Last week, I had the awesome opportunity to do an exchange with Chef Shai Mandel. She taught me how to cook these awesome burgers, and in exchange we did a little yoga together. I could not be more excited about the result - the burgers, the great morning, and the all the lessons I learnt!

Prior to this I thought I was a "good" cook. I obviously enjoy meddling in the kitchen, experimenting with flavours, playing around with new and old recipes and making yummy, healthy food for those I love. To say this experience humbled me is an understatement. I now consider myself an aspiring student of the art and science of cooking. From learning how to properly cut and cook an onion, to seeing how to season, watching the ease of a good chef in the kitchen really inspired me. I left with a handful of tips and tricks, that I found myself reciting to my mom and boyfriend all weekend long, and a desire to continue to learn more! 

These burgers are an easy and delicious veggie option for vegetarians and meat eaters alike! Perfect dinner idea to end off this beautiful summer. 



2 Cups uncooked quinoa

3 Cups water

Pinch salt



Cooked quinoa

2 cans drained and rinsed black beans

2 Tbs Paprika

2 Tbs Chili Powder

2 Tbs Garlic Powder

2 Tbs Coriander Powder

2 Tbs Cumin

Pinch of cayenne (optional)

3 Medium cooking onions minced

¼ cup olive oil

1 egg

¼ cup panko bread crumbs (or GF option)

Salt and pepper to taste

Honey to taste (approximately 1 Tbs)

Chop, chop, chop. 

Cook off the quinoa, and make sure to season your water with salt (what a difference it makes!). 

Sweat and caramelize your onions, the big lesson here was to make sure to cut them evenly, so that they cook evenly. 

Add in the delicious seasoning. Mix, in the food processor (instructions below), and form your patties. Using the ring mold really helps make them consistent. HACK: Use the lid of a mason jar as a mold to get perfectly sized burgers! 

Pan fry, throw them in the oven and ENJOY! 



1. Cook quinoa. Once cooked, place in a bowl and set aside. 

2. In a medium saucepan, heat oil. Once oil is hot add minced onions and sweat until translucent. Once translucent, add seasoning and cook until oil changes colour (approximately 3 minutes). TIP: To check if the oil is hot look to see if it is thick in consistency (cold) or more fluid (hot). Drop a piece of onion in the oil, if it sizzles, it is ready to go! 

3. Add beans to pan and mix well. Add about ¼ cup of water to add moisture. Cook over low heat until beans soften. Add a pinch of salt for seasoning.

4. In a food processor pulse ½ of the cooked quinoa until it becomes sticky. Add1/3 of the bean mixture and incorporate well. Remove contents from food processor and mix with cooked quinoa. Add beans and mix well. Add egg and panko, and season to taste.

5. Preheat oven to 350 Deg C

6. Using a ring mold form the patties. TIP: be sure your hands and the mold is wet to avoid sticking. If you don’t have a mold, you can shape them with your hands as well.

7. Once all patties have been made, refrigerate until use. Patties can be frozen, but be sure to defrost before cooking. 

8. To prepare patties, pan sear in a hot pan with olive oil until both sides are brown. Once sides are brown place in oven for 4 minutes. Serve on a bun with a fan of avocado and a spoon of salsa.


If you have any recipe ideas or request for my next collaboration comment below! 

Until next time!