Quinoa 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.
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 from Savory
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.
Meanwhile, 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.
Transfer the bean mixture to a food processor, along with 3/4 cup of the quinoa and process until smooth.
Transfer 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.
(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.
Bake 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.
If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking—it’ll melt quickly.
Enjoy!
- Burgers:
- ½ 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
- ¼ C flax seed
- 5-6 hamburger buns
- Guacamole:
- 2 ripe avocados, peeled and seeded
- ½ C diced tomatoes
- 2 Tbs red onion, diced
- 1 Tbs lime juice
- ¼ C cilantro, optional
- 2 tsp Mt. Elbert All Purpose Seasoning from Savory
- 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.
- Meanwhile, 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 ¾ 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.
- Transfer the bean mixture to a food processor, along with ¾ cup of the quinoa and process until smooth.
- Transfer 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.
- 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.
- Bake 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.
- If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking---it'll melt quickly.
- Enjoy!
