about the recipe
These Black Bean Quinoa Burgers are a veggie burger recipe I turn to again and again. They really do have it all - a touch of heat from chipotle chili, garlic and crushed red pepper, sweetness from tomato paste, cheesy goodness from Monterey Jack cheese, and a punch of flavor from cilantro and chili powder.
INGREDIENTS
– 1 ½ cups cooked black beans divided – 1 chipotle chili in adobo sauce – 1 onion chopped fine – 1 tablespoon garlic minced – 2 tablespoons tomato paste – ½ teaspoon chili powder – ¼ teaspoon crushed red pepper more or less to taste – Salt and Pepper to taste (I used ¾ teaspoon sea salt, ½ teaspoon ground pepper) – 1 cup cooked quinoa – ½ cup breadcrumbs gluten free if necessary – ¼ cup cilantro minced – ½ cup Monterey Jack cheese shredded (or Daiya Shreds) – 2 eggs beaten, or 2 flax eggs – 2 tablespoons avocado oil for cooking
– Place ½ cup of black beans in the bowl of the food processor with the chipotle chili. Pulse until well combined. Combine with the remainder of black beans in a large bowl.
– Heat skillet sprayed with oil over medium heat. Add onion and cook for 7 minutes. Stir in garlic, tomato paste, chili powder, crushed red pepper, salt, and pepper and cook for one more minute. Remove from heat and combine with black bean mixture.
– Stir in quinoa, breadcrumbs and cilantro. Allow to cool for 3–4 minutes and add in eggs and cheese.
– Form patties and place in the freezer for 10 minutes. Heat oil large skillet over medium heat. Cook for 3 to 6 minutes per side.
– Optional: For firmer burgers in the center, bake in a 350 degree oven for 8 to 10 minutes.
– Serve on buns with desired fixings. Also great over a bed of greens.