Burger, short for Hamburger, most probably originated from Hamburg, Germany. History says there is no definite history established as to ingredients or recipes. There are beef steaks eaten in between bread slices, ground meat patty made of mixed meats – beef, pork, lamb, fried or grilled, eaten in a bun. Now there are chicken burgers and fish burgers. What seems to be the universal characteristic is the juicy and flavorful patty, fried, broiled or grilled on top of or in between bread and topped with fresh veggies like tomatoes and crunchy leaves, dressed with a creamy sauce such as mayonnaise.
So who says a burger can’t be vegan?
I don’t. That’s why White Quinoa and Four Bean Burgers on Pita Bread, should be good competition for all the other burgers commercially popularized by different brands. What do you think?
Beans just like meats are a good source of the protein needed by the body. Pita bread, is bread, just like the bread or buns on which commercial burgers are sold. As a matter of fact, the pita bread in this recipe is whole wheat, meaning more fiber. Flat bread made of whole wheat is healthier than “normal” bread made of all-purpose flour.
Also read: Indian Curry Veggie Burger
Quinoa, out star-featured ingredient is one of the most protein-rich foods and contains almost twice as much fiber as most other grains. Quinoa is a pseudo-cereal because it is not a grass that produces grains. However it is grown like grain with seeds harvested like grain. Do you know that quinoa has been eaten for the past 6000 years?
As binding ingredient to make it easier to shape patties, we use flax egg. If this is not available in your area, one flax egg is made of 1 tablespoon ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
Equipment you will need:
- Kettle boiled
- Medium pan with lid, high heat
- Griddle pan, high heat
- Food processor or blender
- 1/2 cup white quinoa, rinsed well in a fine mesh sieve
- 1 cup vegetable stock
- 4 slices whole wheat pita bread
- 2 wholemeal bread slices
- 400 gm can chickpeas, drained and rinsed well
- 1 flax egg
- 1/4 cup coriander leaves
- 1 tsp ground cumin
- 1 small green chilli, chopped
- 1/4 red capsicum, chopped
- Sea salt
- Black pepper
- Olive oil, for brushing
- Mixed greens, tomato slices and avocado for serving
- 1/3 cup raw cashews soaked
- Juice of one lime
- 1/8 cup coriander leaves
- Sea salt
- Black pepper
- Pulse all ingredients in a blender until smooth.
- Combine the quinoa and vegetable stock in a small covered saucepan and bring to a boil. Reduce to simmer for 15 minutes. Set aside and cool slightly.
- In a food processor, add the whole wheat bread slices. Pulse until you get fine breadcrumbs.
- Add the chickpeas, quinoa, flax egg, coriander, cumin, green chilli, sea salt and pepper. Process in short bursts until finely chopped.
- Divide the mixture into 4 large patties or 8 smaller ones.
- Brush each pattie with some olive oil and cook in a non-stick frying pan over medium-high heat until golden, about 4 minutes each side.
Serve over flatbread with mixed greens, tomato, avocado and Coriander Lime Vegannaise.
So go ahead and have a burger for your next meal. Or if you can’t wait for mealtime, then make yourself a truly healthy White Quinoa and Four Bean Burgers on Pita Bread snack.