Vegetarian quinoa kidney bean burger

Ingredients for 4 servings:

• 150g quinoa
• 1 liter of water
• Salt
• 1 can kidney beans
• 2 eggs
• 1 tsp, leveled cumin
• ½ tsp nutmeg
• ½ tsp coriander
• 100 g breadcrumbs
• 1 onion(s), chopped
• 8 lettuce leaves
• BBQ sauce
• 1 pack of Scheibletten (processed cheese slices) Cheddar
• 1 onion(s) in rings
• 10 slice(s) of tomato(s)
• 10 slice(s) cucumber(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, you should make the buns. I used a recipe from this website, but you can also buy ready-made buns. Simmer the quinoa in 1 liter of lightly salted water for about 20 minutes, then drain and let cool until lukewarm or cooler. Meanwhile, chop the kidney beans; I simply ran them through the food processor. They’re fine to get mushy. Now stir together all the ingredients and spices and knead for 10 minutes; my food processor also took care of that. Then form the dough into patties (they should be slightly thinner than regular patties so the topping doesn’t slide off the burger later). These are then fried in plenty of oil and butter (a mixture gives a better flavor, in my opinion) first at high heat (10/10) for about 2 minutes on each side, then cooked at reduced heat (5/10) for another 6 minutes on each side until the color is right – they should now look something like light meatballs. Cut open the buns and cover the bottom with a lettuce leaf, then add the meatball, some barbecue sauce, and then two slices of cheddar. The whole thing is then briefly grilled until the cheese is melted. Then add some onion rings, one or two slices of tomato and cucumber. Put the lid on, and it’s done. Serve with coleslaw and/or fries – but the burger is also excellent on its own.