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!

Quinoa and Black Bean Burgers with Guacamole

 

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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.

Author: Epicurean Vegan

Serves: 5-6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Transfer the bean mixture to a food processor, along with ¾ cup of the quinoa and process until smooth.
4. 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.
5. I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour.
6. 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.
7. Bake for 20-22 minutes, then flip and bake another 12 minutes.
8. Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.
9. If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking---it'll melt quickly.
10. Enjoy!

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