Veg Mex Burger
Preparation: 10 minutes
Cooking: 18-20 minutes
Ingredients for the burgers
-175g of pinto beans (Washed & drained)
-250g of cooked quinoa (I used mixed red & white)
-6 tablespoons of tomato paste/puree
-2 teaspoons of onion granules
-1 & 1/4 teaspoons of garlic granules
-1 teaspoon of chilli flakes
-1/2 teaspoon of salt
-40g of gluten-free breadcrumbs
Ingredients to garnish
-Whole green jalapenos
-Large tomato slices
-Red onion (Finley sliced)
Step 1- Pre-heat your oven to 180degrees c and line a baking tray with greaseproof paper.
Step 2- Place the pinto beans into a bowl and mash.
Step 3- Add in the cooked quinoa, tomato paste, onion granules, garlic granules, chilli flakes, salt and mix until fully combined.
Step 4- Form into patties and roll into the breadcrumbs to cover each pattie, then place them onto the lined tray.
Step 5- Pop the burgers into the oven for 18-20 minutes.
Turn them over half way to get an even golden colour.
Step 6- Once cooked and crispy, put the burgers together.
Step 7- Place lettuce leaves on the bun, add on the burger, then guacamole, jalapenos, tomato slices, onion, salsa and finish with the bun.
Best enjoyed fresh, immediately.
Recipe by Holly-Jade