Ingredients (makes 4
patties)
·
1/2 cup
quinoa (I used tri-color)
·
1 cup water
·
1 teaspoon garlic powder
·
3
teaspoons thyme, divided (oregano would be good too)
·
1/2 – 1 teaspoon smoked paprika
·
1/2 teaspoon ground chipotle pepper, optional
·
1 can
(15 oz.) white beans (I used cannellini), drained and rinsed
·
1/2 cup
corn, fresh or frozen (about 1/2 fresh corn off the cob)
·
1/2 cup
red bell pepper, finely diced (about 1/2 bell pepper)
·
1/2 cup
shallot, finely diced (about 1 medium) or red onion
·
juice of one lemon
·
1/3 cup
oat flour, or flour of choice
·
mineral
salt & cracked pepper, to taste
·
coconut
or olive oil, to grease.
To Serve:
·
tomato, sliced
·
leafy greens
·
avocado, sliced or mashed
·
red onion, sliced
·
whole
grain or dijon mustard (hummus or vegan mayo is great too)
·
burger buns of choice
Start
by making your flax egg or ener-g egg replacer and set aside. If baking in the
oven, turn oven to 375 degrees F. (It’s helpful to read instructions first
before making the patties)
In
a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a
boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and
let set for 10 minutes.
While
quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice
your onion and red pepper fairly fine, they should be about the same size as
the corn kernels.
Next,
mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch
whole or somewhat whole.
Once
quinoa is ready, add the quinoa to the beans along with the shallots, red
pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle
powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well
again. Season to taste with salt, pepper and more of the other spices. We all
vary on how strong we like our spices…you can’t take out but you can always put
in.
Now
to divide and make your patties. I like to pat my mixture into the bowl a
little and divide it with a knife into 4 sections, making a plus sign if you
will. Take each section and pack it tightly into a ball in the palm of your
hands. It should be about the size of your hand. Flatten with your palms and
place on hard surface. Cup the edges with your palms and tighten them in a bit
and flatten the top to the desired size. Mine were about 1/2 inch thick by 3
1/2 – 4 inches.
Cook
one of two ways:
1. In the oven at 375 degrees on a greased or parchment
lined cookie sheet for 30 minutes, turning once after 15 minutes. I also added
a sprinkle of himalayan salt to the top before baking.
OR
2. In a large skillet, heat 1 tablespoon coconut oil or
olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on
each side.
I
cooked both ways and had no preference. They both held up well and cooked
great. (pic shows skillet cooked)
Serve
on bun or bed of leafy greens with choice of toppings!