I’ve had several attempts at making quinoa burgers and they mostly failed each time – usually because they just don’t hold together on cooking and I end up with a crumbly mess. A tasty crumbly mess but not very photogenic and not exactly a recipe I want to share! The answer came after watching this video and how they nearly all used some kind of bean in their mixture!
Now I LOVE beans and don’t need much of an excuse to use them and they definitely helped keep this burger mixture moist and soft yet enough of a bind that they held together REALLY well. And I don’t know why I didn’t think of it sooner when falafel burgers are an absolute staple in our house 🤦♀️
I’ve seen quite a few generic veggie burger recipes that tell you to use raw veg in the mixture before turning into burgers and cooking. In all honesty I find the crunch of a practically raw vegetable in the middle of a soft veggie burger not a nice texture so I always saute anything that can be before adding to the mixture.
The final and EXCEPTIONAL ingredient is the absolutely heavenly New Roots vegan Camembert cheese. I wish this stuff was more widely available as it’s the best vegan cheese I’ve tried so far (if you have any other, easier to get hold of recommendations though I’d love to know until I can get my paws on some more New Roots!) Honestly, it’s quite magical what they can do with cashew nuts!
I also tried baking the burgers as well as frying them. Baking did not work – they still looked anaemically pale and not very appetising! They only need a tiny drizzle of oil for frying for the perfect crispy jacket.
I was also recently sent some Ora Kitchen Towels – and they’re quite ingenious! Cut into circles and carefully folded into cones they’re perfect for holding a potentially messy burger while eating – mostly because I tend to overfill my burger buns and it’s some kind of challenge to gravity to keep it all contained while eating 😜
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Camembert and Quinoa Burgers
Yield 4 burgers
- 1 red onion - peeled and finely diced
- 1/2 red pepper - seeds removed and roughly diced
- 2 large cloves garlic - peeled and crushed
- drizzle of olive oil
- 2 cups cooked quinoa
- 1 cup ( 1 x 400g can) cannellini beans (though you can probably substitute with whatever beans you prefer or have - they just need to be cooked!)
- 1 tblsp tomato puree
- 1 tsp mustard (I've used dijon but you could use English, wholegrain etc)
- 2 tblsp Hodmedods Green Pea Flour
- 50g New Roots Vegan Camembert
- In a small frying pan over a medium heat, gently saute together the diced onion and pepper and the crushed garlic in a drizzle of olive oil for 5-10 minutes until softened
- Into a food processor, tip the quinoa, beans, tomato puree, mustard, pea flour and sauted veg
- Whizz until well chopped and blended together, scraping down the sides of the the bowl as necessary. You want it all quite well minced, not to the point of puree but no huge lumps either!
- Dice the Camembert into smallish pieces and stir through the blended mixture. At this point you can store the mixture in a lidded container in the fridge for a few days
- Divide equally into 4 and shape into burgers
- Sizzle in a little olive oil over a medium heat for 8-10 minutes each side till well golden and crispy
- Serve and enjoy! These are fabulous in a wholemeal bun spread with hummus and top the burgers with crisp green leaves and sliced tomato 😋
Here are some items I used in today’s post:
Products from Amazon.co.uk
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