Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Creating and making different dishes stimulates the creative part of me and keeps me interested in working in the kitchen. We all must eat to survive, and that being so, it is beneficial to focus, keeping a positive and open mind when planning and implementing meals for the week. Why shouldn't we be mindful of the fuel that nourishes our body?

My husband happily lets me run with the menu and that suits me fine because I can serve up whatever I so happen to desire. Having control over the quality of the ingredients used, with an eye to variety and substance, a curious cook has the power to create dishes that are superior to those found outside of ones own kitchen.

In the mood for a wrap or substantial sandwich, I came up with yet another recipe for grain and legume burgers that were not only delicious but essentially formed a complete and balanced meal by themselves. Cooked quinoa, red beans and pumpkin purée flavored with sun-dried tomatoes and coconut and seasoned with spices, all rolled up together and baked into wholesome and nourishing patties that I served with tomato and avocado slices on English muffins with a side of creamy coleslaw — these burgers were a hit and left my diners completely satisfied.

These burgers are versatile enough to serve over any bun or bread of your choice — or, if you're in the mood for even healthier dining, over a bed of lightly dressed greens — and with any condiment or salsa that you like.

Vegetarian Quinoa Burger

Ingredients:
  • 8 sun-dried tomatoes
  • 1 cup cooked quinoa (1/3 cup dried)
  • 1/2 cup cooked adzuki beans (1/4 cup dried)
  • 1 medium shallot, chopped
  • 1 to 2 jalapeños, seeded and chopped
  • 1/4 cup unsweetened unspiced pumpkin purée
  • 1 tablespoon sesame oil, or more as needed
  • 1/4 cup unsweetened dried grated coconut
  • 1 1/2 teaspoons fennel seeds
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg or mace
  • pinch of cayenne
  • sea salt and fresh cracked black pepper to taste
Instructions:
  • Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop, reserving the soaking water.
  • Line a baking sheet with parchment paper and preheat an oven to 350°.
  • Combine the cooked quinoa, cooked adzuki beans, sun-dried tomatoes, shallot, jalapeños, pumpkin purée, oil, coconut, fennel, paprika, turmeric, cumin, coriander, nutmeg or mace and cayenne. Pulse until well combined, adding a few teaspoons of the reserved sun-dried tomato soaking water and a little more oil as needed so the mixture comes together. The mixture should hold together when shaped into patties. Season with salt and pepper.
  • Shape the mixture into 5 1/2-inch thick patties and place on the baking sheet. Bake for 15 minutes, gently turn the patties, and bake for another 15 minutes or until golden brown.
  • Serve on salad greens, English muffins or buns, with tomato or avocado slices or whatever suits your fancy.