Veronika’s aduki bean and quinoa burgers
“What’s for dinner, Mum?” my teenage daughter asked me when I picked her up from her after-school job.
I looked at her blankly. “You expected me to make dinner?” I replied when I was in my chauffeur hat.
It was a bit mean, I suppose, but I did smile pretty quickly to let her know I was joking. Of course there’d be dinner on the table when she got home!
When I relayed the story to her elder sister, the response was “We don’t expect you to make dinner, but we’re so grateful that you do!”
And dinner? I had made Aduki Bean and Quinoa Burgers.
I’d had the beans soaking in water overnight, and wasn’t sure what I’d do with them. Soup? Bake? Stew? And then my fridge reminded me I had a load of cooked quinoa which needed using up! Two birds. One stone.
Okay, so I had a lot of beans soaking, and a lot of quinoa to use up…
This recipe made about 30 good-sized burgers. My plan is to freeze a bunch of them (if the house mice don’t gobble them overnight!) Obviously if you don’t want to make this many, cut the recipe in half!
Scrummy. Satisfying. Filling.
Oh, and dairy free. Egg free. Gluten free.
A friend gifted me with some dulse flakes that I wanted to use in the recipe. Feel free to omit.
5 cups of cooked aduki beans
5 cups cooked quinoa (cold)
5 cloves garlic, chopped
2 small onions, chopped
3 carrots, chopped
3 sticks celery, chopped
1 red pepper, chopped
4 T brown rice miso
1 T dried mixed herbs
½ teaspoon turmeric
1 T dulse flakes (optional)
1 teaspoon smoked paprika
1 – 2 teaspoons Celtic sea salt
Generous grindings of course-ground black pepper
200 g tomato paste
Olive oil (optional)
A cup or so of brown rice flour for rolling
Sauté the onions, garlic, carrots, celery and pepper until soft. Add all the seasonings and mix well. Add a cup or so of water once the tomato paste is in. Mix well.
Mix everything together with the mashed beans and quinoa until the seasonings are well combined with the mixture.
Roll into burgers, and then coat with brown rice flour. Place on a baking sheet (drizzle with olive oil if you want crunchy burgers) and baked at 200C for 40 minutes. If using olive oil, turn the burgers over half way through cooking.
Serve with a green salad.
