet potato fries or buffalo cauliflower.

Enjoy!