Zucchini Quinoa Linwoods Burgers
– 280 grams of cold cooked quinoa
– 2 tablespoons of flax seeds, Linwoods Q10 nuts
– 90 ml of water
40 grams of buckwheat or oat flour
– ½ to medium zucchini, finely grated
– ½ teaspoon of garlic powder
– ½ teaspoon cumin
– 40 grams of toasted sunflower seeds
– 15 grams of liquid tahini
– ½ pink Himalayan salt
At your disposal:
– 3 tablespoons of beet juice
– Pink salt to taste
– 4 loaves of choice
– Natural or non-dairy yogurt
Mix the Linwoods flaxseed with the water and set aside for 15 minutes until it has an “egg” consistency.
Mix all the ingredients in a large bowl. Divide them into four equal balls, then flatten your palms to form patties.
You can bake in the oven for 20 minutes or fry / roast / grill for 5 minutes on each side. If using the oven, preheat to 180C (350F).
Mix beet juice and yogurt of your choice. Place the beet yogurt on the bottom of the buns, top with the quinoa patties, lettuce, thinly sliced cucumber and top the bun.
They keep well after being refrigerated for up to three days in an airtight container, or you can make them the night before and then bake them. it will only take a few more minutes to warm up.
– 1/2 sweet onion
– 1 tomato
– 1/3 leek
– 1 carrot
– 1-2 eggs
– 1 can of natural tuna
– Oregano, salt and onion powder
– Wash, peel and chop the leek, onion, tomato and grate the carrot.
– Mix everything in a bowl together with the tuna, the beaten egg and Season with salt and spices to taste.
– We are forming Burger with the dough and place it on a tray with baking paper. Finally, bake the hamburgers for 10′ at 180ºC.
Linwoods Quinoa Chickpea Veggie Burgers
– 1 tablespoon Linwoods ground flax
– 3 tablespoons of water
– 1 can of chickpeas, drained
– 1 teaspoon cumin
– 1 teaspoon chopped red chili
– ¼ teaspoon ground ginger
– ½ teaspoon coriander
– ¼ teaspoon garlic powder
– ¼ teaspoon of onion powder
– 2 tablespoons of tahini
– 1 tablespoon soy sauce or tamari
– 1 tablespoon of lemon juice
– 1 heaping tablespoon of fresh chopped parsley
– 120 grams of cooked quinoa
Mix Linwoods ground flax and water in a bowl and set aside for 5 minutes.
Drain and rinse the chickpeas. Mix with cumin, coriander, garlic and onion powder, tahini, soy sauce and lemon juice until you get a thick paste.
Mix the thick pasta with the parsley and quinoa. Add the flax mixture and mix well to combine.
Divide the mixture into 4 equal parts. They can be cooked in a pan for 5 to 6 minutes per side, in the oven for 20 minutes or in the air fryer for about 12 to 15 minutes at 180°C (350°F).
Serve with vegan mayo or dairy-free yogurt, spring onion, red onion and some chopped chili.
vegan tofu burger
These @israel_realfooding potato, tofu and broccoli burgers don’t need a rest and last 1-2 days in the fridge without cooking. No flour or egg.
– 100 grams of raw broccoli
– 300 grams of cooked potato
– 200 grams of tofu
– Salt, EVOO, garlic powder and curry powder
First we rub his trees broccoli raw, the trunk and stems will be reserved for another recipe. With a fork, crumble the firm tofu until completely granulated.
Mash the cooked potato with a fork, some EVOO and salt until it becomes a thick mash.
Saute the crumbled firm tofu with the spices in very little oil for 5 minutes. Add the grated broccoli and corn to the pan and cook for 3 minutes, stirring to prevent sticking. Separate and drain well the liquids that have come out.
Mix with the puree until everything is well incorporated. A lot of recipes use flour or oats to make them clump together, but I didn’t like the idea of the raw flour taste remaining or that it ended up looking like a giant gnocchi, I haven’t put any and haven’t missed it.
With the help of a metallized ring, we make the shape of the hamburgers on greaseproof paper, pressed well with a spoon, so we will put them more easily on the grill without spoiling them (as soon as we put them in the pan with hot oil, the paper is removed). The only difficulty may be toppling them. For this we will make them in batches of one or two so that we have enough room to maneuver and we will use a silicone spatula to lift them completely so that they do not break.
Catalina Prieto says that first you need to preheat the oven to 200 ºC. Cut the beetroot and sweet potato in half and roast for 30-35 minutes until tender. Remove, let cool and peel. While the beetroot and sweet potato are roasting, wash, peel and chop the onion, garlic and leek and brown them in a pan with 2 tablespoons of olive oil until soft.
Add the roasted beets and sweet potato to the food processor, add the cooked lentils and cooked quinoa, sautéed vegetables, rolled oats, flour, parsley, salt and pepper to taste.
Pulse until crumbly but not completely, not too large pieces should be appreciated.
Divide the mixture into 6 patties (empanadas) and grill them (5 minutes on each side).
– 250 grams of hake
– 100 grams of shrimps
– 1 sweet onion
– 1 free range egg
– garlic powder
Finely chop the onion and keep aside. Also chop the hake and the shrimps and keep aside.
Then beat the egg with the garlic, dill and a pinch of salt. Mix all the ingredients in a bowl.
Take portions of the dough and shape them into hamburgers. We place it on a tray lined with baking paper and bake them for 10′ on each side at 180ºC. If you prefer, you can also make them in a pan.
Veggie burger from @realfooding
– 300 grams of cooked pulses
– 1 carrot
– 1/2 sweet onion
– 30 grams of walnuts
– 45 grams of seeds (sunflower, pumpkin and pine nut)
– 2 eggs or 2 vegan eggs (2 tablespoons flax + 6 water)
– 1 tablespoon of oregano
– 1 tablespoon of onion powder
– 1 teaspoon of salt
– @realfooding admin says you should first chop the onion, carrot, garlic, nuts and seeds using a mincer.
– Mix all the ingredients in a bowl. Add the beaten eggs and season with salt and pepper to taste. If using a vegan egg, mix the ground flax with water and let it rest for 5 minutes until it takes on a gelatinous texture.
– Put the mixture in the fridge for about 30 minutes so that it takes consistency.
– Preheat the oven to 180ºC and start shaping the dough into hamburgers, placing them on a tray lined with baking paper.
– Bake them for 10-12 minutes, turning them over so that they cook on both sides. We can also make them in a pan on a low heat, about 5′ on each side.