southwestern quinoa n’ kale burger
Veggie burgers are mysterious creatures aren’t they? Somehow a patty of varying complexity, taste, ingredients, and cooking methods– all lumped into one general term ‘BURGER OF THE VEGETABLE VARIETY’.
Ordering them at a restaurant, which I often do when eating out with carnivorous friends and family (99.9%) is always a gamble. To be fair, veggie burgers at restaurants are often the only reason I don’t have bring my own peanutbutter vega bar when out with friends, excusing myself to go to the bathroom ‘nothing for me thanks, i’m fine with my pint of stella’
They also make it less cumbersome to go on awkward first dates without stamping ‘i’m vegan and either take me to ‘raw aura fusion eatery or gtfo” on our foreheads. Just order the burg and you look tots normal and low maintenance. (which I am neither of the sort)
LUCKY FOR US chefs in a wide array of establishments feel inclined to hook up us poor starving vegans with something between two buns. At times, Yes- Topped with generous amounts of feta and the ever-tempting AIOLI, deep fried and served aside a House salad with bacon (yes this happened to me and my mom benefited wildly from the extra bacon).
The last veggie burger I had out was dining at Earls, where we stumbled in at 11am post a rambunctious night of wine, aggressive dancing, and absurdity. This burger was heaven for my tired soul- Suspiciously crispy on the outside, flaky and flavourful on the inside…pleasingly greasy and utterly unhealthful.
I devoured it, and I will be back again for that same burger under those same circumstances next month.
THIS kale and quinoa burger is nothing of the sort. It’s flavours are smoky southwestern but not so overpowering that it wouldn’t benefit from a spicy homemade ketchup. It’s texture is that of bouncy quinoa with soft tender chickpeas. They work well as small burger pattys, eaten ontop of a salad for protein or dipped in your favourite sauces. They are addictive but satisfying at the same time. If I had veganaise I would be smothering that shit all over them. But instead I used avocado and sriracha.
Make this recipe for dinner and then bring the leftovers for lunch the next day. They are very customizable and the seasonings can be adjusted to taste.
I might next time add some jalapeños or diced green onions for crunch.
southwestern kale & quinoa burger recipe (makes 7-6 burger patties)
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 cup kale/spinach. roughly chopped
- 1/4 cup sunflower seeds (preferably soaked for 30 mins)
- 1/4 cup chickpeas
- 1/2 cup quinoa, uncooked
- 1 tablespoon Dijon
- 1 tablespoon lime juice
- 3/4 tsp chilli powder
- 3/4 tsp cumin
- dash cayenne
- salt and pepper
- dash hot sauce
- 1 flax/chia/chicken egg
- Cook your quinoa according to package directions.
- While quinoa is cooking; sautee garlic and onion in coconut oil until almost translucent. Toss in chopped kale and allow to wilt for about 2-3 minutes. Set aside.
- In food processor, combine sautéed veggies with chicpeas, black bean, cooked quinoa and nuts. Blend until nicely combined and all major chunks are broken down.
- Stir in seasoning: Dijon, chilli powder, cumin, salt and pepper, lemon juice and hot sauce. Blend for a couple more seconds and taste. Should be tangy, and a little spicy. Add more seasoning if necessary.
- Stir in flax egg.
- Set mixture in fridge for 30 minutes to firm up.
- Scoop out mix and form burger patties to your size liking.
- Heat up oil on large frying pan. When pan is hot, place 3-4 small burger patties about 1 inch away from each other.
- Set temperature back to medium and allow 6-8 minutes per side for proper cooking. Patties should be golden brown on both sides
- Allow to cool to firm up, store in an airtight container for 1-3 days.