Canihua and Quinoa Flake Burgers

By: Alexandra England, Holistic Educator

Plant based, rich in protein, and taste.. our Canihua + Quinoa Flake Burgers are to die for. The main keys to amazing cooking are ingredients and love. These burgers have both… and the ingredients almost melt in your mouth.

INGREDIENTS

1/4 cup Miski Organics Canihua Grains
2 cups of cooked black beans, drained
1/3 cup water
2 tablespoons chopped red onion
2 cloves garlic, minced
1/2 cup Miski Organics White Quinoa Flakes
3/4 tsp achiote or annatto powder achiote or annatto paste (by Sombrero Latin Foods)
1/2 tsp salt
1/2 tsp Peruvian yellow pepper paste Peruvian yellow pepper paste (by Sombrero Latin Foods)
1/8 tsp cumin
1/8 tsp black pepper
1 large egg or 1 flax egg
2 tablespoons olive oil

INSTRUCTIONS

Drain and rinse your black beans. Chop your onions and garlic. In a large bowl, mash your black beans until almost paste-like. Bring a medium saucepan to high heat, add canihua and water, and bring to a boil. Once boiling, reduce heat to low and simmer. Process flakes in a food processor. Add all ingredients into a big bowl and add your egg or flax egg. Mix with your hands. Shape your burgers, cup each ball in your hands and squeeze tightly. Press it into a small patty. You can put your patties in the oven for 15-20 minutes at 350. They hold together wonderfully! For the sauce or “cream” combine vegan mayonnaise with as aji amarillo paste or huacatay paste! (You can order these online)

DECORATE BURGERS WITH:

Your aji creations!
romaine or leaf lettuce
sliced onions