Quinoa and Black Bean Burgers

 photo biscuits028.jpg

So, it’s been a long time since I posted.  I made these burgers/patties twice last week, and I think they are so good, that I had to post the recipe.
These were particularly good with a dollop of guacamole and salsa. Vegetarian and gluten-free, they are delicious and healthy, so win-win!

Quinoa and Black Bean Burgers

  • 1/2 cup dry quinoa, rinsed if not pre-rinsed brand
  • 1 cup water
  • 1 teaspoon light-colored oil
  • 1 can black beans, drained and rinsed
  • 1/2 cup bread crumbs (I used Rudi’s Gluten-free Savory Herb Stuffing)
  • 1 ½ teaspoons cumin
  • ¼ cup fresh parsley, minced
  • ¼ cup fresh cilantro, minced
  • 2-3 cloves garlic, finely minced
  • ½ cup onion, finely minced
  • 1 tablespoon tomato paste
  • Oil, to sauté
  • Salt and cayenne pepper, to taste

In a medium saucepan, heat the oil over medium-high heat and add the quinoa; toast the quinoa for about 3 minutes, stirring often.
Add water, bring to boil, reduce heat to a simmer, and cook about 15-18 minutes, or until quinoa is dry and fluffy; set aside.
Place 2/3 of the beans in a mixing bowl and mash with a potato masher.  Alternative – whiz them in your food processor.
Add the remaining ingredients to the mashed beans and mix well.
Allow mixture to chill in the refrigerator for at least 2 hours, although 8 hours is better.
Form into desired size; I like these small, but you can make them the size of a burger and eat on a bun, if you like.
Heat a tablespoon or so of oil in pan, place patties in pan, and sauté over medium-high heat for about 4 minutes each side.
Enjoy!

Shared with Hearth & Soul

Adapted from Two Blue Lemons

 
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6 thoughts on “Quinoa and Black Bean Burgers

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