Jamaican Jerk Vegan Burgers

Serves: 4

Shopping & Ingredients List:

90g Quinoa

235ml Vegetable Stock

1 small Onion, quartered

425g tin Kidney Beans, drained & rinsed

1 Scotch Bonnet Chilli, deseeded & diced

25g Rolled Oats

2 tbsp Lime Juice

2 tbsp Molasses

1 tbsp Soy Sauce

1 tsp Ginger, grated

½ tsp Allspice

½ tsp Ground Cinnamon

½ tsp dried Thyme

½ tsp Black Pepper

¼ tsp Ground Nutmeg

1 tbsp Olive Oil

Salt & Pepper to season

Method

1. Rinse the quinoa well under cold running water. Place the vegetable broth in a small saucepan over high heat. Bring to a boil, stir in the quinoa, lower heat to a simmer & cover. Gently simmer the quinoa until all the liquid is absorbed, 15-20 minutes. Remove from heat & let the quinoa sit, covered, for another 5 minutes. Fluff with a fork & set aside.

2. Place the onion & garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times to chop everything. Add the beans, Scotch Bonnet chilli, oats, lime juice, molasses, soy sauce, ginger, allspice, cinnamon, thyme, black pepper & nutmeg. Blend for a few seconds, just until everything is well-mixed, stopping to scrape down the sides of bowl as needed. Fold in the quinoa & season with salt if needed.

3. Heat the oil in a large non-stick frying pan over medium-high heat.

4. Shape the burger mixture into 4 patties. Working in batches if needed, arrange the patties in the pan.

5. As they lose shape a bit while cooking - use a spatula to gently press down on the tops of patties & pull the sides in, shaping them as they cook. Cook until the mixture has firmed a bit & the patties are browned on the bottoms, about 5 minutes. Gently flip & cook until browned on the opposite sides, about 5 minutes more.

6. Serve with green salad.

Macro info per serving

Protein
11.2g

Carbs
45g

Fat
5.7g

Energy
277Kcal