Black Bean Quinoa Burgers Recipes

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.

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.

BLACK BEAN AND QUINOA BURGERS

Steps:

• Rinse quinoa under cool water for couple of minutes in fine sieve to remove bitterness. Put in rice cooker with just over 1 and 1/3 cups water and set to cook.
• Transfer to food processor fitted with metal blade. Add beans, onion, cilantro, 1 tablespoon of oil, garlic, jalapeno, salt, chili powder, cumin and pepper. Puree until smooth.
• Form into six 1/2-inch thick patties. Place bread crumbs in shallow bowl. Press patties into crumbs, turning to coat both sides.
• In non-stick skillet, heat remaining oil over medium-high heat. Cook patties in batches, turning once, for 8 minutes or until browned.

BLACK BEAN-QUINOA BURGERS

Steps:

• In a small saucepan combine quinoa and 1 1/4 cup water seasoned with a dash of salt and bring to a boil.
• Once boiling, cover, and reduce to medium-low heat to simmer for about 20 minutes or until all the liquid is absorbed. When the quinoa is done, you should have about 1 1/2 cups cooked quinoa.
• While waiting for the quinoa to cook, put the onion and sun-dried tomatoes in a medium-sized frying pan and cook for 3-4 minutes or until the onion is soft. The genius part of having the sun-dried tomatoes in this step is that there is no need to add any extra oil, as the the tomatoes should have enough oil still on them to cook up the onion.
• Add garlic, steak seasoning, 3/4 cup black beans, and 1/2 cup water (you can add a little more if you want, but I find that my burgers don't stay together very well using more water), stirring to combine.
• Simmer this mixture for about 5 minutes or until most of the liquid has evaporated (VERY important as the less liquid you have, the more likely the patties will stay together).
• Preheat oven to 350 degrees.
• Place hot mixture along with 3/4 cup cooked quinoa into food processor and pulse until smooth.
• Transfer blended mixture into a mixing bowl and stir in remaining 3/4 cup cooked quinoa and 3/4 cup black beans. You can choose to season with salt and pepper at this time, but I usually feel as if the steak seasoning is enough for my taste buds.
• Allow the mixture to cool a couple minutes, so you don't burn your hands during the patty-making process.
• Mold the mixture into 8 patties, or about 1/2 cup each by patting with hands.
• Place on greased baking sheet and bake for about 20 minutes.
• Flip burgers and bake for another 10 minutes (the outside should be crispier).
• Serve with desired toppings on buns or bread and enjoy!