Burger with greens, olives, and houmous filled celery
Anyone for Burgers? Vegan & Free-From
Firstly, please excuse the photos! These were so yummy they were munched before a good shot was taken! 😛 I almost made some more just so I could post a better photo but decided to make breadinstead! 😀
Anyway? How has your week been? In the UK it was Fathers Day at the weekend and what a scorcher it was! The temperatures reached 33 degrees (91f) and it was most definitely barbecue weather! Then I had a birthday 😀 and again it was a glorious day! 🙂 So we’ve had LOTS of watermelon to cool us down (as well as cake & ice-cream of course) and we’ve spent lots of time watering the garden and the allotment!
Summer=barbecues=burgers! 🙂 I love burgers! They’re relatively simple to make and you can then eat them hot or cold, in a bun, in pitta, with some veg, crumble them over a salad, stir through pasta, oh so many ways to eat them! 😀 My favourite burgers are still these nut cutlets (hubby just bought me some green bananas so I’m making these again soon) but anything that can go in a burger… goes in!
Taking these over to Deborah at the Plant Based Potluck Party… why not come and have a look around at all the delicious foods! 😀
1 tin black eye or cannellini beans drained and rinsed
1/2 cup sweetcorn
salt & pepper to taste
Prepare
Wash the quinoa well until the water runs clear. Put in a pan with the water and cook for 10-15 minutes (check your brand) until all the water has been absorbed.
Stir through the tomato puree, then add the oregano, onion, garlic and chili and mix well.
Mash the beans with a fork, then stir into the quinoa, add the sweetcorn and mix.
Taste test and season with salt and pepper.
Form into patties (about 4 or 5) and ensure they are held together sufficiently.
Either: lightly fry for a couple of minutes, then continue baking in the oven or lightly grease a baking tray and bake in the oven. Gas Mark 6 (400f / 200c) for 10-15 minutes until golden brown (gently turn over halfway). Alternatively cook them on the barbecue… or at least finish them off on there to get that all authentic barbecue taste!
Enjoy!
Serve & Store
Serve hot straight from the oven in your favourite bread.
Add to a pile of wilted greens.
Crumble over a salad (hot or cold).
Slather over your favourite sauce – I’m keeping with barbecue!
