Black Bean, Quinoa and Kale Burgers with Tahini Lemon Dressing

Black Bean, Quinoa and Kale Burgers with Tahini Lemon Dressing

Plant-based, high-protein, high-fibre patties designed to pair non-haem iron with vitamin C for better absorption. Easy to make ahead and freezer-friendly.

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Ingredients

400 grams black beans, drained and rinsed

1 cups cooked quinoa

2 cups kale, chopped

1 tablespoons olive oil, for the kale

1 tablespoons lemon juice, for the kale

1 tablespoons nutritional yeast

1 teaspoons ground cumin

1 teaspoons ground coriander

2 teaspoons Mexican seasoning

salt and pepper

2 tablespoons olive oil, for cooking

2 tablespoons thick tahini, for the dressing

1 tablespoons lemon juice, for the dressing

1 garlic clove, for the dressing

salt for the dressing

2 tablespoons water, to thin the dressing

Method

Prep the kale: Massage the 2 cups kale, chopped with the 1 tablespoons olive oil, for the kale and 1 tablespoons lemon juice, for the kale until softened and slightly darkened. This tenderises it and cuts the raw bitterness before it goes into the food processor.

Blitz the patty mix: Add all the ingredients to a food processor and Pulse until combined but still with some texture, you don't want a smooth paste.

Shape the patties: Divide the mixture into 6-8 even patties, pressing firmly so they hold together.

Cook: Heat the 2 tablespoons olive oil, for cooking in a pan over medium heat. Cook the patties for 3-4 minutes per side, until golden and warmed through.

Make the dressing: Blend the 2 tablespoons thick tahini, for the dressing, 1 tablespoons lemon juice, for the dressing,  garlic cloves with the 2 tablespoons water, to thin the dressing, adding more water a teaspoon at a time until the dressing is pourable.

Serve: Serve the patties warm with the tahini dressing spooned over the top.


NOTES

Patties can be frozen raw for up to 3 months, cook straight from frozen with a couple of extra minutes per side. Dressing keeps in an airtight container in the fridge for up to a week.

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