nutritional information

Per Burger:

  • Calories: 215
  • Protein: 9
  • Total Fat: 3
  • Saturated Fat: <1
  • Carbohydrates: 40
  • Cholesterol: 0
  • Sodium: 438
  • Fiber: 6
  • Sugar: 5
Vegan

Black Bean-Quinoa Burgers

Black Bean-Quinoa Burgers

Serves 8

Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.
  • ½ cup quinoa
  • 1 small onion, finely chopped (1 cup)
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
  • 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. dried steak seasoning
  • 8 whole-grain hamburger buns

1. Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 11/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

July/August 2011 p.60

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comments

Very yummy. I used breadcrumbs(ground up crackers) to coat them before baking, and this way they held their shape fine. I didn't have any sun-dried tomatoes, and the seasoning was different, but they worked just fine. I love the quinoa in them.

D - 2012-05-14 14:34:46

My whole family loved these - teenagers included. It does take a long time to boil down the water. I used only 1 cup the second time. They're good to bake and reheat the next day, too.

sherri - 2012-05-13 22:18:36

Baking is not the best way to go. It takes forever (think, "Never!") to form a crust. Without one, the burger is soft and mushy, like refried beans. Putting it under the broiler works much better.

lanastraea - 2012-04-25 01:41:02

Loved these. VERY easy recipe for lots of taste and texture. Make sure you cook them long enough so the bean/quinoa mixture gets crispy around the edges - the crunchiness is so satisfying. That's what keeps me coming back to this recipe time and again.

Michelle - 2012-04-22 15:14:31

Just OK, nothing I would make again. Mushy. I have other veggie burger recipes that taste much better and easier to make.

Carole Shane - 2012-04-08 23:38:15

Sooooo good! I substituted red wine for the water in step two and reduced it down- super tasty!

Brian - 2012-01-06 21:35:17

I followed the other commenter's advice and reduced the water to 3/4 cup, also, instead of steak seasoning, I used mesquite marinade (vegan/powdered) I have for my meat eating sweetie...and these blew us away. My omnivore hub and kids ate them up, im a vegan and I loved them!

Jennifer - 2012-02-07 11:06:55