If you have a bunch of left over or aging vegetables in the frig, this is a great way to use them all up. Gluten-free, full of vegetables, and some added protein with quinoa turn these burgers into a healthy and fulfilling meal.
Veggie burgers are not easy to make perfect. They usually fall apart easily, and are sometimes hard to cook (or eat) because of this. So, keep that in mind. But that is why you need to make a paste of flour and water in order to bind the materials better. Make sure your batter can be formed into patties, and not fall apart in your hands. If so, make and add more flour and water paste to help.
- 4 cups of finely chopped vegetables (I used: broccoli, bell pepper, onion, carrot, mushroom, zucchini)
- 2 cups cooked red quinoa
- 1 can cannelloni beans
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 1/2 tsp cumin
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper or paprika
- 1/2 cup garbanzo bean flour
- 3 tbsp water
- 4 tbsp coconut oil
- Cook quinoa according to directions, set aside and let cool.
- In a food processor, chop all desired vegetables. Transfer to a large mixing bowl.
- Add all seasonings, quinoa and beans. Toss to combine.
- In a small bowl, mix together the flour and water, to make a sort of paste. Add more water if needed.
- Add to vegetables and stir to combine thoroughly.
- Using a frying pan, heat 2 tablespoons of coconut oil over medium heat.
- Form patties of vegetable mixture, add to frying pan, and cook for about 4 minutes per side, until golden brown. Using a spatula, gently and quickly flip, and cook another 4 minutes until done.
- Remove, set aside, and repeat until veggie mixture is used.
- Serve on a bun, or without, and maybe add a sauce of choice.