Veggie burgers baked in the oven saves time. It also saves on using extra oil for frying and they come out nice and crispy.
Any leftovers? Put them in your lunch box for the next day or serve them with roasted vegetables for dinner tomorrow. They can also be frozen and used at a later date.
8 burgers. Cooking time: 50 minutes, including 20 minutes relaxation whilst the burgers are in the oven.
|Nutritional value 1 burger: 98 kcal|
13 g (53 E %)
3 g (27 E %)
5 g (20 E %)
|+ One bread contains: 110 kcal|
21 g (71 E %)
2 g (15 E %)
4 g (14 E %)
- 100 ml / 3 1/2 oz uncooked quinoa (or 250 ml / 9 oz cooked)
- 1 onion
- 8 sun dried tomatoes in oil
- 400 g / 1 3/4 cup mixed beans (or black beans, kidney beans or any other beans)
- 2 cloves garlic
- 2 tbsp chopped chives
- 1 tsp paprika
- 1 tsp turmeric
- 0.5 tsp chilli powder
- 1 sprinkle of cayenne pepper
- Salt and pepper
- 8 hamburger buns
- Heat the oven to Heat the oven to 175 degrees Celsius / gas mark 3 / 350 degrees Fahrenheit. Boil 100 ml / 3 1/2 oz quinoa according to instructions.
- Finely chop 1 onion and 8 sun dried tomatoes. Fry until the onion is soft. You don’t need to add oil; the oil from the tomatoes should be plenty.
- Add 300 ml / 1 1/4 cup beans, crush 2 cloves garlic, 2 tbsp finely chopped chives, 1 tsp paprika powder, 1 tsp turmeric, 0.5 tsp chilli powder, 1 sprinkle of cayenne pepper, black pepper, salt and 100 ml / 3 1/2 oz water. Simmer for 5 minutes until the water has evaporated.
- Put the mixture in a food processor, or a bowl and use a hand held mixer. Mix until the mixture is a soft paste.
- Take a baking tray and a baking sheet and form the paste into 8 burgers on the baking sheet. Rinse your hands with a little water in between each will make it easier.
- Bake in the oven for 20 minutes. Make a cup tea and chill out. If you want you can flip them over half time, but it’s ok if you forget.
- Serve in a hamburger bun, with mustard and a couple of veggies and coleslaw on the side.