CAJUN BLACK BEAN AND SUNFLOWER SEED BURGERS
SERVES 4
1/3 cup (130g) red quinoa
2 x 400g cans black beans, rinsed, drained (we used Woolworths Macro organic black beans)
2 cups (320g) sunflower seeds, toasted
3 garlic cloves, crushed
2/ 3 cup flat-leaf parsley, finely chopped
2/ 3 cup (30g) panko breadcrumbs
1 tsp smoked paprika
1/ 2 tsp cayenne pepper
2 tsp dried oregano
1 tsp instant coffee
2 tbs brown sugar
2 eggs
1 avocado, mashed
1/ 3 cup (85g) sour cream
1/4 cup (60g) pickled jalapenos, chopped
1/ 2 small pineapple, thinly sliced into 5mm slices
1 tbs extra virgin olive oil
4 large burger buns, halved horizontally
1 cup (80g) green cabbage, shredded Kewpie mayonnaise, to serve
JALAPENO PICKLED ONION
1 white onion, sliced into rounds
2 tsp caster sugar
1/3 cup (80ml) pickling liquid from pickled jalapenos
Rinse quinoa under cold running water, then place in a medium saucepan. Add 1 cup water and bring to the boil, then reduce heat to medium-low and cook, covered, for 8-10 minutes until tender. Drain and set aside.
Place the beans, sunflower seeds and garlic in a food processor and whiz until finely chopped. Transfer to a bowl and add the quinoa, parsley, panko, paprika, cayenne, oregano, coffee, sugar and eggs. Season with salt and pepper and mix to combine. Divide the mixture into 4 and shape into patties. Refrigerate for 30 minutes to firm. For the jalapeno pickled onion, place onion in a small bowl. Sprinkle over sugar and 1 tsp salt flakes and gently toss to combine. Add the jalapeno pickling liquid, mix to combine and set aside to pickle. Meanwhille, place the avocado, sour cream and jalapenos in a small bowl. Season and mash with a fork. Set aside. Preheat a barbecue or chargrill pan to high. Brush the pineapple with 2 tsp oil and grill for 1 minute each side or until lightly charred. Set aside. Brush the patties with remaining 2 tsp oil and grill for 2-3 minutes each side until heated through. Grill the burger buns, cut-side down, for 30 seconds or until lightly golden. Spread avocado mixture onto the base of each bun. Layer with shredded cabbage, a burger patty, grilled pineapple and pickled onion. Serve with mayonnaise.