I tried a new Black Bean and Quinoa Burgers tonight – SO good!
½ cup dry quinoa
1 tsp olive oil
½ red onion, chopped
3 cloves garlic, minced
½ tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste (combo of ketchup & BBQ would work too)
1 large egg
⅔ cup frozen corn
½ cup cilantro, chopped
1 and ½ teaspoon ground cumin
½ cup rolled oats
¼ cup oat flour
Place the quinoa in a small saucepan with 3/4 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed.
Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
Serve patties on toasted buns with lettuce
Prepared by Mona Aumair