Quinoa and Black Bean Veggie Burgers
Recipe type: Entree
Cuisine: Vegetarian
Serves: 4
  • 1 (15 oz) can black beans, rinsed, drained, and divided
  • 4 tsp olive oil, divided
  • 2 tbsp finely chopped shallots
  • 5 tbsp uncooked quinoa, rinsed, drained, and divided
  • 6 tbsp water
  • 4 oz baby bella mushrooms
  • 2 garlic cloves
  • 2 tbsp chopped fresh cilantro
  • 2 tsp minced jalapeno
  • 1 tsp ground cumin
  • ⅝ tsp kosher salt, divided
  • ¼ tsp chipotle chile powder
  • 1 large egg
  • 2 medium avocados, diced
  • 1 tbsp fresh lime juice
  • 1 small tomatillo, finely chopped
  • 4 buns, for serving
  • Tomato slices, for serving
  1. Preheat oven to 350 degrees.
  2. Spread half of the black beans in a single layer on a foil-lined baking sheet. Bake 20 minutes.
  3. Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallots and cook until softened, 3-5 minutes. Add 3 tablespoons of the quinoa and stir, cooking a couple minutes until toasted. Add the water and bring to a boil, then reduce heat, cover and simmer 10 minutes or until liquid is absorbed.
  4. In a food processor, combine remaining uncooked quinoa, mushrooms, garlic, and untoasted beans, and pulse a few times until coarsely chopped. Add the cooked quinoa mixture, cilantro, jalapeno, cumin, ½ teaspoon salt, chile powder, and egg, then pulse until combined. Pour mixture into a bowl and add toasted beans. Stir well to combine.
  5. Divide the mixture into 4 equal portions and shape each portion into a ½-inch-thick patty.
  6. Heat remaining oil in a large cast-iron skillet over medium heat. Carefully add the burgers and cook 5 minutes. Gently flip the burgers and cook and additional 5 minutes.
  7. Meanwhile, combine the avocado, lime juice, tomatillo, and remaining salt in a small bowl, and mash with a fork.
  8. Serve burgers on toasted buns with guacamole and tomato slices!
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2015/08/25/quinoa-and-black-bean-veggie-burgers/