nutritional information

Per Burger:

  • Calories: 215
  • Protein: 9 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 40 g
  • Cholesterol: 0 mg
  • Sodium: 438 mg
  • Fiber: 6 g
  • Sugar: 5 g
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 ½ 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 1½ 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 ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ 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 (½ 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

Just made these and they were wonderful. Mine did not fall apart . Cooked a little longer and on parchment paper instead of oil.

Vicki - 2016-02-14 22:11:26

I used Indian spices instead of the spices suggested. I cooked it for 30 minutes on one side and 20 minutes on the other. I served it over a bed of mixed greens. Hubby and I loved it!

Tabatha - 2016-02-09 04:21:44

It's so good I can't stop eating the mixture!! Will be saving this recipe for sure.

Melissa - 2016-02-09 02:18:17

These tasted marvelous, but I found I had to cook the onion, garlic, quinoa, bean mixture way longer than the recipe specified in order to lower the liquid content. Also they just didn't hold together, even after baking for 35 minutes. Wondering what I could do to the ingredients to make them hold together better. My husband and I both really liked the flavor, but would like more of a burger texture. I see, now, that others have remarked about needing to add ingredients or lower water. I'll try that next time.

Isabel Cutler - 2016-02-09 00:47:20

Omgggg, this is delicious topped with salsa and avocado on a whole wheat tortilla shell!!! Me and my husband are definitely making these again.

Denise - 2016-01-22 04:31:23

Black Bean Quinoa burgers are my favorite vegetarian burgers by far. Quinoa and beans are both great vegetarian ingredients, and I just love a good veggie burger as a simple meal some nights. I use this recipe a lot.

Caroline Shepard - 2015-10-25 19:29:58