White bean and quinoa burgers (with sea asparagus)
White bean and quinoa burgers (with sea asparagus)
Yields 10 mini-burgers
Ingredients
1½ cups white beans – cooked[i]
1 cup quinoa – cooked[ii]
¼ cup flax – ground
¼ cup cashews – soaked
¼ cup plus 1 tablespoon water
⅓ cup onion diced
⅓ cup sea asparagus – chopped and stem removed [iii]
2 cloves garlic – minced
2 teaspoons za’atar
1 teaspoon Himalayan or sea salt
¼ teaspoon pepper
Steps
Soak cashews for at least one hour in enough water to cover. To speed up the process you can use hot water.
Combine beans and quinoa in a mixing bowl. Use a potato masher or your hands to break down the beans and mix with the quinoa. Add za'atar, salt and pepper - continue to mix until it is well incorporated.
Sauté garlic, onion and sea asparagus. Cook until the garlic and onions are translucent. I cooked them in a small amount of olive oil. If you want to make this dish oil-free, sauté with a small amount of water. Add the ingredients to the bean and quinoa mixture.
Pour the soaked and rinsed cashews into a high-speed blender with about half the water. Blend until smooth – add additional water as needed to make it into a runny paste. Pour over bean and quinoa mixture. Sprinkle the ground flax on top. Mix well.
Heat your non-stick pan to a medium-high temperature. Form patties. I like making mini-patties because I can use them in a burger, wrap or bowl. Do not overcrowd the pan while cooking. They are ready when both sides are golden brown.
They will last a few days in your fridge. They also freeze well.
[i] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer for about 30 minutes - until the beans are tender. I usually make a large batch and freeze in 1 or 2 cup serving sizes. You can also use salt-free canned beans for this recipe.
[ii] I usually cook extra quinoa so I have it on hand for other recipes. It freezes well or can be kept in the fridge for a few days.
[iii] Sea asparagus is optional. I live on Vancouver Island where it grows wild and is easy to harvest. It can also be bought at farmers markets. It tastes like the sea, has good crunch and packs a nutritional punch.
