Man, these were good. I changed Brian’s definition of a burger when I made these for us. I haven’t had a burger (a meat one) in years, but these are just as hearty, just as juicy, and just as satisfying as their (ahem, unhealthier) counterparts.
They’re super easy to make and even more versatile. I served them on a bed of kale with sliced tomatoes and some homemade spicy dressing. (I’ll post that recipe soon, but it’s a mixture of vegenaise, lemon juice and sriracha.) You could easily put them on a bun if you like, with ketchup and mustard as you would a burger of meat perhaps, or you could serve them atop any green.
The original recipe is from Gwyneth Paltrow’s Goop, of which I am a huge fan, but you’ll see I adapted it a bit.
- 1 can cannellini beans
- 1 cup cooked quinoa
- 1/4 cup breadcrumbs
- 2 shallots, diced
- 1 TBSP minced garlic
- handful of parsley, chopped
- olive oil
- salt and pepper
- juice of 1 lemon
- Place a large frying pan over medium high heat and drizzle with ~2 TBSP olive oil. Add shallots and cook for a minute. Add garlic and cook for another minute until the herbs are aromatic. Remove from heat and cool.
- Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley, lemon juice and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. Season with salt and pepper and add plenty of sriracha, too.
- Form the mixture into small patties, about the size of your palm and about an inch thick.
- Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil. Cook the patties in batches for about 3 minutes on each side until nice and golden brown.
A Recipe From Jamie Shupak | www.thetvdinner.com