Veggie burgers are tricky things to get right. Too dry and they crumble apart when you try to turn them in the pan. Too wet and you end up with a sludgy mess on your plate. On a recent visit to New York i experienced the good and bad side of burgers. On the first night I thought it would be fun to try out a good old fashioned New York diner. The menu described my meal as a veggie burger. I have absolutely no idea what was in it but it tasted vile and looked like a giant shredded wheat. Possibly the worst meal I have ever eaten. Next day however we took refuge from the cold and rain in Whole Foods Market had the perfect beetburger.
The other thing that struck me is everywhere is selling dishes containing quinoa. If you haven’t tried it it’s a seed, high in protein and has a sort of nutty smell and taste to it. It comes in red, white or black though I used a bag of mised. There doesn’t seem to be a difference in taste, the colour just changes to look of your dish. Widely used in salads, quinoa also makes a great burger ingredient.
This is my adaptation of a random recipe I found on line but am unbale to find again. i served it with a simple broad bean and potato patty, a poached egg and a roasted tomato sauce. The burger would also work in well in your favourite type of bun with chili jam, mayo and lettuce.
1 cup quinoa
2 cups water
1x400g tin red kidney beans
1 teaspoon each of paprika powder, oregano and basil
½ teaspoon each of chili powder and salt
1 clove garlic – crushed
65g strong cheese (optional)
First cook the quinoa. Put the quinoa into a pan, add the water then bring to the boil and simmer for 20 minutes. Drain and leave to cool.
Drain and rinse the beans to remove the odd taste beans get when they are tinned and that horrid red sludge that sits at the bottom of the tin. Put them in a large bowl and mash with a potato masher of fork. You want something with both smooth and lumpy bits to rather than a smooth paste. Now add the garlic, the herbs, spices and salt and the grated cheese if using. Stir in the cooked quinoa and the egg, then slowly add the breadcrumbs. Panko work best here but normal bread crumbs made from stale bread work well if you can’t get Panko.
Keep adding a few breadcrumbs at a time, mixing well with a fork. You are trying to get a fairly stiffish mixture that can be squidged into burger like shapes. Once you have added enough brescrumbs, do just that. Take a handful and squidge it into a ball, then flatten the sides into a burger shape. You can get 6-10 burgers out of the mixture depending on how big or small you like them.
Take a large frying pan, heat a little olive oil then gently fry the burgers until golden and crispy on the outside, turning once. I think about 10-12 minutes each side seems about right.