20 Minutes 4 Pieces
By Doreen Colondres
Full of protein and flavor, this quinoa and two bean burger will take you out of the routine. Vegetarian or not, it is a burger that you are going to love.
When I cook this recipe for my family and friends they always ask for the recipe. The burger can be served in substitution of meat, in small patties as appetizer or as a side dish; I have eaten it with bread or lettuce leaf, as a side dish with beef or pork stew or grilled fish, shrimp or chicken. Once you try it, you will agree with me. I love mine with hogao or pico de gallo with lots of lemon juice on top.
What you need to have:
- 1/2 cup quinoa
- 1 cup chicken or vegetables stock (or water)
- 15 oz. cooked pinto beans
- 15 oz. cooked canary beans (peruvian bean, mayocoba)
- 1 garlic clove, minced
- 1/4 cup of chopped cilantro
- 1 serrano chile, finely chopped with no seeds, no veins (optional)
- 2 tbsp. of olive oil
- Salt & pepper to taste
What you need to do:
- Put the quinoa in a strainer and clean it under running water for 30-60 seconds.
- Then in a small pot, add the stock and heat over medium high heat temperature.
- Add the quinoa, stir, and bring to a boil. Reduce temperature to low, cover and cook for 10-12 minutes or until cooked. Then set aside and strain any remaining liquid.
- In a deep bowl, mash the pinto and canary beans and then add the garlic, cilantro, serrano, salt, pepper and, at the end, the quinoa.
- Once all the ingredients are well mixed and all the beans are mashed, form 4 patties and carefully set aside.
- In a pan on medium high heat, add the olive oil and cook each patty for 3-4 minutes on each side or until they turn golden brown and lightly crispy. Flip over each piece carefully, just 1 time, to keep a nice shape. Serve and enjoy!