With Fourth of July just a few days away, it seemed only fitting to post a veggie burger recipe for Meatless Monday. This one is especially great if you happened to have made a big batch of quinoa and are looking for another way to use it. The combination of quinoa and black beans makes this burger extra protein packed, and naturally gluten free. These burgers hold up really well without the need for flour or breadcrumbs like many other veggie burger recipes.
Since I've been on a bit of a pineapple kick the last couple of weeks (see pizza post), I chose to top my burger with a simple pineapple salsa. It does a great job of toning down the spice of the burgers and giving that delicious spicy, smoky, sweet combo. If you're not a fan of pineapple, top with a traditional salsa or tomato, avocado or guacamole, your favorite barbecue sauce, or for an extra kick, try a chipotle cream or mayo.
Quinoa Black Bean Burgers
Makes 6 burgers, about 4" in diameter
Ingredients
2 Cups black beans (about 1 1/2 cans)
1 Tablespoon ground chia or flax seeds
3 Tablespoons water
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder (for a non spicy burger, use smoked paprika)
1/2 teaspoon salt
1 Tablespoon olive oil + more for cooking
1 Cup cooked quinoa
2 Tablespoons cilantro, minced
1/4 Cup bell pepper, small dice
Directions
1. Combine chia or flax seed with water and set aside to allow to gel. This will act like an egg to help bind the burgers. You may leave them out, but your burgers will be a little drier.
2. Add black beans to the bowl of a food processor, along with spices and salt, and pulse a few times to break up the beans, scraping down the sides as needed. Add the chia/flax mixture and olive oil and pulse again until well combined and able to roll the mixture into a sticky ball. Transfer to a bowl.
3. To the bowl containing the bean mixture, add cilantro, quinoa and bell pepper. Cut and fold into the beans until well combined.
4. Using a scooper, spoon or measuring cup, roll the bean mixture into equal sized balls, pressing firmly to hold together, then flatten into a patty shape.
5. Cook patties using one of the following methods.
On stove top: Heat a medium size skillet and lightly coat with olive oil. Place patties in pan with about 2 inches between each to allow room to flip. Cook on each side for 4-5 minutes, or until lightly browned.
In the oven: Preheat oven to 350. Arrange burgers on a parchment lined baking sheet lightly brush or spray with olive oil.
On the grill: Burgers may fall through the grill depending on how firm they are. If preparing in this manner, place on a solid surface, like parchment lined foil, or a grill basket, before putting on grill. Cook for about 4-5 minutes on each side, or until heated through.
**NOTE: If you do not have a food processor, you can use a fork or potato masher to break down the beans.
Pineapple Salsa
Ingredients
1 Cup fresh pineapple, finely chopped
2 Tablespoons cilantro, minced
1/2 small jalapeno, seeds and white part removed, minced
1/2 Tablespoon lime juice
Directions
Combine all ingredients in a small bowl. Allow to sit at least 30 minutes for flavors to meld together.
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