Today we’re making delicious vegan burgers!
Simple, healthy, with a light crisp and gentle inside.
My burgers are full of vegetables, gluten-free, are wonderfully filling and have a very pleasant alluring aroma.
They are made from red quinoa.
It has a more nutty flavor than, for example, white groats, so it fits perfectly with mushrooms, creating a “meaty” flavor and a very satisfying combination with the rest of the ingredients.
Such a “meat” can serve as a separate dish, or as a component for a traditional hamburger.
It doesn’t fall apart, miraculously roasts if it’s not very thick, and combines well with many other dishes like salad or vegetable stews.
It is healthy and tasty.
Ready? Set? Let’s go cooking!
We will need: (8 medium patties)
1.5 cups (1 cup – 250 ml.) of boiled quinoa
1/4 cup buckwheat flour (can be substituted with oats)
1/4 red onion
2 tbsp. of flaxseed meal (optional)
1/2 tsp paprika
1/2 tsp. of cumin
Salt and pepper to taste
Odorless vegetable oil for frying
Grate the zucchini and carrots. This is done in order to create a more delicate texture in the patties.
The blender can grind vegetables, but it can’t peel them like we need.
Grind the onions and mushrooms in a blender.
Add the grated vegetables, quinoa and flaxseed to the blender. Mix in the buckwheat and spices.
Form the patties and fry them on high heat until a light crust is formed.
It’s ideal to serve these burgers hot.
Done! Add buns, greens, ketchup with mustard, pickled cucumber, and you’ve got a hamburger.
Tasty, or rather, very tasty! Bon appetit!