Black Bean-Quinoa Burgers

Don't forget your vegetarian friends on the 4th of July. These are heavenly! I could be vegetarian if I didn't sometimes have to have a fried pork chop, chicken livers or lamb chops.

My sister, Sandy, sent me this recipe. She doesn't send many but the ones she sends are wonderful. They freeze great for a quick dinner and can be reheated on the grill. Another make-ahead-meal!

Black Bean-Quinoa Burgers
8 burgers
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1/2 cup quinoa
1 small onion finely chopped (1 cup)
6 oil packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 (15-ounce) can black beans, rinsed and drained, divided
2 cloves minced garlic
2 teaspoons dried steak seasoning(she uses Burnt Sacrifice-Santa Maria)
8 whole grain hamburger buns

1. Stir together quinoa and 1 1/4 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes, or until all liquid is absorbed. You should have 1 1/2 cups cooked quinoa.

2. Place onion and sun-dried tomatoes in medium non-stick skillet and cook over medium heat. The oil on the tomatoes should be enough to saute the onion. Cook 3 to 4 minutes or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning and 1 cup water. Simmer 3 to 5 minutes or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add 3/4 cup quinoa and process till smooth. Transfer to a bowl and add remaining 3/4 cup of black beans and remaining 3/4 cup quinoa. Season with salt and pepper and cool.

4. Preheat oven to 350 degrees and generously coat baking sheet with cooking spray. Shape mixture into 8 patties (1/2 cup each) and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with a spatula and bake 10 minutes more or until both sides are crisp and brown.

Serve on bun with favorite topping.

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