October 26, 2010

Quinoa and Mung Bean Burgers with Fruity Avocado Dip

Bear with me while I go through my self-diagnosed veggie burger addiction. As long as I can process ingredients in my much loved food processor, and find the outcome totally addictive, I will be blogging about it. But I'm sure I'll get through this phase. One day.

I guess I'm also trying to prove something by making all these different types of veggie burgers: 1) you can indeed use almost any ingredients you can think of or already have in your pantry, 2) you do not need to use a drop of oil to make these, and 3) veggie burgers are quick and easy to make! So what's there not to get addicted to??

The avocado dip I made for these burgers was truly delicious. It really is fruity, thanks to the orange juice used to blend the avocado with, but the spices echo the ones in the burgers, making this a winning combination!

Quinoa and Mung Bean Burgers with Fruity Avocado Dip

1 cup black quinoa, cooked
1,5 cups mung beans, cooked
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
pinch of sea salt
freshly ground black pepper
1/4 lemon, juiced
1 wedge preserved lemon, skin only, finely sliced
2 shallots, chopped

Place all ingredients in a bowl of a food processor and process until smooth. Shape the mixture into small patties and place on a baking tray lined with baking paper. Bake in 170C for about 20 minutes.

Fruity Avocado Dip
(Recipe adapted from avocado.org.au)

1 avocado
1/2 large orange, juiced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp curry powder
tiny pinch of sea salt
ground black pepper
1/2 clove garlic, chopped
small bunch flat-leaf parsley

Process all ingredients in a food processor until smooth. Serve with the quinoa and mung bean burgers.