These burgers are perfect for those days when you fancy fast-food. Yes, because we don't always like the idea of a dish of rice, cabbages and beans. Am I right? Super easy to make (very easy!), they do not require much time in the kitchen and bring with them an incredible mix of flavours. For the sauce, just add tahini + maple syrup + lime or lemon juice + chopped or powdered garlic (optional) + water to the desired consistency. The accompaniments are the customer's choice.
- 1 cup cooked Quinoa
- 200-250gr Cooked white beans
- 2 Carrots (medium size)
- 1 Onion (medium size)
- 1/4 small leek
- 2 tbsp. Corn
- 4 tbsp. Oat flakes
- 1 tbsp. ground flaxseed
- bunch of parsley
- Spices smoked paprika, curry, cumin, basil or oregano
- 2-3 tbsp. Olive oil
- 1 tsp. Shoyu (soy sauce)
- 1 tsp Balsamic vinegar (optional)
- Pinch of sea salt
- Start by finely chopping the onion and garlic and scraping the carrot on the thin part of the scraper.
- In a frying pan, sauté the vegetables in olive oil with a pinch of salt for about 4-5 min. Add the soy sauce and let it cook. Add the vinegar, wrap and turn off the heat. Allow the preparation to cool.
- In a container, add the quinoa, the beans well drained and crushed with the fork, corn, chopped parsley, spices, oat flakes and flaxseed. Wrap well until you get a homogeneous paste. Rectify the seasoning.
- Cover the container and take it to the refrigerator for about 30 minutes or until the mixture is completely cold.
Note: If the mixture is cold, it becomes easier to shape the burgers. If the mixture is not thick enough, add a little more flaxseed or flakes. Shape small burgers with the help of your hands
Note: They should not be too big or too thick to be cooked inside. Bake at 180 C for 20 minutes or grill them in a frying pan greased with oil until they are golden on both sides. Serves with tahini sauce. Enjoy your food!
Original recipe and images by Moniq Sweettreats