Eosinophilic Esophagitis Friendly Vegan Quinoa Burger
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Learn more →Ingredients
4 servings
For the patties
- ¾ cup dry quinoa, rinsed
- 1 ½ cups water
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp olive oil, divided
- ½ cup red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp oat flour
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
Combine the rinsed quinoa and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Spread the cooked quinoa on a baking sheet and let it cool and dry for at least 20 minutes — drier quinoa makes firmer patties.
- 2
While the quinoa cools, heat 1 tbsp olive oil in a large skillet over medium heat. Add the red bell pepper and red onion and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly.
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