Makes 4 large burgers
Vegan, Gluten Free, Processed Rubbish Free, Summer approved!
2 Garlic Cloves
1 Red Chilli
1 tspn Smoked Paprika
1/2 tspn Ground Coriander
1/2 tspn Fennel Seeds
1 Can (230g) Drained Black Beans
6 tblspn Cooked Quinoa
1 – 1 and a 1/2 heaped tblspn Gluten Free Flour
Finely chop the onion, garlic and chilli and cook in a frying pan for 4 minutes until the onion is soft and translucent then add your spices and cook for a further 2-3 minutes.
Put the onion and spice mixture in a blender with the black beans and a good pinch of salt and blend until you have a rough paste. This was the stage where I realised the mixture gets smooth very quickly so only blend for short intervals and keep checking. It should be smooth and wet but not runny.
Tip the blended mixture into a bowl and add the cooked quinoa and 1 tblspn flour and mix well. At this point do not panic and add loads more flour, I promise it will set beautifully in the pan.
Put the mixture in the fridge for an hour or so (or over night). When ready to cook heat a pan/ grill and scoop out 1/4 of the mixture and shape it into a ball then place it into the pan, press down with a spatula so it becomes a pattie/ burger shape. Cook on one side for 2-3 minutes then flip it over (I flipped it like a pancake).
You can use the flat edge of the spatula to reshape the edges if it goes a bit oblong! Cook for a further 2-3 minutes on the other side and serve hot. It will be done when the edges are crispy and dark and the middle is hot.
This burger is perfect served with a good BBQ sauce with loads of salad in a nice burger bun (Gluten free if you choose of course!)