These veggie burgers are very easy to make and keep well for reheating so are an excellent midweek dinner. The tang of the braised red cabbage is a perfect autumn compliment and adds some lovely colour to the plate! Also delicious served with mashed potato or chunky mixed root vegetable chips. Quinoa is full of goodness being a complete protein. It is also gluten free.
Makes 4 burgers
100g (dry weight) quinoa
1 tbsp fresh or dried chopped marjoram
150g potato or sweet potato
1 heaped tsp grainy mustard
1 egg or 50ml of aquafaba (chickpea water) for a plant based version
1 clove garlic
¼ tsp sea salt
350g red cabbage
1 small eating apple
2 tblsp cider vinegar
100ml apple juice
Both of these are perfect for making in advance and reheating so great for making extra and leaving in the fridge for 2 or 3 days.
For the cabbage, finely chop both cabbage and the apple (you can leave the skin, but remove the core) and place in a large saucepan with the vinegar and juice. Heat over a low heat with the lid on. Stir occasionally to ensure it isn’t sticking. It the pan dries out, add a little more apple juice. Try not to keep removing the lid as you want to keep the steam in. Continue to cook until the cabbage is soft and the apple is almost starting to caramelise on the bottom of the pan (be careful to keep the heat low so it does not burn). It will take around 40-50 minutes so you can prepare your burgers whilst it is cooking.
For the burgers, cook the quinoa according to package instructions – usually it will take 20-30minutes simmering on the hob. Whilst it is simmering, cook the potatoes – boil or steam until soft. Leave both aside to cool while you fry the mushrooms.
Chop the mushrooms fairly finely and mince the garlic. Fry both in a little oil until soft but not mushy. Once cooked, mix together the quinoa, potatoes, mushrooms and garlic then add the mustard, marjoram, egg/ aquafaba and salt. Form into patties and place on a baking tray.
Vegetarian, vegan option, dairy free, gluten free