The #midweekmeal veggie burger recipe you’ve been after! Taken from The Part-Time Vegetarian by Nicola Graimes, this plant-based burger takes less than 45 minutes to prep and cook, it’s full of flavour and a firm family favourite. Read on for the full recipe!
Taken from The Part-Time Vegetarian by Nicola Graimes
Preparation time: 15 minutes
Cooking time: 30 minutes
90g/31⁄4oz/generous 1⁄2 cup red quinoa
400g/14oz can borlotti beans, drained
2 spring onions/scallions, finely chopped
5 sun-dried tomatoes, finely chopped
1⁄2 red pepper, deseeded and diced
1 tsp hot smoked paprika
1 tbsp soy sauce
2 tsp dried oregano flour, for dusting
sunflower oil, for frying
sea salt and freshly ground black pepper
rocket/arugula, watercress and spinach
salad, to serve
3 tbsp sweet chilli sauce
3 tbsp mayonnaise
4 ciabatta rolls or sesame seed buns,
split in half and lightly toasted
3 tomatoes, sliced into rounds
2 handfuls of salad leaves
1 avocado, peeled, pitted and diced
1 Put the quinoa in a saucepan, cover with water and bring to the boil over a high heat. Turn the heat down and simmer for 20 minutes, covered, until very tender (it should be softer in texture than normal), then drain.
2 Meanwhile, mix together the sweet chilli sauce and mayonnaise.
3 Tip the cooked quinoa into a food processor with the borlotti beans and process to a coarse paste, leaving some of the beans almost whole. Spoon the mixture into a bowl and stir in the spring onions/scallions, sun-dried tomatoes, red pepper, smoked paprika, soy sauce and oregano. Season with salt and pepper to taste.
4 Quarter the mixture and shape each portion into a large burger with floured hands, then lightly dust each burger in flour. Heat enough oil to coat the base of a large non-stick frying pan over a medium heat and fry the burgers for 6–8 minutes, turning once, until golden and crisp. (Alternatively, brush with oil and cook on a baking sheet in the oven preheated to 190°C/375°F/Gas 5 for 25 minutes, turning once, until golden and crisp.)
5 To serve, spread each half of the toasted ciabatta rolls with the sweet chilli mayonnaise. Top one half of each roll with the tomato, salad leaves, burger and avocado and then the ciabatta lid. Serve with salad.
Happy cooking! Don’t forget to tag @NourishBooks when you post your creations online.