Quinoa Black Bean Burgers


The answer for what to do with left over quinoa.

Spiced up Mexican, black beans and quinoa make a tasty burger, cake or slider. The perfect vegan addition to any Cinco de Mayo buffet (if egg omitted).

Serve with a dollop of guacamole and a side of salsa.

3 Tablespoons olive oil plus 3 more Tablespoons
1 medium onion
1/2 red bell pepper
2 garlic cloves, minced
15 ounces black beans, drained
1 Tablespoon dried oregano
1/4  teaspoon cayenne pepper
1/4  teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/4 cup chopped cilantro
2 cups quinoa, cooked
1 Tablespoon dijon mustard
1 egg (optional)

Preheat oven to 350 degrees. Finely chop onion and red pepper. Saute in skillet with olive oil with minced garlic until onions are translucent. Set aside. In a medium bowl, mash black beans and add oregano, cayenne, chili powder, paprika, cumin, salt and pepper. Stir in onion-pepper mixture, cilantro and mustard. Add quinoa and egg and mix thoroughly. If omitting the egg, decrease quinoa amount by 1/2 to 1 cup or burgers will fall apart.  Form into burgers or sliders.

Heat remaining olive oil in a heavy skillet on medium high and add burgers. Turn after approximately 4 minutes or until browned and crisp, being careful to maintain their shape – especially if egg is not used. Brown on other side and pop in the oven for approximatley 15 minutes or heated thoroughly being careful not to dry them out. Serve.

Makes 6-8 burgers or 15-18 sliders.


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