Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.
The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.
That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.
This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??
No veggie burger is complete unless topped with a fried egg and sriracha!
Oh and you better toast that bun.
Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties
INGREDIENTS:
- 1/2 cup dry quinoa (I used the red variety)
- 1 tsp olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp kosher salt, divided, plus more to taste
- 1 (15oz) can black beans, drained and rinsed
- 2 tbsp tomato paste
- 1 large egg
- 2/3 cup frozen corn
- 1/2 cup cilantro, chopped
- 1 chipotle in adobo, minced (or 2 for bolder flavor)
- 2 tsp ground cumin
- 1/2 cup rolled oats
- 1/4 oat flour (make by placing rolled oats in food processor)
- 6 bulky rolls
- Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)
DIRECTIONS:
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).
Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.
*Print Recipe
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