Leisurely run, lazy delicious breakfast, taking time over coffee, reading, movies, cooking, walking, a sneaky massage, eating and just general relaxation………yep, my perfect weekend. The simple things are the best, like peace, quiet and down time. This includes taking time over lunch with a pinto quinoa burger, cos let’s face it this isn’t gonna happen for a mid-week day time meal and right now there’s no chance of grabbing one of these bad boys in my local fast food joint. Not yet.
Weekend lunches are always infinitely better, much longer, more social and just generally extra yummy. Come on, who has the time to make a burger like this for a weekday lunch? There’s an idea – let’s make triple next time, freeze them and hey presto- a delicious dirty mid week lunch. Yes thank you.
This is one big dirty, eye-crossing burger and believe it or not, it’s OK to pick up and eat, really. The addition of cashew cream and chipotle sauce takes this stack of deliciousness to a whole new level. Delicious and finger lickin’ messy. I told you it’s dirty. But I like dirty.
D’ya know what else is great? Plant based burgers like this pinto quinoa gem are never bad for you, always packed full of goodness and dripping with health. There’s no way you can make a plant powered burger unhealthy, it really is very hard to do. This pinto and quinoa burger is high in protein and fibre rich, it contains zero saturated fats, no sugar whatsoever, is low in sodium, great for blood sugar regulation and immensely satisfying. Feel good food is what this is.
I’ve long been a veggie burger obsessive and am always looking for new ways to jazz them up but sometimes you just wanna plain, straight up, no frills ‘go to’ burger and this one ticks my boxes. A crunchy outside texture, creamy and mushy inside and an unbeatable mexican smokey flavour. Definitely one of my favourites so far. Luckily, there’s no such thing as too many burgers so I’ll keep going with the veggie burger trials cos a decent burger is hard to beat.
I reckon these are at their best with some lovely salad, a sauce or dressing that makes you smile and a delicious gluten free bun like these quinoa rolls from Waitrose.
Oh, don’t eat this in front of somebody you are trying to impress….just take my word for it. You’re welcome.
Pinto quinoa burger
1 can pinto beans, drained (1 can=240 grams)
1 flax egg (1 tablespoon flax + 3 of water)
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cayenne
small handful coriander, chopped finely
1/2 cup cooked quinoa
2 tablespoons oat flour (sub with any flour)
salt + pepper to taste
2 burger buns + tomatoes, lettuce, onion, cashew cream, chipotle sauce or whatever your heart desires
1. Pre-heat oven to 200ºC. Add beans to a bowl + mash with a fork so that some beans are still visible. You can use a food processor also but I find crushing with a fork allows greater control over texture. Once mashed down, add the remaining burger ingredients + combine fully to form a large burger dough.
2. Divide the mixture into 4 + form into burger patties. Place on a greased baking tray + bake for 30 minutes.
3. Slice buns, add burgers + dress to the nines with salad, pickles + cheese.