Garlic Quinoa Veggie Burger Recipe

Make flax egg

In a small bowl whisk together the ground flaxseed and warm water. Let sit 5 minutes until thickened to a gel-like consistency.

Prepare vegetables

Finely chop the red bell pepper and onion and grate the carrot. Mince garlic and chop parsley so all are ready to incorporate.

Mash beans

Place the rinsed black beans in a medium bowl and use a fork or potato masher to roughly mash them, leaving some whole beans for texture (about 30–50% mashed).

Combine burger ingredients

Add the cooked cooled quinoa, lightly ground oats, grated carrot, chopped bell pepper, chopped onion, minced garlic (3 tbs), chopped parsley, cumin, smoked paprika, salt, pepper and the flax egg to the mashed beans. Stir until combined. Mixture should hold together when pressed; if too wet, add up to 2 tbs additional oats, if too dry add 1–2 tbs water or 1 tbs olive oil.

Chill mixture

Cover the bowl and refrigerate the mixture for 20–30 minutes to firm up—this helps with shaping and prevents falling apart during cooking.

Form patties

Divide the chilled mixture into 4 equal portions. With slightly damp hands, shape each portion into a 3/4–1 inch thick patty about the diameter of your buns (roughly 3.5–4 inches). Press a shallow indentation in the center of each patty to help cook evenly.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbs olive oil. When shimmering, add two patties without crowding. Cook 4–5 minutes per side pressing gently once after flipping, until a golden crust forms and the patties are heated through. Add the remaining 1 tbs olive oil and cook the last two patties. If the patties brown too quickly, reduce heat to medium-low and cover loosely for 1–2 minutes to finish cooking. Remove patties to a plate and keep warm.

While patties chill or cook, combine the Greek yogurt, 1 tsp minced garlic, lemon juice, chopped dill or parsley, 1/4 tsp salt and a pinch of black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

Lightly brush the cut sides of the buns with 1 tsp olive oil and toast them in a dry skillet over medium heat until golden (about 1–2 minutes) or place cut-side down on the skillet while patties are finishing.

Place a lettuce leaf on the bottom bun, add a warm quinoa veggie patty, top with a spoonful of garlic yogurt sauce, a tomato slice and a few red onion rings. Finish with the top bun.

Serve immediately with your choice of side (sweet potato fries, salad or roasted vegetables). Leftover patties keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven to restore crispness.