Bloody Mary Quinoa Veggie Burgers
My Bloody Mary quinoa veggie burgers are vegan, gluten-free, nut-free, full of zesty and savoury flavour and come together in 1 hour, all on the stovetop.
Ingredients
Instructions
Place the quinoa in a small saucepan. Cover the quinoa with ⅔ cup filtered water. Turn the heat onto medium high and bring quinoa to a boil. Simmer until all water has been absorbed, about 15 minutes. Set aside.
While quinoa is cooking, in a large bowl, mash the chickpeas with a potato masher or fork. There should still be some slightly larger pieces of chickpea. Set aside.
Grind the sunflower seeds in a food processor or the dry container of a Vitamix (or similar). It should look like almond meal with a few whole seeds remaining. Transfer ground sunflower seeds to the bowl with the chickpeas. Add the cooked quinoa to the bowl as well.
Rinse out the saucepan, and return it to the heat. Add the olive oil to the pan and let it heat up. Add the shallots to the pan and saute until slightly soft, about 3 minutes. Add the garlic and chili powder to the pan. Stir and cook until garlic is fragrant, about 30 seconds. Remove the shallot mixture from the heat and add it to the bowl with the chickpeas and quinoa.
To the chickpea mixture, add the sun dried tomatoes, tomato paste, Worcestershire sauce, grated beetroot, lemon zest, hot sauce, salt, and pepper. Stir mixture with a spatula thoroughly to combine, or use the back of the tines of a fork to “rake” the mixture together. Sprinkle the oat flour over to of the mixture. With your hands, bring the burger mixture together one more time.
Divide the burger mixture into either 4 or 6 patties, carefully but firmly patting them together with your hands. Set a piece of parchment paper on a baking sheet. Lay the formed burgers on the lined baking sheet as you finish them. Cover the burgers with plastic wrap and let them set up in the refrigerator for at least 30 minutes.
Make the slaw: In a medium bowl, combine the celery, kale, lemon juice, olive oil, horseradish, salt, and pepper. Cover and place in the refrigerator until ready to serve.
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Continue Reading at Thefirstmess →Chef's Notes
NotesabOnce I have the mixture all set in my bowl, I like to really rake over it with the backside of some fork tines to get everything “cut” together in a way. Using a food processor would expedite this process considerably.
I did a grill set-up to cook mine, but you could certainly pan-fry them as well (. I tried baking them and the results were not great. Better to pan fry in oil or “sear” on oiled foil on the grill to keep it together.
Also, the grated beet really is just for colour. You could totally skip it if beets aren’t your thing.
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Reviews from the Original Source
These are amazing! My whole family loved them including my picky 11 year old. I made these almost as stated with the exception of the sun-dried tomatoes. I realize the directions specifically stated not to use oil packed ones but this is all I had and I really wanted to make these burgers without going to the store. I washed the sun dried tomatoes then patted dry. My burgers were perfect. They didn’t fall apart when cooking and they tasted delicious! Thank you for never failing to elevate my dinners, I Cannot wait for your the next cookbook!
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