Scoff | Blackbean & Quinoa Veggie Burger With Cashew Mayo | Eat Clean 2 @ScoffTV | Uploaded March 2015 | Updated October 2024, 1 hour ago.
Madeleine Shaw is back with her Eat Clean series. This week she shows you to make a delicious black bean and quinoa veggie burger with crunchy cashew mayo. Enjoy!
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INGREDIENTS:
2 tbsp Coconut Oil
1 Small Onion
2 Crushed Garlic Cloves
1 tbsp Fresh Grated Ginger
2 tsp Tamari
2 tbsp Tomato Concentrate
1 Grated Carrot
200 g Drained Cooked Black beans
1 Egg
150 g Cooked Quinoa
6-8 tbsp Buckwheat or Another Gluten Free Flour
Salt and Pepper
1 Cup Raw Cashews, Soaked for 4 Hours
2 tbsp Lemon Juice
2 1/2 tsp Dijon Mustard
4 tbsp Filtered Water
STEP 1: START THE BURGERS
To make the burgers heat the coconut oil, slice up the onion finely and sauté for 5 mins. Add the garlic, ginger, tomato and stir for 30 seconds. Add in the beans, stir for a minute then turn off the heat.
STEP 2: FOOD PROCESSOR
Transfer the mixture to a food processor, along with the grated carrot and 2 tsp of tamari, and blitz until the mixture has all combined.
STEP 3: FINISH MIXTURE
Place the processed bean mix, and the cooked quinoa in a bowl and mix together with your hands. Whisk the egg in a bowl and add to the mixture along with 6-8 tbsp of flour. Season with salt and pepper and mix until you have a firmish mixture.
STEP 4: MAKE PATTIES
Roll the mixture into equal sized burger patties and place in fridge to set for 20 mins.
STEP 5: MAKE MAYO
While the burgers are chilling you can make the mayo by placing 1 cup of cashew nuts, soaked for 4 hours, 2tbsp lemon juice, 2 ½ tsp Dijon mustard, 4 tbsp of filtered water and a pinch of salt into a blender and blitzing until smooth. Transfer to a bowl.
STEP 6: COOK BURGERS
Remove your burgers from the fridge. Heat a large frying pan over a medium to high heat and fry each burger for 5 mins on each side until cooked through.
STEP 7: FINISH AND SERVE
Serve the burgers in a lettuce wrap with a few spoonfuls of the cashew mayo.
Madeleine Shaw is back with her Eat Clean series. This week she shows you to make a delicious black bean and quinoa veggie burger with crunchy cashew mayo. Enjoy!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/blackbean-and-quinoa-veggie-burger-with-cashew-mayo
INGREDIENTS:
2 tbsp Coconut Oil
1 Small Onion
2 Crushed Garlic Cloves
1 tbsp Fresh Grated Ginger
2 tsp Tamari
2 tbsp Tomato Concentrate
1 Grated Carrot
200 g Drained Cooked Black beans
1 Egg
150 g Cooked Quinoa
6-8 tbsp Buckwheat or Another Gluten Free Flour
Salt and Pepper
1 Cup Raw Cashews, Soaked for 4 Hours
2 tbsp Lemon Juice
2 1/2 tsp Dijon Mustard
4 tbsp Filtered Water
STEP 1: START THE BURGERS
To make the burgers heat the coconut oil, slice up the onion finely and sauté for 5 mins. Add the garlic, ginger, tomato and stir for 30 seconds. Add in the beans, stir for a minute then turn off the heat.
STEP 2: FOOD PROCESSOR
Transfer the mixture to a food processor, along with the grated carrot and 2 tsp of tamari, and blitz until the mixture has all combined.
STEP 3: FINISH MIXTURE
Place the processed bean mix, and the cooked quinoa in a bowl and mix together with your hands. Whisk the egg in a bowl and add to the mixture along with 6-8 tbsp of flour. Season with salt and pepper and mix until you have a firmish mixture.
STEP 4: MAKE PATTIES
Roll the mixture into equal sized burger patties and place in fridge to set for 20 mins.
STEP 5: MAKE MAYO
While the burgers are chilling you can make the mayo by placing 1 cup of cashew nuts, soaked for 4 hours, 2tbsp lemon juice, 2 ½ tsp Dijon mustard, 4 tbsp of filtered water and a pinch of salt into a blender and blitzing until smooth. Transfer to a bowl.
STEP 6: COOK BURGERS
Remove your burgers from the fridge. Heat a large frying pan over a medium to high heat and fry each burger for 5 mins on each side until cooked through.
STEP 7: FINISH AND SERVE
Serve the burgers in a lettuce wrap with a few spoonfuls of the cashew mayo.
