Getting the right consistency in a meatless burger can be tricky. Many recipes either don’t hold together very well or the texture is completely off. It’s a battle that I’m constantly waging; the perfect burger recipe seems ever elusive. When I think I’ve finally thrown in the towel and given up, I find yet another recipe to try out!
I found this recipe while flipping through the November 2014 issue of Organic Gardening. I liked the combination of quinoa and black beans. The latter possibly being a great binder for the burgers. Full disclosure: I made my burgers full sized and they were a little more moist then I’d prefer. Next time I make this recipe I’ll form smaller patties as suggested in the magazine.
Measure out and rinse 1 cup of quinoa. Add to pot and toast until dry and fragrant. Cook with 1-1/2 cup water and a pinch of salt for 10 minutes or until all the water is absorbed. Let stand 5 minutes, fluff, and set aside.
Pulse black beans with 1/2 cup water in a food processor. Mix until well blended but still retains some texture. Add 2 tbsp. of oil in a pan over medium heat. Add chopped vegetables and sauté for about 7 minutes or until softened. Add herbs and spices and cook an additional minute. Stir in black bean mixture and continue to cook for 7-10 more minutes. Cook down the black beans until they become dry and stiff.
Stir the black bean-vegetable mixture and green onions into the quinoa. Add salt to taste. Allow the mixture to cool to room temperature before forming into 10-12 patties.
Place patties in a lightly oil pan set to medium heat. Cook each side for about 3 minutes or until they’re a golden brown color. It might take several batches to get through all patties. At this point use whatever toppings you desire or have on hand. I placed whole wheat buns along with patties topped with slices of Daiya swiss cheese under the broiler. Watch both carefully as the bun will easily burn and cheese will melt quickly. Remove and top with caramelized onions, tomato, and lettuce.
- 1 cup quinoa
- 1-1/2 cups black beans
- 3/4 tsp. salt
- 2 tbsp. olive oil
- 1 cup onions, finely chopped
- 1/2 medium red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 cup green onions, sliced
- Whole grain hamburger buns
- Daiya swiss style slices or other vegan cheese (optional)
- Caramelized onions (optional)
- 1. Rinse quinoa then transfer to a pot. Toast at medium heat for about 5 minutes until quinoa is dry and fragrant. Add 1-1/2 cups water and a pinch of salt. Cover pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until water is absorbed. Remove from heat and let stand for 5 more minutes. Fluff with a fork and transfer to a bowl.
- 2. In a food processor, pulse black beans with salt and 1/2 cup water until blended but still textured.
- 3. In a pan at medium heat, add olive oil, onions, bell peppers, and garlic. Sauté for 7 minutes until vegetables begin to soften. Add in herbs and spices and cook an additional minute. Mix in black bean purée and continue to cook an additional 7-10 minutes, stirring constantly. The black beans will become dry and stiff as the water is absorbed.
- 4. Transfer the vegetable-bean mixture into the bowl with the quinoa. Add green onions and salt to taste. Mix until well incorporated. Set aside and let cool to room temperature.
- 5. Form into 10-12 patties. Lightly oil a pan and cook patties for 3 minutes on each side or until golden brown.
- 6. Place patty topped with cheese under a broiler set to high. Remove once cheese begins to melt. Layer patty with caramelized onions with any additional toppings onto bun.
