Burger heaven…..

Now this is a tasty burger. The combination of the quinoa and black beans also give it a great texture which isn’t unlike the beef versions. The egg replacer also helps to keep the patty firm as many vegan/veggie burgers can be quite dry.

Quinoa Burgers

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Recipe by Iain Bozier Course: MainCuisine: US, UK, InternationalDifficulty: Easy


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The ubiquitous burger, here is a great version for all tastes. Serve with some sweet potato chips and a fresh salad or coleslaw.


  • 1 onion, finely chopped

  • 500 g organic mushrooms, finely chopped

  • 2 cloves garlic, finely chopped

  • 75 g quinoa

  • 400 g black beans, drained and rinsed

  • 60 g walnuts, ground or very finely chopped

  • 30 g dried porcini mushrooms, ground to a powder

  • 40 g cornflour

  • 2 tsp smoked paprika

  • 1 tsp dried thyme

  • 1 tsp dried sage

  • 1 tsp sea salt

  • 30 ml soy sauce

  • 2 tsp egg replacer whisked into 60 ml fresh cold water

  • 2 tbsp rapeseed oil

  • + rapeseed oil (for frying)

  • 8 burger buns – gluten free or regular


  • Preheat the oven to 140°C (275°F, gas mark 1). Cook the quinoa in a pan, with 250 ml of water for 20 minutes. Drain. Tip onto a baking tray, spread evenly and place in the preheated oven for ten minutes to remove excess moisture. Remove from the oven and set to one side.
  • Tip the drained black beans into a bowl and mash with a fork or potato masher. Pour two tablespoons of olive oil into a large pan and place over a medium heat. Once the oil is hot, add the onion and cook for 5 minutes, stirring regularly, until the onion is soft and translucent. Add the chopped mushroom, the powdered porcini and the garlic. Cook for 7-8 minutes, stirring regularly, until the mushrooms are tender. The mushrooms will release juices as they break down, so continue cooking and stirring until all the juices from the mushrooms have evaporated from the pan. Remove from the heat and add to the black beans. Add the cooked quinoa, cornflour, smoked paprika, thyme, sage, soy sauce, walnuts and sea salt and egg replacer. Stir to combine and then place the mixture in the fridge for 30 minutes to firm up.
  • Divide the mixture into eight equal portions, each around 120 grams in weight. Take each portion and shape into a burger.
  • Wipe the pan clean and add about three tablespoons of the olive oil. Place back over a medium heat. When the oil is hot, add the burgers to the pan (you will probably need to cook them in two batches). Cook for 5 minutes per side, or until brown and crispy. Rest the cooked burger on kitchen paper briefly to remove excess oil.
  • To serve, cut the burger buns in half. Brush the cut side of the burgers with a little olive oil and grill lightly until starting to brown. Spread a teaspoonful of mayonnaise or aioli over the bottom halves of each burger bun. Place some lettuce and a slice of tomato on top, followed by a burger, slices of gherkin and another teaspoon of mayonnaise or aioli. Place the top half of the burger bun over the filling. Serve immediately, accompanied by a simple salad or coleslaw and sweet potato chips or fries.


  • Use fresh herbs if you have them.
  • Use a whole free range egg if not making a vegan version.

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