Spices and Seasons – Red Bean and Quinoa Burger

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IMG_0794All things weather this year seem to be prefaced by the statement, “It has been a long winter!” and indeed, this has been a long winter. Spring, all things considered has also been rather weird, however if Memorial Day is here and it heralds in summer and a slight change of pace, and of course the season of grilling.

Today’s post is about a veggie burger topped with Sweet Vidalia Onions. Golden lightly crisped Vidalia Onions are my all time favorite for any kind of topping and this simple and wholesome burger shows it off beautifully. This veggie burger is pan cooked, I usually keep it done ahead of time and then heat it over the grill when ready to serve to infuse a touch of smokiness. This is not really needed and you can cook and serve it up right as you make it on your favorite kind of roll and of course assortment of toppings.

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My son loves this with melted cheddar cheese and my husband likes it with Indian tamarind chutney with really is the Indian equivalent of barbeque sauce, we like it on almost anything. The good thing about this simple recipe

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Before I move onto the recipe, I did want to let everyone know that I will be at The Village Bookstore of Pleasantville, on Saturday the 31st between 11am to 1pm for a book signing event. I will be serving cookies and chatting about spices. Please do stop by, I would love to meet you.

Spices and Seasons – Red Bean and Quinoa Burger

Prep Time: 1 hour, 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

A high flavor veggie burger that is great tasting and good for you.

Ingredients

  • 3 tablespoons of oil, plus oil for shallow frying
  • 1 medium sized red onion, diced
  • 2 pods of garlic, minced
  • 2 jalapeno chilies, minced (these can be seeded if you wish)
  • 2 cups of cooked red kidney beans
  • 11/2 cups of cooked quinoa
  • Salt to taste
  • 1 tablespoon powdered cumin
  • 3 tablespoons chopped cilantro
  • 11/2 teaspoons minced thyme
  • 11/2 tablespoons flax meal
  • 1 egg beaten (note, if you wish to leave out the egg, you can increase the amount of flax meal in the recipe)
  • For the topping and assembly
  • 2 tablespoons oil
  • 1 large sweet Vidalia onion
  • Slices of tomato, lettuce and freshly grated cheese (adjusted to taste)

Instructions

  1. Method of Preparation
  2. Heat the two tablespoons of oil and add in the onion and cook for about 6 to 7 minutes until the onion softens and begins to turn golden at the edges. Add in the garlic and cook for another two minutes.
  3. Place this in a mixing bowl, add the jalapenos, red kidney beans and the quinoa and mash to a well mixed consistency. Add in salt, cumin, cilantro, thyme, flax meal and the egg and mix well.
  4. Shape into 4 inch patties about ½ thick and let this rest in the refrigerator for at least 30 minutes.
  5. In the meantime heat the oil and fry the sweet Vidalia onions for about 6 to 7 minutes, until they are golden and set aside.
  6. Heat the oil for shallow frying and fry the patties for about 4 minutes on each side. It is important to make sure that the oil is well heated and there is enough space to easily turn the patties.
  7. Remove and assemble with the other fixings and enjoy.

Notes

The prep time includes chilling and assembly.

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Red Bean and Quinoa Burger

Ingredients

3 tablespoons of oil, plus oil for shallow frying

1 medium sized red onion, diced

2 pods of garlic, minced

2 jalapeno chilies, minced (these can be seeded if you wish)

2 cups of cooked red kidney beans

11/2 cups of cooked quinoa

Salt to taste

1 tablespoon powdered cumin

3 tablespoons chopped cilantro

11/2 teaspoons minced thyme

11/2 tablespoons flax meal

1 egg beaten (note, if you wish to leave out the egg, you can increase the amount of flax meal in the recipe)

For the topping and assembly

2 tablespoons oil

1 large sweet Vidalia onion

Slices of tomato, lettuce and freshly grated cheese (adjusted to taste)

Method of Preparation

  1. Heat the two tablespoons of oil and add in the onion and cook for about 6 to 7 minutes until the onion softens and begins to turn golden at the edges. Add in the garlic and cook for another two minutes.
  2. Place this in a mixing bowl, add the jalapenos, red kidney beans and the quinoa and mash to a well mixed consistency. Add in salt, cumin, cilantro, thyme, flax meal and the egg and mix well.
  3. Shape into 4 inch patties about ½ thick and let this rest in the refrigerator for at least 30 minutes.
  4. In the meantime heat the oil and fry the sweet Vidalia onions for about 6 to 7 minutes, until they are golden and set aside.
  5. Heat the oil for shallow frying and fry the patties for about 4 minutes on each side.  It is important to make sure that the oil is well heated and there is enough space to easily turn the patties.
  6. Remove and assemble with the other fixings and enjoy.

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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