Black Kale and Quinoa Burgers - Optimum VAC2 Air Vacuum Blender

Oh my goodness I've gone all healthy on myself; not only have I been converted to using Frylight cooking spray with just 1 kcal per spray but now I'm all into kale and spinach too!

The spinach thing started a while ago when I made conjured up my Cheese, Tomato and Spinach Stuffed Peppers and half the time Paul (the husband) doesn't even know he's eating it! Oh yes I've been hiding it in his dinner. Chopped up really finely and added to fresh tomato pasta sauce along with mushrooms which he also doesn't like and claims he will not eat; but if they're chopped up tiny I've discovered he doesn't even know he's eaten them 😉

Black Kale and Quinoa Burgers with Egg

Surprisingly tasty and packed full of goodness my invention of these burgers was a success. A great way to hide veg for kids and fussy eaters; yes there are also carrots hidden in my burgers.

Cavolo Nero is a variety of kale (also known as black kale) is low in saturated Fat, and very low in Cholesterol and is a good source of Vitamin A and C and Vitamin B6 among a whole list of other stuff. Quinoa is also good for you; it's high in protein, contains all nine essential amino acids and it's gluten free too.
Back to my Kale, Quinoa and Cannellini Burgers. Instead of adding potato I used cooked quinoa (pronounced keen-wa) and I decided Cannellini Beans would also be good since I'm on this healthy eating thing - well not all the time just a lot of the time these days as the holiday is nearing and I need to get myself sorted!


Yield: 4-6

Kale Quinoa and Cannellini Bean Burgers

Surprisingly tasty and packed full of goodness my invention of these burgers was a success. A great way to hide veg for kids and fussy eaters; yes there are also carrots hidden in my burgers.

ingredients:

60g Quinoa – cooked and cooled
Frylight Cooking Spray of your choice – I used Rapeseed
Sea salt
1 large carrot – peeled and halved lengthways
1 medium onion – peeled and quartered
Dark soy sauce
1 x tin cannellini beans in water and drained well
80g Cavolo Nero or regular kale – stalks removed - rinsed and drained well
A pinch of each of the following:
Black pepper, Ground ginger, Garlic granules, Curry powder

instructions

Preheat your oven to 180C/350F or Gas 4 

Start by cooking the quinoa (see packet instructions) and once cooked drain well and set aside.

Pop the prepared carrot and onion onto a non-stick baking tray (or line with non-stick foil) and spray with just 1 or 2 sprays of Frylight and sprinkle with a pinch of sea salt. 

Then into the oven for about 25 minutes turning halfway through – take care not to burn them. Once they’re nice and soft allow them to cool. 

Put the cooked veg into a blender along with the drained cannellini beans, black pepper, ground ginger, garlic granules and curry powder.

Now heat up a large frying pan and add the drained kale along with a couple of splashes of soy sauce. Stir fry just for a minute until the kale wilts then remove from the pan and allow it to cool before adding to the blender with the other ingredients along with ½ a teaspoon of dark soy sauce. 

Use pulse setting to blend. Tip the mixture into a large bowl and add the cooked and cooled quinoa.

Mix together using your hands and then shape into burgers and place them onto a non-stick tray and cover with cling film. Put the burgers into the fridge to firm up before cooking. Or of course at this stage you could freeze them. I suggest open freeze them (as they are) seperated on a tray and uncovered. Once frozen you will need to put them into freezer bags.

To cook the burgers all you need to do is spray a frying pan with 2 sprays of Frylight and popp it onto the heat. Once the cooking spray has turned clear you can add your burger/s and cook over a medium heat for a few minutes each side. Once piping hot serve straight away with whatever you fancy. 
Created using The Recipes Generator


To make this recipe I used my Optimum VAC2 Blender - you can read my review by clicking on the link. Also do take a look at another review by Tin and Thyme.

As I'm an Ambassador for Froothie I have a Free delivery code for my readers which means that if you order the Optimum VAC2 Air Vacuum Blender through me the delivery charge will be paid straight back to your debit or credit card. All you have to do is write this in the comments box 'FREE Ambassador Delivery code 2403' when you place your order. If you do order I will be paid a small commission (no extra cost to you of course) but it does mean I can continue to develop recipes and bring you reviews of other great products.

Ingredients in a Blender Jug

Use pulse setting to blend. Tip the mixture into a large bowl and add the cooked and cooled quinoa.

Mix together using your hands and then shape into burgers and place them onto a non-stick tray and cover with cling film. Put the burgers into the fridge to firm up before cooking. Or of course at this stage you could freeze them. I suggest open freeze them (as they are) seperated on a tray and uncovered. Once frozen you will need to put them into freezer bags.

Black Kale and Quinoa Burgers with Egg and Baby Leaves

3 comments

  1. They look lovely , thank you for sharing!
    I am Vegan and always hunting out new ideas - these seem perfect -)

    ReplyDelete
  2. Ooh, quinoa burgers are my favourite. I've not tried them with kale though so that's going to have to happen as some point in the near future. Fab recipe and glad it worked on the fussy eater.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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