Red Quinoa & Black Bean Veggie Burger

Red Quinoa and Black Bean Burger

Not Your Average Veggie Burger

RECIPE+PHOTOS FROM THE VIEW FROM GREAT ISLAND

As grilling season heads into full swing, we’re sure that people will begin to crave some variety from their normal barbecue selections. That being said, Susan Moran, creator of The View from Great Island, has managed to achieve the perfect veggie burger recipe. Juicy and flavorful, this red quinoa and black bean burger delivers on all of the promise of a regular burger, only without the meat! For a healthier alternative, or just a new grilling venture, this burger is perfect for vegetarians and meat eaters alike. Check below for the recipe and instructions, and don’t forget to add the chipotle mayo for a little added heat!

Red Quinoa & Black Bean Burger
 
Author:
Ingredients
Chipotle Mayonnaise
  • ½ cup mayonnaise
  • 1 small can of chipotle chilis in adobo sauce
Burger
  • ½ oz package dried shitake mushrooms (or any variety you like)
  • ½ red onion, peeled
  • 1 jalapeno pepper
  • ½ yellow bell pepper (any color you like)
  • 1 cup cooked black beans (canned is fine) rinsed and well drained
  • ½ cup bread or cracker crumbs
  • 1 large egg
  • 1½ cups cooked red quinoa (regular quinoa is fine, too
  • 1 Tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp onion salt
  • ½ tsp freshly cracked black pepper
  • olive oil for frying
Instructions
Chipotle Mayonnaise
  1. Make the chipotle mayo by mixing the mayonnaise with the sauce from the chiles, to taste.
  2. Add to burger, and enjoy!
Burger
  1. Reconstitute the mushrooms according to the package directions. Drain them and squeeze out excess moisture with a paper towel.
  2. Give the onion and bell pepper a rough chop and put them in the bowl of a food processor. Cut the stem off the jalapeno, and slice it, seeds and all. Add it to the processor along with the mushrooms. Pulse the machine about 12 times.
  3. Add the beans and pulse 8 more times. Scrape down the sides of the machine, and pulse another 8 times.
  4. Add in the crumbs, the egg, the quinoa, the Worcestershire sauce, salts, and pepper. Pulse about 12 times until everything is combined but still has texture.
  5. Use a ½ cup measure to scoop out the mixture and form into burgers. Separate the burgers with waxed paper, and cover with plastic wrap. Put in the refrigerator to chill until needed.
  6. To cook the burgers, coat the bottom of a pan with olive oil and heat until hot. Fry the burgers for about 7-10 minutes per side, on a medium heat. Flatten the burgers with your spatula if they are on the thick side.
  7. Serve up your burgers with all the traditional fixings.

 

PHOTO: The View from Great Island

Mesa, US

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