Servings: 4 people
For the burgers:
- 100g quinoa
- 60g dried red kidney beans or 200g cooked
- red kidney beans
- 50g breadcrumbs
- 1 grated carrot
- 2 cloves of garlic
- Cumin to taste
- Coriander to taste
- 1 tablespoon olive oil
- 1 onion
- 2 tbsp honey
- Pepper to taste
- 1 teaspoon salt
- 4 hamburger buns
- 60g mixed green leaves (lettuce, rocket)
How to prepare the burgers:
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Leave the dried red beans to soak the day before (12 to 24 hours).
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Cook the red beans in salted water in a saucepan. Drain the water and set aside.
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In another pan, cook the previously washed quinoa in boiling salted water. Drain and set aside.
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In a food processor, add the quinoa, red beans, grated carrot, breadcrumbs, coriander, chopped garlic cloves and cumin. Grind coarsely.
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Transfer to a bowl and mould the dough into burger shapes.
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In a frying pan, add the olive oil and grill the burgers on both sides.
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For the caramelised onion: Heat the olive oil in a frying pan over a medium-low heat and add the sliced onion. Keep the heat to a minimum and once the onion is translucent, add honey, season with pepper and salt and leave to caramelise.
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To assemble the burger: Cut the bun in half, add the quinoa, carrot and bean burger, the caramelised onion and the mixed green leaves. Close the burger with the other half of the bun and serve.
