I am not a burger purist. The more different kinds of burgers the world can invent the better! This point of view comes in particularly handy when it comes to creating healthier, maybe even meatless, burger recipes. Having said this, no matter what, a burger should pass some basic requirements in order to be considered feasible- not that I am some burger expert, but let’s just be practical about it! First and foremost, the burger must hold together in a two-bun sandwich or lettuce wrap scenario. If it crumbles, it isn’t exactly a burger. Next, the burger should satiate. You want to feel full and happy and be nourished after you have eaten one. And third, it should be quick and easy to make. If you have to run to seven specialty food stores and spend two hours in the kitchen before you even get to the part where you make it into patties, well, it kind of loses its “burger experience,” in my opinion.
Here is a super easy quinoa and black bean burger that holds up to the basics and tastes great! Enjoy this between any kind of bread or bun, or make a falafel patty and enjoy with flatbread or a lettuce wrap. Seriously, the total active prep time for this is less than 30 minutes!
(scroll down for interactive, printable recipe card, grocery list and more!)
“basic” quinoa & black bean burgers
Makes 4 small or 2 jumbo burgers
1 cup cooked quinoa
1 1/2 cups cooked and rinsed black beans, or 1 15.5-oz. can rinsed
1/2 tsp. cumin powder
1/2 tsp. smoked paprika
1/2 tsp. fresh cracked black pepper
1/2 tsp. salt
1 tbsp. nutritional yeast 1 tbsp. olive oil
1 chia egg (or use 1 small regular egg for non-vegan)
Combine all the ingredients in a mixing bowl. Mix with your hands so you can smash some of the beans into the mixture. The mixture will become dough like and well mixed, with some of the black beans still intact. Separate into desired sizes of patties. Cook on a medium-hot griddle or sautee pan with just a touch of oil. Use a teflon pan for oil free. Cook on each side for about 10 minutes. The patties should be browned on each side and cooked through. Enjoy as traditional burgers or as a stand alone entree patty. Add caramelized onions, sautéed mushroom, horseradish aioli, or any other favorite burger topping.
| Servings |
servings
|
- 1 cup cooked quinoa
- 1 1/2 cups cooked and rinsed black beans or 1 15.5-oz. can rinsed
- 1/2 tsp. cumin powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. fresh cracked black pepper
- 1/2 tsp. salt
- 1 tbsp. nutritional yeast
- 1 tbsp. olive oil
- 1 chia egg or use 1 small regular egg for non-vegan
Ingredients
|
- Combine all the ingredients in a mixing bowl. Mix with your hands so you can smash some of the beans into the mixture. The mixture will become dough like and well mixed, with some of the black beans still intact.
- Separate into desired sizes of patties.
- Cook on a medium-hot griddle or sautee pan with just a touch of oil. Use a teflon pan for oil free. Cook on each side for about 10 minutes. The patties should be browned on each side and cooked through.
- Enjoy as traditional burgers or as a stand alone entree patty. Add caramelized onions, sautéed mushroom, horseradish aioli, or any other favorite burger topping.