Smoky Vegan Black Bean Quinoa Bugers

Step 1

In a blender, add all the ingredients and blend on high until smooth and creamy. Refrigerate covered for approx 1 hour to allow the sauce to thicken. Keep refrigerated until ready to use.

Step 2

To a medium saucepan, heat the olive oil, then add the diced onion and garlic. Cook over medium heat, stirringly frequently until the onions are translucent and (about 5 minutes). Add the chopped kale and cook, stirring frequently, until the kale is softened and cooked down. Remove from heat.

Step 3

To a food processor, add the cooked black beans, cooked quinoa, cooked onion/ kale mixture, salt and spices. Pulse a few times until the mixture starts to come together and there are still some large pieces remaining.

Step 4

Scrape the mixture into a medium bowl and mix in the spelt flour until distributed evenly. Note: if the mixture seems too wet, add an additional 1-2 more tablespoons of spelt flour. The mixture should be moist, but not sticky.

Step 5

Divide the mixture into 4 equal portions and roll each into a ball between your hands, then flatten into a 4" circle about 1/2” high. Place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.

Step 6

After the hour has elapsed, preheat a tablespoon of olive oil in a large fry pan over medium heat. Cook the burgers 5-6 minutes a side or until golden brown. Remove from heat and assemble your burger with the toppings and a few tablespoons of maple Dijon sauce.