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Black Bean Quinoa Burgers

I decided to challenge myself to try a new recipe every Monday to celebrate meatless Monday! It'll encourage us try new recipes & not get caught in a meal rut.

 

I combined three recipes to make this tasty meal. Here's the recipe!

 

1 1/2 c. quinoa

red onion, chopped

2 cloves garlic, minced

1/2 red pepper, chopped

1 can black beans, drained & rinsed

1/2 tsp. oregano

1 tsp. chili powder

2 tsp. cumin

2 tsp. mustard

2 Tbsp. fresh parsley, minced

salt & pepper, to taste

 

1. Prepare the quinoa by combining 1 c. quinoa in a pot with 1 1/2 c. water. Bring to boil, then cover & simmer for 20 minutes. Remove from heat & let sit for 5 minutes, then fluff with a fork.

 

2. While the quinoa is cooking, saute the onion & garlic in a a skillet in a bit of oil on medium heat for a few minutes. Add the peppers & saute a couple more minutes. Add 1/2 the black beans (1 c.), the dry spices & 1 c. water. Let cook until the water is cooked down. I used 1 1/2 c. water & had to drain it. Less water should eliminate that step.

 

3. Put 1/2 the quinoa with the bean & onion mixture into a food processor. Add the mustard & parsley. Mix until smooth. Add the rest of the quinoa & beans. Mix again.

 

4. Put mixture in a bowl, salt & pepper to taste. Form the mixture into patties & place on a cookie sheet covered with foil & well oiled. Cook at 375 degrees for 20 minutes. Flip, cook another 10 minutes. I made 8 patties with enough mixture left over to make maybe 3 or 4 more.

 

5. Serve on buns or on their own. Dress to your taste. We had them with a salad & roasted potatoes & topped with slices of jalapeno soy mozzarella.

 

This is a fun recipe! I've tried a few different vegan burgers & this was the easiest. You can play with the spices too. Add more spice with jalapeno peppers. Use a bit of soy sauce instead of salt. You can omit the mustard & parsley too. One recipe I referenced suggested 1/2 tsp. tumeric, another 1 tsp. dried steak seasoning. I really like this mix though, it was just spicy enough & very flavourful.

 

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Taken on May 14, 2012