Bunless Veggie Burgers Print this recipe Details Serves: 2Number of ingredients: 15To prep: 10 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 990Calories: 237Protein: 10gFat: 12gSaturated Fat: 2gCarbohydrates: 19gCarbohydrates per 100g: 7gFiber: 10gSodium: 362mgPotassium: 784mg Ingredients 1 can of black beans, drained and rinsed ½ cup almond meal ½ cup cooked quinoa ½ small brown onion, finely chopped ¼ cup carrot, grated 2 cloves garlic, crushed 1 tablespoon tamari, salt reduced 1 tablespoons olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper, to taste *1 egg Salad 4 cups mixed salad leaves 2 medium tomatoes, sliced 1 avocado, mashed Method In a large bowl, roughly mash black beans with a fork or potato masher. You want to keep a bit of texture so beans will be only partially broken down. Add all other ingredients, expect egg. Stir to combine thoroughly. Add egg and mix again to combine. If too wet, add more almond meal. Using your hands, divide mixture into 4 balls. Shape them into 4 round patties. Heat a little olive oil in large frypan. Once hot, add the patties and cook the patties for approximately 5 minutes each side or until golden brown. Toss salad together. Serve burger patties with salad and smashed avocado. Burgers are also delicious with hummus, tzatziki, salsa or relish. * Egg substitute for vegans – 1 tablespoon ground flaxseed mixed with 2 tablespoons water (allow to thicken by leaving for 5 minutes)
