Close-up of a black bean patty with peppers and a fried egg

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Quinoa Black Bean Burgers

A take on the Veggie · Wimpy →A take on the The Proper Veggie · Huxtaburger →

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About

Adding quinoa to a black bean burger gives it more bite and more protein than beans alone, and the cooked grains keep the patties from turning mushy. A quarter cup of dry quinoa, simmered in half a cup of water until tender and all the water is absorbed, is enough for five burgers.

The black beans are mashed roughly, with some left whole, and mixed by hand with the quinoa, breadcrumbs, minced yellow bell pepper, onion and garlic, an egg to bind, ground cumin, hot pepper sauce and salt. The mixture should hold together when pressed; if it feels wet, a few more breadcrumbs help. Shape five patties and fry them in olive oil over medium heat for just two to three minutes a side, since nothing inside needs cooking, only browning and heating through. Serve them in buns with the toppings you like.

Ingredients

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Water0.5 cup water
Quinoa0.25 cup quinoa
Black beans1 (15 ounce) can black beans, rinsed and drained
Breadcrumbs0.5 cup bread crumbs
Bell pepper0.25 cup minced yellow bell pepper
Egg1 large egg
White onion2 tablespoons minced onion
Garlic1 large clove garlic, minced
Cumin1.5 teaspoons ground cumin
Black pepper1 teaspoon hot pepper sauce (such as Frank's RedHot®)
Salt0.5 teaspoon salt
Olive oil3 tablespoons olive oil

Recipe

1
Bring the water and quinoa to a boil in a saucepan, then lower the heat to medium-low, cover and simmer for 15 to 20 minutes, until the quinoa is tender and the water is gone.
2
Mash the black beans roughly with a fork into a coarse paste, leaving some whole. Work in the quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce and salt with your hands, then shape 5 patties.
3
Heat the olive oil in a large skillet over medium heat.
4
Cook the patties for 2 to 3 minutes per side, until lightly browned and hot through.