These burgers are easy to make, hold together well and taste super scrumptious. Even better when served with caramelised onion, tomato and chilli relish.
Cover the quinoa with water and bring to the boil. Simmer for a couple of minutes then drain and rinse. Cover with fresh water (about 200ml) and add the prunes. Cover the pan, bring to the boil and simmer for 15 minutes. Turn off the heat and leave to steam with the lid on for a further 5 minutes.
100 g red quinoa, 8 prunes
Meanwhile, fry the onions in 1 tbsp of olive oil over a lowish heat until starting to caramelise. Add the remaining olive oil, mushrooms and garlic and fry for a further 5 minutes or until the mushrooms look cooked. Stir occasionally.
Drain and rinse the chickpeas in a sieve or colander.
1 tin black chickpeas
Blitz all of the ingredients, except for ¼ of the chickpeas and ¼ of the quinoa in a blender or food processor until roughly mashed. I used my power blender.
50 g rolled oats (porridge oats), 1 tsp oregano, 2 tsp smoked paprika, ½ tsp sea salt, freshly ground black pepper, 1 tbsp tamari (affiliate link)
Stir together with the remaining chickpeas and quinoa and form into 6 large burgers using damp hands.
Place on a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes. Alternatively, fry in a little olive oil for five minutes, turning them over and frying on the other side for another 5 minutes.
Notes
Serve in whatever way pleases you most. But they're particularly good in a wholemeal burger bun with salad, avocado and caramelised onion, tomato & chilli relish.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.