Make these meatless burgers as spicy as you like. Adjust the Sriracha Chili Sauce to your liking. The Smokey Taco seasoning mix along with cooking the quinoa in Lapsang Souchong Tea gives the burgers a slight smokey flavour. Leftovers idea - Add to a salad for a protein source.
1/2 cup Quinoa
3/4 cup strongly brewed Lapsang Souchong Black Tea (2-3 tsp. Lapsang Souchong Black TEA steeped in 1 cup hot water for 5 minutes. Strain and let cool. Measure out 3/4 cup)
1/2 cup Large Flake Oats
1 - 398 ml can chickpeas, drained and rinsed
1 Tbsp. Sriracha Chili Sauce
2 cloves garlic minced
2 Tbsp. minced onion
1 1/2 Tbsp. Smokey Taco Seasoning Mix
1/4 cup of both shredded zucchini and carrots
Add the quinoa to the cooled tea in a small saucepan. Bring to a boil then reduce heat, cover and simmer for about 15 minutes or until the tea is absorbed. Remove from heat and let cool.
Put the oats into a food processor and pulse until fine crumbs. Add the cooked quinoa, chickpeas, chili sauce, garlic, onions and smokey taco seasoning. Pulse until well blended. Put mixture into a bowl and stir in the shredded zucchini and carrot.
Shape the mixture into patties using approximately 1/2 cup per burger. Add some oil to a skillet and cook over medium heat about 5-6 minutes per side until heated through. Serve with your choice of toppings. Eat with or without a bun.
Lapsang Souchong Black Tea
Not for the faint of heart this Lapsang Souchong. A tea with full-bodied, smoky flavour and a reddish liquor. Great on a cold damp winter's night
Item No: 4830