kidney bean and quinoa burgers
why buy overpriced frozen veggie burgers at the store when you can make them at home on the cheap? all you need is some beans, grains, and a little corn starch to hold it together and you have quite the tasty vegan patty. you could even get creative by adding vegetables like sweet potatoes, corn, or zucchini.
this is a pretty simple recipe, i seasoned it mostly with cumin for a zesty flavor, but feel free to experiment with your own mélange – garlic, cayenne, dill, you name it!
kidney bean and quinoa patties
1/2 c dry kidney beans
1/2 c dry quinoa
1 tsp salt (divided)
1 tsp pepper
1 tsp basil
1 tsp oregano
2 tsp cumin
1/4 c corn starch
1 tbsp olive oil (plus some for frying)
soak the kidney beans a few hours ahead of time so they soften up and are easier to cook. i let mine soak for at least 6 hours so they began to sprout, which activates their enzymes and starts breaking down their complex carbohydrates to help you digest them better.
cook the beans with the quinoa in 2 cups of water covered on low heat for about 20-30 minutes until most of the water has cooked off and the beans and quinoa are tender.
let cool for at least 10 minutes.
in a medium sized bowl mash the beans with a potato masher or fork so there arn’t big chunks. mix in the spices, corn starch and oil.
in a medium-sized frying pan heat up some olive oil (i used 1 tablespoon per patty) over medium heat. fry the patties until they are brown on each side, which should take about 1-2 minutes.
you’ll notice the patties will turn a nice toasty brown, not unlike the color of an actual hamburger.
serve immediately or keep warm on a plate in the oven at 200F.
yields 6 patties
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs