Supreme Crispy Quinoa Vegetable Burgers

Ingredients

• ¼ cup (45 g) quinoa, rinsed and drained
• ½ cup (120 ml) low-sodium vegetable broth
• 1 cup (172 g) organic canned black beans, rinsed and drained
• 1 tablespoon finely chopped scallions
• ½ cup (45 g) peeled and finely chopped carrots
• ¼ cup (25 g) plain breadcrumbs
• 1 large clove garlic, minced
• kosher salt
• freshly ground black pepper
• 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons hot water)
• 2 tablespoons extra virgin olive oil
• 4 multigrain hamburger buns
• 1 ripe avocado, thinly sliced (optional)
• your favourite burger toppings for serving

Method

Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 10 minutes. Remove from the heat, set aside and let cool slightly.

Meanwhile, in a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, ½ teaspoon of salt, and ⅛ teaspoon of pepper and mix well. Add the cooked quinoa and the flax egg and combine. Using your hands, form the mixture into four individual patties and place on a platter.

Heat a large non-stick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce the heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes. Carefully flip and brown the other sides, about 5 minutes more.

Assemble the burgers and buns on a platter. Top with slices of avocado, if desired, and serve with your favourite toppings.