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 Black Bean Quinoa Burgers Zesty, protein-rich, crispy-chewy and packed with great nutrition, these Black Bean Quinoa Burgers will not make you forget that they’re veggie burgers (they don’t taste meaty at all) but they stand alone as a great patty. Made without oil, soy (except for tamari) or gluten, they still manage to be hearty enough to stand up to the condiments of your choice but light enough that they won’t feel like hockey pucks in your belly. These tender babies will fall apart on a grill, so make sure you bake them. Black Bean Quinoa Burgers 1/2 cup quinoa 1 1/3 cup low-sodium vegetable broth, divided ½ cup unsalted sunflower seeds 1 medium yellow onion, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 tablespoon low-sodium tamari 15-ounces black beans, cooked, rinsed and drained 3 tablespoons nutritional yeast 2 tablespoons salsa 1 teaspoon cumin ½ teaspoon chili powder (or to taste) ¼ teaspoon liquid smoke Juice of ½ lime Cook the quinoa and 1 cup vegetable broth in a small pot until it begins to boil. Lower the heat, cover, and cook for 15 more minutes. Meanwhile, warm the sunflower seeds in a dry skillet over medium-low heat, shaking often, until toasted, about seven – eight minutes. Put these in a food processor and pulse until the size of breadcrumbs. Leave this in your food processor. Heat remaining 1/3 cup of vegetable broth in a large skillet over medium heat. Sauté the onions in a large skillet for about three minutes; add the bell pepper, garlic, and tamari, cooking about six – seven minutes more, until softened. Add the rest of the ingredients until the lime juice, and cook, stirring often, for five minutes. Add the contents of your skillet to the food processor along with the lime juice and quinoa and process until integrated. Some like it chunky, others prefer it smoother. Go for what you like. Let this cool in the fridge for about 30 minutes to make them easier to shape. Preheat the oven to 350 degrees.   On a cookie sheet lined with parchment paper, shape your burgers. I used the ring from a Ball jar to shape the patties, using a generous ¼ cup of it, plopping it down on the cookie sheet, and then smoothing the top with a spoon. You will want to use an even hand as much as possible so it will cook evenly. The burger should be sticky right now. You can also use something like the lid of a peanut butter jar, though it may stick to the top, or you can just hand-form them. Bake for 18 minutes, then carefully flip the patties with a thin mental spatula. Return to the oven and bake another 12 minutes. Enjoy!  © 2015, Vegan Street |
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