Black Bean Burgers with Quinoa

Although I do love Sunshine Burgers or Amy's Organic Veggie Burgers when I'm in a hurry, frequently buying veggie burgers from the store can really add up at nearly $5 a box! Black bean burgers are easy to make from scratch. These burgers are packed with whole grain protein from quinoa. In addition to being a healthy meatless meal, the burgers can be made in advance, refrigerated, and cooked later. You will have plenty of burgers left over for quick and easy meals throughout the week. This recipe makes 8-10 burgers!

You can get as creative as you like with seasonings and toppings. Almost any seasonings you have on hand should work, like garlic powder, onion powder, chili powder, cumin, red pepper, sea salt, parsley, oregano, etc. Feel free to substitute any of the seasonings below. Sometimes I just top them with avocado and raw onions or with roasted onion and red peppers and Daiya cheddar cheese (this is super delicious!) Be creative and add whatever seasonings and toppings that are convenient for you. A simple lettuce and tomato topping works too!

You could eat these as black bean cakes without bread, or put them on whole grain sprouted Ezekiel rolls or bread. I like Ezekiel bread because it is made with sprouted grain. It takes a little time to prepare these, but it is well worth it because they are so tasty and extremely good for you! You will have several burgers leftover, so it will be worth the time up front to make a batch. I like to make them over the weekend when I have more time. Then, I have burgers for lunch or dinner throughout the week!

Ingredients: Use organic ingredients whenever possible!

  • 2 (15-ounce) cans black beans, rinsed and drained (you can also use spicy black beans)
  • 1 cup quinoa
  • 1 yellow onion, chopped
  • 6-8 sun-dried tomatoes, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 1 cup panko or (whole wheat) bread crumbs (or ground walnuts!)
  • Whole grain buns or bread
  • 1 teaspoon garlic powder or granules
  • 1 teaspoon dried parsley
  • 1/2 teaspoon cayenne pepper
  • Sea salt to taste
  • * You could replace these seasonings with 2 teaspoons of dried steak seasoning.

    Directions:

    1. Stir quinoa with 2 1/2 cups water in a small saucepan. Bring to a boil. Cover, reduce heat to medium-low and simmer for about 20 min., or until all liquid is absorbed.
    2. Meanwhile, melt coconut oil in skillet over medium heat. Add onion, sun-dried tomato, garlic, and seasonings. Cook for about 3 minutes.
    3. Then, stir in 1 can black beans and 1/4 cup water. Simmer 3-5 minutes, or until liquid as evaporated.
    4. Transfer bean mixture to food processor, add 1 1/2 cups of the cooked quinoa and process until smooth.
    5. Transfer to a bowl and stir in remaining quinoa, 1 can black beans, and bread crumbs. Add sea salt if desired and stir.
    6. Divide the mixture into equal portions, about ½ cup each.  Lightly pack into 1-inch thick patties and cover tightly with plastic wrap.  Refrigerate for about 2 hrs. (I prefer to refrigerate over night and make them the next day. They seem to come out better when they are very firm!)
    7.  Preheat oven to 350'F. Coat baking sheet with oil or cooking spray. Bake burgers for about 20 minutes (10 min. per side) until browned. OR- Heat 1 tablespoon of the oil in a large skillet over medium heat.  Cook 2 burgers at a time until browned on both sides, about 5 minutes per side.
    8. * Transfer the cooked burgers to a plate, serve on buns or bread with your favorite toppings. Enjoy!


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      Enjoy!

      I love these burgers because they are made with all organic ingredients and are high in protein. My favorite way to eat them is on a toasted bread or roll with 1/2 an avocado mashed on one side, topped with roasted onions and red-peppers. I slice 1/2 an onion, 1/2 a red pepper, toss with oil and add them to the same pan the burgers are in. When I flip the burgers, I stir the peppers and onions to make sure they don't burn. This is so delicious!


      Alternative: If you do not have quinoa, or time to make it, you could add ground flax seed. Mix 2 tablespoons ground flaxseeds (or flax meal) with 4 tablespoons water. Let it sit for several minutes while preparing the bean mixture. Stir it in with the remaining beans at the end. This is also very nutritious and adds Omega-3's!

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