KITCHENAID 5KSMFGA Cookbook

Southwestern Veggie Burgers

These crispy-on-the-outside tender-on-the-inside patties just happen to be vegan
and gluten-free. Whether you’re a meat eater, vegetarian, or vegan, they make a
delicious and satisfying patty packed with flavor and nutrients. Serve them with rice
or salad, or on a toasted soft bun with sliced avocado and cilantro lime mayo (or
vegan mayo), alongside corn on the cob, a citrusy green salad, or corn tortilla chips.

PREP TIME: 10 minutes
COOK TIME: 40 minutes
TOTAL TIME: 50 minutes

YIELD: Makes 6-8 burgers

SPECIAL EQUIPMENT: KitchenAid® Food grinder attachment; KitchenAid® Stand

Mixer; Baking sheet lined with parchment paper; Cast-iron or nonstick skillet for
browning the burgers

INGREDIENTS:

1 cup (185g) cooked quinoa (white, red, or tri color)
1 (350g) medium garnet yam, peeled and large diced, no bigger than 1-in pieces

⅔ cup (100g) toasted almonds, or the same weight of almond meal or flour

1 cup (200g) canned pinto beans, drained and rinsed
3 cloves (12-15g) garlic, peeled
1 (45g) medium shallot, peeled and halved
3 (45g) scallions, trimmed and cut into 3-in/7.5-cm lengths
1 cup (27g) loosely packed cilantro

2.5 teaspoons (20g) kosher salt
1 teaspoon (4.8g) black pepper
¼ teaspoon (½g) cayenne
½ teaspoon (1g) ground coriander
½ teaspoon (1g) paprika
1 teaspoon (2g) chili powder
1 teaspoon (2g) cumin
1 ½ cups (92g) chickpea or garbanzo bean flour
¾ cup (177ml) hot water
2 tablespoons (30ml) olive oil plus more as needed

INSTRUCTIONS:

In a small bowl, mix the chickpea flour with the cayenne, ground coriander, paprika,
chili powder and cumin until well combined. Set aside.

Attach the KitchenAid® Food Grinder with the fine grinding plate to your KitchenAid®
Stand Mixer and position the bowl underneath the grinder. Combine the yam, nuts,
beans, garlic, shallot, green onion and cilantro in the large food tray. Set the mixer to
speed 4 and feed the mixture into the grinder using the food pusher. Add the cooked

1

quinoa, salt and pepper to the bowl. Secure the bowl to the mixer, attach the flat
beater and stir to combine.

Add hot water to the chickpea flour and stir with a fork to fully hydrate; it will be a
thick, stiff batter. Add the batter to the mixer bowl and use flat beater to mix on low
until very well combined and pasty, about 2 minutes.

Line a half sheet pan with parchment paper and set aside. Form the mixture into 8
patties about 1-in thick, or 6 about 1.5-in thick and place them on the prepared sheet
pan. Refrigerate, uncovered, while you preheat the oven to 350°F/176°C, or for at
least ten minutes. At this point, the patties can be refrigerated for up to two days
before cooking.

Heat olive oil in a skillet over medium high heat until the oil is rippling but not
smoking, then brown the patties in batches, about 2 minutes on each side or until
golden brown and crispy. Transfer the browned patties back to the sheet pan and
bake in preheated oven for 20-30 minutes or until just firm to the touch.

CHEF’S NOTES:

The burgers can be cooked up to a day ahead of time, cooled to room temperature,
then stored in an airtight container in the fridge before reheating in a 250°F/121°C
oven until warmed through. You can also opt to leave the formed patties or the
unformed patty mixture in the fridge for up to a day before moving forward with the
remainder of the recipe.

Serve finished patties on a toasted soft bun with freshly sliced avocado and tomato,
lettuce, and cilantro lime mayo. If vegan, look for vegan mayo or use salsa for a
fresh and flavorful kick.

To make cilantro lime mayo: mix 1 cup mayonnaise with juice and zest of 1 lime, a
pinch of salt, and ¼ cup minced cilantro.

These patties are also delicious served alongside a simple salad and white rice
seasoned with fresh lime juice and chopped cilantro.

MAKES 8 SERVINGS

Nutrition - 1 Serving

2