• Simple Gluten-Free Veggie Burger Recipe | The Happy Pear

    4,756 views 1 month ago
    We have teamed up with The Happy Pear to bring you a mouthwatering gluten-free veggie burger.

    -200g quinoa
    -380ml water
    -zest of 1 Lemon
    -2 teaspoons sumac (paprika is also fine if you don't have sumac)
    -leaves from 7 sprigs of fresh thyme
    -1 red onion
    -1 medium butternut squash
    -1 x 400g tin of butter beans
    -1 teaspoon salt
    -3 teaspoons balsamic vinegar
    -2 tablespoons chopped fresh parsley
    -8 sun-dried tomatoes
    -1 tablespoon toasted sesame seeds
    -1 tablespoon lemon juice
    -1 small clove of garlic
    -2 tablespoons olive oil
    -1/2 teaspoon salt

    Preheat the oven to 200°C/400°F/gas mark 6.
    Put the quinoa, water, lemon zest, sumac and thyme into a medium pan. Bring to the boil, then reduce to a simmer and cook, covered, until all the water is absorbed. Set aside.
    Peel the red onion and slice into half-moons. Peel and halve the butternut squash, take the seeds out, and roughly chop the flesh. Drain the butter beans and rinse thoroughly.
    Put the sliced onions into a bowl and add 2 teaspoons of balsamic vinegar. Transfer them to one end of a lined baking tray, with the butternut squash at the other (or use 2 baking trays). Roast in the oven for 30 minutes. Leave the oven on, as you will need it later.
    Put half the quinoa mixture into a large bowl and add half the butter beans, the roasted red onions and the parsley. Mix well together. Put the other half of the quinoa and butter beans into a food processor and add the sun-dried tomatoes, roasted squash, sesame seeds, lemon juice, peeled garlic, olive oil, salt and the remaining teaspoon of balsamic vinegar. Blend until smooth. (If you don't have a food processor, simply chop the sun-dried tomatoes and garlic and use a potato masher to mash it all together.
    Add the blended mixture to the bowl of quinoa and mix well. Shape into burger­ shaped patties, using your hands. At this stage the mixture should feel wet, but it will solidify once baked. Put the burgers on a baking tray lined with baking parchment and roast in the oven for 35 minutes.
    Serve topped with slices of ripe avocado, and with hummus or harissa alongside.


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