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Toast the quinoa in a dry saucepan for a few minutes until lightly golden, then add the vegetable stock. Bring to the boil and cook until the water is evaporated then remove from heat and cover to steam for 5 minutes.
Spread the quinoa out on tray and place into the oven at a low temperature of 100 degrees to dry it out a little. This should take around ten minutes, but time will vary so keep an eye on the oven and remove once dried.
Place the dry quinoa, and the rest of the vegan burger ingredients into a food processor and blitz until it begins to come together. The mixture shouldn’t be smooth, a little texture is good.
Remove the mixture, shape into a ball, cover it with cling film and chill over night.
The next day divide the mix into six equal parts and shape into burgers.
Place your burgers onto a lined oven tray and cook for 10 minutes on each side at 180 degrees. The burgers should turn a golden brown colour – keep turning and cooking for a couple of minutes on each side until you’re happy with the colour.
Remove from the oven to be reheated later when you build the burger.
Place the ingredients into a mixing bowl and whisk together.
Store in the fridge.
Pickled Red Onion
Gently toast the black pepper corns and coriander seeds for a few minutes in a dry pan.
Add the vinegar and sugar and bring to the boil. As soon as it boils remove from the heat.
Allow to cool naturally to infuse the flavour. Once cool, pass through a sieve to remove the spices.
Thinly slice the red onion using a mandolin or carefully using a cook’s knife and place in the liquid.
This is best left over night to infuse, but can be used straight away.
Slice the burger buns in half and toast until lightly golden.
On the base of the bun spread a little harissa yoghurt, and layer up the watercress and slices of plum tomato
Reheat the burger in the oven at 180 degrees for a few minutes, until crisp and warmed all the way through.
Place the burger into the bun and top with more harissa yoghurt and pickled red onion.