- 1 tbsp. l flax
- 1 cup black bean puree
- 1 cup pumpkin puree
- 1/3 cup chopped onion
- 1/3 cup diced celery
- 2 cloves of garlic, chop
- 1 tbsp. l vegetable oil
- 3/4 teaspoon salt
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1.5 cups oatmeal
- 4 burger buns
- 4 slices of Monterey Jack cheese
- Romaine lettuce
- Fresh spinach
- sriracha sauce
Mix the flax with three tablespoons of water and refrigerate for half an hour.
Mix 1 tablespoon of oatmeal with 3 tablespoons of water and refrigerate.
Mix mashed black bean with pumpkin and set aside.
Fry onion, celery and garlic (add at the very end) in vegetable oil.
Season vegetables with Italian seasoning, salt, cayenne pepper, garlic powder and parsley, mix.
Mix vegetables with bean and pumpkin paste and oatmeal.
Remove the linseed mixture from the refrigerator and add to the vegetable mixture.
Mix well and form 4 burger patties.
Cover vegetable cutlets with foil or foil and leave for half an hour.
Heat a pan with vegetable oil.
Fry the patties on each side until golden brown.
Transfer vegetable burgers to buns, pour shriracha sauce, add lettuce, spinach and pepper, spread the cheese on top.
The recipe for vegetarian burgers that you can cook for lunch at home or to take with you on the go. An interesting combination can be obtained thanks to the growing popularity of quinoa and nutritious black beans.
- Servings Per Container: 6.
- Cooking time: 60 minutes.
You will need the ingredients:
- quinoa (cereal) - 1/2 cup,
- onion, chopped - 1 pc.,
- smoked dried tomatoes, chopped - 1/4 cup,
- a can of canned black beans (approximately 450 gr.) - 1 pc.,
- garlic - 2 cloves,
- seasoning for steak - to taste, about 2 tsp,
- whole grain buns or English muffins - 6 pcs.,
- BBQ sauce - 1/2 cup.
Note: a cup of 250 ml is indicated.
- Prepare quinoa according to package instructions. Fry the onions in a pan for about 3 minutes.
- Combine dried tomatoes, 3/4 cup black bean, garlic, steak seasoning and 1/2 cup water. Simmer for 9–10 minutes until most of the liquid has evaporated.
- Beat the mixture in a food processor by adding 1/2 part of quinoa until the mixture is smooth. Transfer to a bowl and mix with the remaining beans.
- Preheat the oven to 170 ° C, line the baking sheet with paper, divide the mass into 6 cutlets and put on parchment. Bake for 20 minutes on one side, turn over and leave for another 10.
Serve bun rolls with your favorite seasoning.
Posted by admin on Feb 09, 2016, section: Vegetarian dishes, views 1275