Serves: 4 to 6
Ingredients
For the burgers
- 200g canned black beans
- 125g quinoa
- 1tbsp olive oil
- 1 small onion, finely chopped
- 1 small carrot, grated
- 2tsp ground cumin
- 40g breadcrumbs
- 2tbsp chopped fresh parsley
- 3tbsp tomato puree
- 1tbsp soy sauce
- 1tbsp nutritional yeast
- 2tbsp peanut butter
- Sea salt and black pepper
- Cornmeal or oats, for coating
- Olive oil, for frying
- 1 just ripe mango, peeled and chopped
- 1 medium red pepper, seeded and chopped
- 1 small red onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 2tbsp lime juice
- 1tbsp pineapple juice or orange juice
- Sea salt and black pepper
- chopped fresh coriander, to garnish
Instructions
- Combine all the ingredients for the salsa into a bowl. Give it a little mix and set aside.
- Put the quinoa in a saucepan of boiling water. Reduce the heat and simmer until soft, approximately 20 minutes.
- Drain and cool quinoa. Use a potato masher to break down the black beans together with the quinoa.
- Heat the oil in a frying pan, add the onion and cook over a medium-high heat for 5 to 7 minutes or until it is soft.
- Stir in the carrots and cumin and cook for 2 minutes. Remove from stove and let it cool for a few minutes.
- Combine the black bean quinoa mixture with the onions and carrots. Stir in the breadcrumbs, parsley, tomato paste, soy sauce, nutritional yeast and peanut butter.
- Knead the mixture with your hands until it sticks together. Form the mixture into 8 burger patties.
- Coat each burger patty in a little cornmeal or oats.
- Place the patties in the freezer for 10 minutes.
- To serve, heat 1 tablespoon olive oil in a frying pan and fry the burgers over a medium low heat until crisp and golden on each side, approximately 4 to 5 minutes.
- Serve on a soft bun with mango salsa.
- Enjoy!
