Quinoa veggie burger with black beans
1/2 cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup coriander, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour
1/2 cup plain fat-free Greek yoghurt
1 Tbsp honey
1 Tbsp Dijon mustard
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened about 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, coriander, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover with cling film and refrigerate for at least a few hours or overnight.
To make the yoghurt sauce.
Stir the yoghurt, honey and mustard together in a small bowl.
When ready to eat, preheat the oven to 200 degrees C or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy.
Carefully flip them over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties with the yoghurt sauce.
Keywords: Slimming World, veggie burgers, Vegetarian, low syn