Black Bean-Quinoa Burgers
Ok. So first of all, these are really delicious. Easy to make, too. While not vegan (they contain eggs and cheese), nor are they gluten free (they contain breadcrumbs) they are meatless and can be baked instead of pan-fried (but would not be nearly as crispy crunchy on the outside). This is a variation on other bean burgers I have made in the past, but in this recipe I replaced 50% of the beans with quinoa which give then a really interesting texture. Anyhow, if you like vegetable burgers you should try these, you'll be glad you did (and they can be frozen, too).
Black
Bean-Quinoa Burgers
Makes about 8 (4 ounce)
burgers
1½ cups cooked quinoa
(*info below)
1 (15 ounce) can black
beans, rinsed and drained
3 large eggs
3 cloves garlic, minced
1 cup shredded cheddar
(3-4 ounces)
1 cup bread crumbs
(plus extra for dusting)
1 small bunch Italian
parsley, chopped
1 tablespoon ground
cumin
1 tablespoon chili
powder
1 tablespoon smoked
paprika
1 teaspoon sea salt
½ small onion, minced
½ red bell pepper,
minced
¼ cup hot pepper sauce
Olive oil for cooking
Combine all of the
ingredients (but not the olive oil) in a bowl and mix well. Then
place half of the mixture in a food processor and puree until a
smooth paste. Return the puree to the bowl with the courser burger
mixture and combine thoroughly. Lightly dust a large platter or
baking sheet with breadcrumbs. Divide the mixture into eight
balls—placing them on the platter or baking sheet—and shape into
burgers, transferring them to platters. Heat a large heavy skillet
with 1/8th inch olive oil over medium-high heat. Cook the
burgers for about 8 minutes, turning them as necessary, or until
golden, crispy, and cooked throughout. Transfer to absorbent paper
before serving.
*For 1½ cups cooked
quinoa combine ½ cup quinoa with 1¼ cups water and simmer it for
about 20 minutes.
Urban Simplicity.
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