Black Bean And Quinoa Veggie Burgers Recipes

BLACK BEAN AND QUINOA VEGGIE BURGERS

Steps:

• Drain and rinse beans. Transfer to a large bowl and mash with a potato masher, dough cutter, or with the back of a sturdy spoon. (You want about half the beans to be in pieces and half the beans to be smooth and creamy.)
• Add quinoa, tomato paste, garlic, egg, oats, chopped cilantro, salt, and black pepper. Stir everything together to combine.
• Divide the mixture into 4 portions. Use your hands to form 4 burger patties that are about 1/2-inch thickness. (If you aren't cooking the burger patties right away, see the instructions below to freeze.)
• Sear the burger patties over direct heat on a grill or heat 1 Tbsp cooking oil in a large skillet and sear on both sides. The patties are done when they are golden brown on the outside and hot all the way through to the center.
• Serve with any of your favorite burger toppings.

BLACK BEAN QUINOA VEGGIE BURGERS

Steps:

• Bring vegetable broth, hoisin, and sesame oil to a boil in a saucepan; add quinoa. Reduce heat to low, cover, and cook until quinoa is tender, about 20 minutes. Remove from heat; cool slightly.
• Combine black beans, eggs, bread, water, garlic, salt, and pepper together in a bowl; mash thoroughly. Add 1 1/2 cup cooled quinoa and mix well.
• Heat canola oil in a large skillet over medium-high heat. Form each burger patty using about 1/2 cup of the burger mixture; transfer to the skillet. Cook until golden brown; about 3 minutes per side. Drain on paper towel-lined dish.

BLACK BEAN AND QUINOA VEGGIE BURGER

Steps:

• Heat the oil in a small pan over medium heat; add the onion and 1/4 teaspoon salt. Sauté until onions are softened, 5-6 minutes. Add garlic and cook 30-60 seconds, or until fragrant. Transfer 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, remaining 1/4 teaspoon salt, cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal balls. Gently press down evenly to form patties, compacting them well with your hands as you form them.
• OVEN: Preheat oven to 400 degrees F. Mist a baking sheet with nonstick cooking spray and bake for 10-12 minutes until golden. Flip and cook an additional 10 minute. GRIDDLE/GRILL: If using a griddle (my preference), mist with non-stick cooking spray and cook 4-6 minutes per side or until golden.
• While burgers cook, make the yogurt sauce by mixing together all ingredients in a small bowl.
• Serve burgers with 1 1/2 tablespoon sauce, on a bun with any toppings of preference, if desired.

QUINOA BLACK BEAN BURGERS

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

QUINOA AND VEGETABLE BURGERS WITH GINGER

Steps:

• Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl.
• Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer. Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften. Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute. Remove from the heat and add to the bowl with the quinoa. Stir in the red pepper, cilantro and arugula.
• In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the white beans with the lime juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with soy sauce or salt and pepper.
• Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned. Carefully turn over and place in the oven. Bake 10 to 15 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, ketchup and the works.