A hearty and flavourful vegan black bean quinoa burger loaded with greens and smoky flavor. Topped with crunchy shaved cucumbers, spicy arugula and the sweet tangy flavour of homemade maple dijon sauce make this a perfect summer patio meal. Makes 4 - 4" patties.
In a blender, add all the ingredients and blend on high until smooth and creamy. Refrigerate covered for approx 1 hour to allow the sauce to thicken. Keep refrigerated until ready to use.
To a medium saucepan, heat the olive oil, then add the diced onion and garlic. Cook over medium heat, stirringly frequently until the onions are translucent and (about 5 minutes). Add the chopped kale and cook, stirring frequently, until the kale is softened and cooked down. Remove from heat.
To a food processor, add the cooked black beans, cooked quinoa, cooked onion/ kale mixture, salt and spices. Pulse a few times until the mixture starts to come together and there are still some large pieces remaining.
Scrape the mixture into a medium bowl and mix in the spelt flour until distributed evenly. Note: if the mixture seems too wet, add an additional 1-2 more tablespoons of spelt flour. The mixture should be moist, but not sticky.
Divide the mixture into 4 equal portions and roll each into a ball between your hands, then flatten into a 4" circle about ½” high. Place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.
After the hour has elapsed, preheat a tablespoon of olive oil in a large fry pan over medium heat. Cook the burgers 5-6 minutes a side or until golden brown. Remove from heat and assemble your burger with the toppings and a few tablespoons of maple Dijon sauce.
The burger patties can be stored covered in the fridge for up to 2 days. Reheat in the frying pan for a few minutes on each side.
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