Quinoa Black Bean Burgers
These vegetarian Quinoa Black Bean Burgers are high in protein and fiber and low in fat and cholesterol.
Whether you’re a vegetarian or not, these Black Bean Burgers will hit the spot!
Where’s the beef? Alive and well and hangin with their friends on a ranch somewhere! Trust me! You won’t miss the beef in these black bean veggie burgers at all! These black bean veggie burgers are light and delicious and as far as this simple chipotle mayo goes…. it takes the flavor of these Quinoa Black Bean Burgers over the top!
HOMEMADE BLACK BEAN VEGGIE BURGERS RECIPE (What you’ll need)
- Extra-virgin olive oil
- Red pepper
- Black beans
- Bread crumbs or cracker crumbs
- Buns or brioche rolls
- lettuce, tomatoes and red onion
HOW TO MAKE VEGGIE BURGERS
- Pre-heat oven to 350 degrees
- Cook the onion, red pepper and garlic
- Pulse the black beans in a food processor
- Mix the quinoa, vegetables, black beans and bread crumbs together with egg
- Form into patties and refrigerate
- Cook the patties on the stove or a grill
- Toast the buns and dress with the Chipolte Mayo and garnish with lettuce, tomato, red onion and extra cilantro
Most recipes for veggie burgers call for you to mix in enough bread crumbs until the mixture isn’t sticky any more. Well, that gives you a heavy and dried out veggie burger. You’ll only want to add enough crumbs, whether bread or cracker crumbs, into this mix to help hold these veggie patties together, then they’re refrigerated for about 30 minutes or so until they hold firm. These black bean veggie burgers hold together and maintain their shape perfectly in a pan as well as on a grill.
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This post was originally published May 2015 and was a sponsored post in partnership with Blue Diamond Nut Thins. I used their gluten free crackers to make cracker crumbs for this recipe.
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion, minced
- 1/2 cup red pepper, minced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/8 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 15-ounce can black beans
- 1 cup cooked white quinoa
- 1/2 cup bread crumbs or cracker crumbs
- 1 egg, whisked
- 4 - 6 buns or brioche rolls
- lettuce, tomatoes and red onion
- For the Chipotle Mayonnaise
- 1/2 cup Best Food Real Mayonnaise
- 2 teaspoons adobo sauce
- Pre-heat oven to 350 degrees.
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook the onion and red pepper until soft, then add the garlic and cook for another minute. Set aside to cool.
- Add the black beans to the food processor and pulse until they break up a bit. Add to the large mixing bowl.
- Add the quinoa, cooked vegetable mixture, bread or cracker crumbs and cilantro to the mixing bowl. Add the egg. Mix either with your hands or a wooden spoon until the mixture is well blended.
- Form into 4 - 6 patties and place on a parchment lined plate and place in the refrigerator. Refrigerate for 30 minutes to an hour until the patties are firm to the touch.
- Heat the remaining oil in a large pan over low heat and cook for 3 to 4 minutes or until browned on one side, then carefully turn over and cook for another 3 to 4 minutes on the other side.
- Then bake in the oven for another 10 minutes.
- Toast the buns and dress with the Chipolte Mayo and garnish with lettuce, tomato, red onion and extra cilantro.
For the Chipotle Mayo
In a small bowl, mix the mayonnaise and adobo sauce until blended and creamy.