It’s simply not possible to ever have too many burger recipes!!!! This one resulted, as so many of my recipes do, from a fridge survey which located leftover cooked quinoa and pinto beans that needed to be used up. A short while later – voilà, burgers!
Ingredients:
1 onion, diced
1 clove garlic, minced
2 celery stalks, finely diced
3 cups kale, stripped off stems and finely chopped
1/2 cup cooked quinoa
2 cups cooked, drained pinto beans
1/2 tsp black pepper
1 tsp dried parsley
1 tsp Mrs Dash Garlic & Herb
1 tsp Mrs Dash Southwest Chipotle
1/4 cup chopped fresh coriander
Method:
Preheat oven to 180ºC. Line a baking sheet with non-stick baking paper.
Place a large, heavy-based frying pan over high heat, and when it reaches the ‘mercury ball stage’ (i.e. water flicked into the pan forms little balls that roll around the surface before evaporating), add the diced onion. Sauté vigorously for 3 minutes or until onion is lightly browned in spots. Add garlic and celery continue to sauté vigorously for 30 seconds. Add kale and sauté for another 30 seconds.
Reduce heat to medium, cover pan and cook for 5 minutes or until vegetables are softened. Allow to cool, then transfer to a food processor, add remaining ingredients and pulse until combined but not puréed.
Form handfuls of the mixture into balls, and flatten on prepared baking sheet. Bake for 20 minutes, then flip and bake for another 15 minutes.
