Ingredients
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For Jalapeno Cashew Cream
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6 tablespoons (100 g) Lemony Cashew Cream
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2 tablespoons (6 g) Chives
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1 Jalapeno Pepper
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Salt
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1 teaspoon Agave Syrup
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For Patties
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Slightly more than 2 ounces (60 g) uncooked Quinoa
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Vegetable Oil
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1 Onion
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2 cloves Garlic
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7 ounces (200 g) Mushrooms
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8 ounces (227 g) drained and rinsed canned White Beans
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2 tablespoons (8 g) nutritional Yeast
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1 teaspoon smoked Paprika
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¾ teaspoon ground Cumin
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2 tablespoons (30 ml) Olive Oil
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1 Hen Egg
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5½ ounces (150 g) grated raw Beetroot
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3 tablespoons (3 g) chopped fresh Cilantro
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1 Lime Zest
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2½ ounces (70 g) rolled Oats
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½ teaspoon Salt
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4 buns, halved and lightly toasted, or 4 Portobello Mushrooms
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For Toppings
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Baked Sweet Potato
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Sprouts
Directions
A burger never felt so nourishing before! This veggie burger uses Latin American superfoods such as protein-rich quinoa, super-nutritious chia seeds, and liver-cleansing beets. Quinoa adds a wonderful and delicate texture, while the raw grated beet gives a deep juicy flavor. I soak the chia seeds to make a vegan egg substitute, which adds binding power to the patties. To make things even more exciting, serve with chipotle mayo for an invigorating, fresh taste. This burger has a “rare” bite. It’s soft and fragile, so handle with care in the pan.
Steps
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1
Done
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To make the Jalapeño Cashew CreamIn a small bowl, mix the Lemony Cashew Cream, chives, and jalapeño until smooth. Add salt to taste, and stir in the agave. Refrigerate until serving. |
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2
Done
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To make the pattiesPreheat the oven to 210°F (100°C). Place the quinoa in a saucepan filled with water and boil over high heat for 15 minutes. Drain in a fine-mesh sieve and set aside without covering to dry out any excess moisture. Fluff the quinoa with a fork. |
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3
Done
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Place a skillet over medium-high heat and add a drizzle of vegetable oil. Add the onion, garlic, and mushrooms. Fry for 6 to 7 minutes, stirring, or until the mushrooms are golden and shriveled. |
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4
Done
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Stir in the white beans, nutritional yeast, paprika, and cumin. Fry for 2 to 3 minutes, stirring, or until any excess liquid from the beans evaporates. Transfer to a large bowl. |
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5
Done
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Add the olive oil, chia egg, cooked quinoa, beets, cilantro, lime zest, oats, and salt. Combine the ingredients and refrigerate the mixture for 30 minutes or longer, or up to 24 hours covered. |
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6
Done
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Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-low heat and add a drizzle of vegetable oil or ghee. Fry the patties for 5 minutes per side. |
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7
Done
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Assemble the burgers on the buns and dig in. |
