A good veggie burger makes for a satisfying Meat-Free Monday meal or a great staple recipe for the plant-based household. Serve on a whole grain bun or in a lettuce wrap with your favourite toppings or crumbled over a salad.
Quinoa is a gluten-free pseudograin (meaning it doesn’t grow on grass), is easy to cook, and has a low glycemic index. Black soybeans are high in fibre and protein, and low in net carbohydrates. For those not counting carbs, black (turtle) beans or red kidney beans are good alternatives.
Sauteed onions and garlic provide a savoury flavour and full-fat coconut milk adds richness. (Tip: opt for a small can and save the rest for future recipes.) Herbamare, a herbed sea salt which naturally improves the flavour of any recipe, can be substituted with any good quality unrefined salt.
Nut-free option: Replace slivered almonds with sunflower seeds and use nut-free breadcrumbs.
Combine quinoa and water in a small saucepan and bring to a boil. Reduce to low heat and allow to cook for 20 minutes until the water is absorbed and quinoa is fluffy. Set aside and let cool. In a medium sized skillet, melt coconut oil over medium heat. Add onion and garlic and sauté for 2-3 minutes. Transfer into food processor, with cooked quinoa, soybeans, slivered almonds, and seasonings. Process until mixture is coarse. In a separate large bowl, pour the coconut milk over the breadcrumbs or almond flour. Add the quinoa and bean mixture. Combine well with your hands. Place this mixture in the refrigerator for about an ½ hour. Preheat oven to 350 degrees Fahrenheit. Remove and form into patties. Place on parchment-lined cookie sheet and bake for 15-30 minutes at 350 degrees Fahrenheit (depending on size of burger).