Quinoa and Four Bean Burgers with Coriander Lime Vegannaise
Protein-packed burger patties on a pita bread with a homemade zesty mayonnaise is delightful in every bite. Make a big batch of the freezer-friendly burger patties for a weekly meal prep.
Ingredients
- 1/2 cup white quinoa rinsed well in a fine mesh sieve
- 1 cup vegetable stock
- 4 slices whole wheat pita bread
- 2 wholemeal bread slices
- 400 gm can chickpeas drained and rinsed well
- 1 flax egg
- 1/4 cup coriander leaves
- 1 tsp ground cumin
- 1 small green chilli chopped
- 1/4 red capsicum chopped
- Sea salt
- Black pepper
- Olive oil for brushing
- Mixed greens tomato slices and avocado for serving
Coriander Lime Dressing
- 1/3 cup raw cashews soaked
- Juice of one lime
- 1/8 cup coriander leaves
- Sea salt
- Black pepper
- Pulse all ingredients in a blender until smooth.
Instructions
- Combine the quinoa and vegetable stock in a small covered saucepan and bring to a boil. Reduce to simmer for 15 minutes. Set aside and cool slightly.
- In a food processor, add the whole wheat bread slices. Pulse until you get fine breadcrumbs.
- Add the chickpeas, quinoa, flax egg, coriander, cumin, green chilli, sea salt and pepper. Process in short bursts until finely chopped.
- Divide the mixture into 4 large patties or 8 smaller ones.
- Brush each pattie with some olive oil and cook in a non-stick frying pan over medium-high heat until golden, about 4 minutes each side.