Quinoa, Hemp, Veggie Burger

I love veggie burgers. This recipe can also be put in a loaf tin and baked. These started out as a way to use up leftover rice or quinoa & other veg in the fridge. They have now become a delicious treat when I crave a burger. Feel free to add other veg, more mushrooms is particularly good, as is sweet corn or a few slightly mashed beans or chickpeas.

Ingredients:
2 -3 cups mixed cooked brown rice, wild rice, red & blacked quinoa
1/4 cup shelled hemp seeds
1/2 cup cashew pieces
1 tsp sesame seeds
1 medium size onion chopped finely
3-4 mushrooms chopped finely
1 small carrot grated
1 medium to large stem & leaf curly Kale chopped finely
3-4 cloves of garlic crushed
2 tablespoons almond meal or flour
1 tablespoon golden flax seeds
1 tablespoon flax meal/ ground flax seeds
2-3 tablespoons dried herbs - whatever your favourites are. I like parsley, oregano and basil
2-3 tablespoons unsweetened apple sauce
1 vegetarian stock cube
1tablespoon miso
1/4 cup boiling water.
1/4 tsp sesame oil
1 tablespoon olive oil
1 heaped tsp quinoa flour or other gluten free flour.
Cayenne - anything from a pinch to 1/4 tsp depending on how spicy you like it.

Sea salt & fresh ground pepper


Method
Heat a dry frying pan and add a few grinds of sea salt, when hot add cashew pieces, hemp seeds and sesame seeds. Toast stirring for 2-3 minutes till lightly coloured. Tip into large mixing bowl. Add rice & quinoa mix & set aside.
put olive oil into the frying pan and add onion, mushrooms, carrot, kale and garlic. Stir-fry until softened and onions are slightly browned. Tip into bowl with rice mixture. Add almond flour, flax seeds, flax meal and hebs. Stir well to mix all ingredients together.
Pour boiling water into small jug add the broken up stock cube and miso stir to dissolve. Add sesame oil and apple sauce. Mix together & then sir into the rice mixture. The mixture should be moist but not sloppy. If it is too dry add more apple sauce. Stir in  a little salt and a few grindings of pepper, cayenne. Taste & adjust seasonings. Stir in quinoa and then set aside to rest for at least 10 minutes.

After 10 mins the mix should hold together well when a spoonful is shaped into a patty in the hands. When making pan fried burgers  if it is too wet or crumbly add another tsp. or two of flour, mix & set aside for 5 minutes. Do not do this if cooking patties in oven as flour cooks slower and patties can be gooey.

Shape into patties. Either fry in a lightly oiled pan for 5-7 mins each side or place on a slightly oiled baking sheet & cook in the oven 400 degrees for about 15 -20 mins. The patties should be crisp and browned on the outside and moist in the centre. The texture varies between firm and slightly crumbly depending on amounts used. Either way delicious.
Makes about 12 to 16 burgers depending on size.

I love them served with a vegan mayonaise, salsa, cherry tomatoes and oven sweet potato fries. This was my supper tonight; yummy :)

This mix can also be placed in a loaf tin which has been lightly oiled. Sprinkle top with sesame seeds and cook in oven 375 degrees for 50 minutes to 1 hour. Test with a knife & if it is still too wet  cook for additional time till the texture is moist but firm.

Enjoy,
Debbie