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.
