Burger Quinoa Adzukis and Cashew nuts


Do you like hamburgers? With this formula you’ll learn how to make a delicious recipe perfect for dinners and sharing with friends. A complete recipe of legumes, cereals and the creamy touch of EcoMil Cuisine cashew that will leave no one indifferent. Let your imagination run wild and combine it as you wish, that’s the art of experimentation.





1/4 cup Ecomil Cuisine cashew milk

3/4 cup  cooked adzuki

1/2 cup cooked quinoa

1 cooked beet

1/2 onion

1 clove of garlic

Salt and pepper to taste

1/4 teaspoon cumin

1 tablespoon finely chopped parsley





How to prepare the bases:


  1. First you have to have both adzukis and quinoa cooked. To cook adzukis, it is best to soak them the night before. The next day cover the adzukis with three times as much water and simmer until ready.
  2. To cook the quinoa, simply rinse well and heat a pot with half a cup of water and pour in 1 cup of quinto. When it starts to boil, cover the pot and let it cook for 15 minutes (until the water disappears).



How to prepare the burger:


Cut the beets into cubes, onion, and garlic clove finely. Add all the ingredients to your processor and give it a light touch. The ingredients have to be integrated, but never give it so much power as to form a mash instead of a dough.

  1. Preheat the oven to 200º. Remove the dough from the processor and let it sit in the fridge for about 30 minutes (so it’s easier to handle).

Remove the dough and shape your burgers, pour them into a baking tray and add a plover of AOVE. Let it bake for 20-25 minutes (I advise you to turn it over after 15 minutes so that they are done on the other side).

Thanks to Beatriz for the recipe

Find more recipe on her instagram: @beatrizmoliz