Smoky Black Bean and Quinoa Burgers

June 1, 2019

1312623057_c1a1087dd8_b

One look at Minimalist Baker’s latest veggie burger recipe, and I knew I had to make it. For me, the challenge was skipping the barbecue sauce (not a winner among the German guys I feed) and still achieve a well-seasoned result. I’d call the experiment a success! (and if you happen to be a barbecue sauce fan, you will find a link to the original recipe below)

Fair warning: You’ll need to set aside a full hour to prep this mixture. Even with my best efforts to simplify steps, it still took time. The results were worth it, and once formed, the patties can be frozen for quick future meals.

Ingredients

  • 1 cup cooked quinoa (cook with a veggie bouillon cube for more flavor)
  • 1 15-ounce can black beans (rinsed and dried in 350 degree oven for 15 minutes on a baking sheet to remove moisture)
  • 3/4 cup finely ground nuts (I use Pamela’s Nut Flour Blend)
  • 1 Tbsp coconut or avocado oil (plus more for cooking burgers)
  • 1 heaping cup sliced and peeled sweet potato (steamed until tender and cooled)
  • 2 heaping cups thinly sliced cremini or button mushrooms (saute and drain any liquid)
  • 2 Tbsp coconut aminos (optional)
  • 1/2 tsp sea salt (plus more to taste)
  • 2 1/2 tsp smoked paprika
  • 2 1/2 tsp cumin powder

Directions

  1. Once sweet potato, beans, mushrooms and quinoa are cooled, you can begin to assemble your burgers.
  2. Mix beans and nuts in a food processor and gently pulse into a loose meal (leaving texture).
  3. Add cooked sweet potato, mushrooms, half the quinoa, sea salt, smoked paprika, cumin and coconut aminos, and pulse a few times to combine (keeping some texture to the mix).
  4. Transfer to a mixing bowl and stir in the rest of the quinoa. Adjust seasonings to taste.
  5. If the mixture appears too wet, add more ground nuts. If it looks too dry, add more coconut aminos to moisten.
  6. Divide the mixture into evenly sized balls and form into patties with your hands. Refrigerate burgers for a minimum of 30 minutes (burgers can also be frozen at this point).
  7. Once chilled, heat a cast-iron or heavy metal pan over medium heat. Once hot, add a bit of oil and the burgers. Cook 4-5 minutes. Carefully flip and cook 4-5 minutes on the other side.
  8. Transfer browned patties to a baking sheet lined with parchment paper and bake 15 minutes at 375° F.

You may enjoy this spicy avocado mayo to serve as a condiment. It was delicious!

Enjoy!

Adapted from Minimalist Baker

Photo by Melissa Rae Dale

image_pdfimage_print

You may also be interested in:

Veggieful Tacos

By Lauren | March 9, 2019

Yes, this is really another taco recipe – and just weeks after sharing one with pan-roasted Brussels sprouts. If I promise this is it for now, will you give it a try? You really won’t…

Black Bean and Butternut Squash Stew

By Lauren | October 11, 2019

Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is…

Best Ever Black Bean Soup

By Lauren | October 18, 2019

This week I am happy to share a recipe from an Austin friend and outstanding vegan chef, Anna Fry. Anna passed along this recipe ages ago when our then-preteens enjoyed this soup for lunch at…

Posted in ,

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.