Directions

1. Step 1

   Place quinoa and stock together in a small saucepan over a medium heat. Cover and cook for about 15 minutes, or until the liquid has evaporated and the quinoa unravels and expands. Remove from heat and allow to cool.

2. Step 2

   Place mushrooms in a food processor and pulse until finely chopped. Tip into a bowl and set aside until required. Using the same food processor, blend drained kidney beans until smooth. Spoon mixture into a bowl until required.

3. Step 3

   Heat oil in a large sauté pan over a low heat. Add onion, garlic and chopped mushrooms, stirring until well coated. Cover and cook for 10 minutes or until onion is tender and mushrooms have sweated down. Remove lid and cook for a further 10 minutes until moisture reduces. Add the tomato sauce, balsamic vinegar, cornflour, parsley and thyme, stirring until well combined. Remove from heat and allow to cool for 10 minutes.

4. Step 4

   To make the burger mix, add cooked quinoa, cooked mushroom mixture, salt, and pepper to the kidney bean mixture. Mix until well combined. Using a 1/2 cup measure, shape a heaped scoop of burger mixture using clean hands, to form a burger. Place burger patties on a baking tray lined with baking paper until required.

5. Step 5

   To cook burgers, heat a large non-stick frying pan over a medium high heat. Brush patties with olive oil and cook in hot pan for 4 minutes each side or until patties are golden and warmed through.

6. Step 6

   To assemble burgers, spread tomato chutney on the cut side of the toasted bread roll bases, followed by the cooked burgers. Place tomato and beetroot slices followed by the lettuce leaves. Spread aioli on the cut side of the toasted bread roll tops. Place on top of the lettuce leaves and serve.