Gluten Free Vegan Burger Recipe

We have done these with black beans, white beans, and garbanzo beans. Try them with your favourite and add whatever other veggie you like to make them your own. This calls for “Steak Seasoning”, but use any combination you like. They freeze great uncooked too. Throw a couple in the freezer for a quick nutritious meal any time.

Makes 8 burgers

½ cup/85g quinoa

1 small onion, finely chopped

6 oil-packed sun-dried tomatoes, drained and finely chopped

15 ounce/425g can White beans (cannellini), rinsed and drained, divided

1/2 cup corn/72g

2 cloves garlic, minced

2 teaspoons/10ml steak seasoning

1 tablespoon/15ml flax seed mixed with 3 tablespoons/45ml water

8 hamburger buns

Mix flax and water, stir and let sit for 5 minutes (this is your egg substitute)

Stir together quinoa and 1½ cups/375ml water in small saucepan, and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.

Place sun dried tomatoes, onion and garlic in medium nonstick skillet, and cook over medium heat until onion has softened. Transfer tomato/onion mixture to food processor, add ¾ cup quinoa/139g, 3/4 cup/319g beans and flax. Process until smooth. Transfer to bowl, and stir in remaining quinoa, beans and corn. Taste for Seasoning.

Preheat oven to 400F/200C/Gas Mark 6

Line baking sheet with foil and parchment paper. Shape bean mixture into 8 patties and place on prepared baking sheet. Bake 25-30 minutes, or until patties are crisp on top.

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