Even if I’m vegetarian I sometimes feel like eating a good hamburger with fries. That’s why I decided to make it at home because finding a tasty vegetarian hamburger in Hungary is a big deal. Restaurants only think of the meat eathers. 🙁 I realized that vegetarians, particularly vegans, often have to find creative solutions to meal dilemmas.
Be creative in your kitchen!
I adapted the recipe from Sara, I only changed a few things.
Quinoa Falafel Hamburger
Ingredients (serves 8-10)
For the quinoa-bean falafel (18-20 pieces)
– 1/2 cup quinoa
– 240 g (1 can) kidney beans, drained and mashed with a fork
– 3 spring onion, chopped
– 2 cloves garlic, chopped
– 2 carrots, finely grated
– 1 bunch of parsley, chopped
– 2 tablespoons sesame seeds, roasted
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon cumin
– 2 teaspoons coriander seeds
– 6 tablespoons breadcrumbs + more
– 1 egg
– salt, pepper
– coconut or olive oil
For the sour cream tahini sauce
– 1 cup sour cream
– 2 teaspoon tahini
– 1 tablespoon freshly squeezed lemon juice
– salt, pepper
For the hamburger
– 8-10 hamburger buns
– salad leaves
– anything you would like 🙂
Cook the 1/2 cup quinoa in 1 cup salted water. Let it cool and set aside.
In a dry non-stick pan roast the sesame seeds for 5-6 minutes then set aside.
In a big bowl mix together quinoa, beans, spring onions, garlic, carrots, parsley, sesame seeds, cumin, coriander seeds, lemon juice, egg and breadcrumbs. Season generously with salt and pepper. With a wooden spoon mix everything together (if you find the mixture too soft and a bit more breadcrumbs). Allow to set in the fridge for at least an hour.
Scoop the mixture out in about 2 tablespoons size portions, roll and flatten into patties. Place them on a tray.
Heat 2-3 tablepsoons of olive oil in a non-stick pan over medium high heat. Roast (or sear) the patties for 3-4 minutes on each side.
In a small bowl mix together sour cream with tahini, lemon juice and season with salt and pepper.
Preheat the oven to 170C (338F). Cut the hamburger buns in half (horizontally) and on a baking tray toast them for 5 minutes.
Assemble the hamburger: spread each buns with the sour cream tahini sauce, then add fillings: salad leaves, quinoa falafels (sauce again on the top), sprouts and the top of the bun.
Serve with French fries and enjoy!