Quinoa and Black Bean Burgers with Guacamole

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganQuinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don’t typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don’t expect a dry consistency with these burgers—they’re crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don’t have a lot of time.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

 

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

INGREDIENTS:
Burgers:
1/2 C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
1/4 C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
1/2 C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
1/4 C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning fromĀ  Savory

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

 

DIRECTIONS:
In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganMeanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add 3/4 cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganTransfer the bean mixture to a food processor, along with 3/4 cup of the quinoa and process until smooth.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganTransfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan(Yes, I know, it looks really unappetizing right now…)

I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour. When you’re ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganBake for 20-22 minutes, then flip and bake another 12 minutes.

Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking—it’ll melt quickly.

Enjoy!

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

Comments

  1. SkinnyOnVegan says

    Seriously yummy and healthy!! Love the combo. Quinoa is my go to grain these days. Cooks up so quickly and no rumored arsenic, yet.

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