Black Bean Quinoa Burger

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I’ve searched high and low for good black bean burger recipes. I came across one at Vegetarian Times that I’ve tried a couple of times, but with some additions and alterations, I think I’ve found my favorite way to make this recipe. I hope you enjoy as much as my family and I have!

  • ½ cup quinoa
  • 1 small sweet onion, finely chopped (1 cup) Texas Vidalas are the best in here.
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup) I used regular tomatoes, diced that soaked in 1 Tbsp of EVOO
  • 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided I always cook mine in the crock pot for at least 24 hours.
  • 2 cloves garlic, minced (2 tsp.) I usually use 3-4 cloves
  • 2 tsp. dried steak seasoning I have found that 1 tsp. of liquid smoke instead adds major flavor!
  • 8 whole-grain hamburger buns

Additions:

  • 2 cups of finely chopped mini sweet peppers (the yellow, orange, and red ones)
  • 2 Anaheim peppers, finely chopped

Both of these add major flavor naturally with hardly ANY calories. The nutrients are a bonus.

Directions:

1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)

2. Meanwhile, place onion and sun-dried tomatoes (or oil-soaked regular tomatoes) in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, chopped peppers, steak seasoning (or liquid smoke), and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

  • Baking times may vary with your oven

These are amazing topped with yogurt dressings or Emeril’s New York Deli Style Mustard, and served with sweet potato fries, homemade fries and a side salad!

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Yogurt Dressings

Yogurt dressings are perfect ways to substitute for mayonnaise or ranch or something not so healthy you may put on your sandwiches, burgers, etc. Try these flavorful toppings instead!

Yogurt Chipotle

  • 3 oz. plain Greek yogurt
  • 2 Tbsp Mrs. Dash Southwest Chipotle seasoning
  • Mix together until seasoning is all throughout the yogurt. Adjust for taste. Spread on bread, buns, bagels, crackers, etc.

Yogurt Honey Dijon Mustard

  • 3 oz. plain Greek yogurt
  • 2 Tbsp honey
  • 2 Tbsp dijon mustard (My favorite is Emeril’s New York Deli Style Mustard.)
  • Mix together until seasoning is all throughout the yogurt. Adjust for taste. Spread on bread, buns, bagels, crackers, etc.