{recipe} quinoa black bean veggie burgers

Say hello to your next dinner.

I made these a few weeks ago, but naturally have slacked like crazy on blogging the recipe. I know that these will 100% be put into my cycle of easy weeknight meals from now on. They are packed with protein and fiber, and low in sodium and fat. And they're pretty. Win, win situation people.

When I was eating this veggie burger, the word that kept popping up into my head was "substantial." Weird, but true! These burgers are nothing like your run-of-the-mill frozen who-knows-what-is-in-here patty from the grocery store. They are... substantial. And fill you up like crazy! So, when in doubt.... make your own veggie burger!

Quinoa Black Bean Burgers:

Recipe found on Inquiring Chef

Ingredients:

• 1/2 cup dry quinoa
• 1 tsp olive oil
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, divided
• 1 (15-oz) can black beans, drained and rinsed
• 2 Tbsp tomato paste
• 1 large egg
• 2/3 cup frozen corn
• 1/2 cup cilantro, chopped
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 cup rolled oats
• 1/4 cup oat flour (made by running 1/4 rolled oats in the food processor until flour texture)

Directions:

1. Rinse quinoa thoroughly in a fine-mesh strainer until water runs clear to avoid a bitter flavor once cooked. Place rinsed quinoa in a small saucepan with 1 cup of water. Set saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from the heat and allow to cool.
2. Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/3 teaspoon salt and saute the onions until they are softened, about 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. 
3. Stir in the tomato paste, egg, corn, cilantro, cumin, chili powder, and remaining 1/4 tsp salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties.
4. Place the patties on a baking sheet covered with parchment paper and cover with plastic wrap. If you are planning on eating the burgers the night-of, stick the tray into the freezer for about 30-45 minutes. If you can wait, put them in the refrigerator for a few hours or over night. This step helps to hold the burgers together when cooking.
5. When ready to eat, place the tray directly into a pre-heated 400*F oven. Cook 10-12 minutes until the patties are golden brown and crispy. Flip them over and cook for another 10-12 minutes.

These burgers are incredibly versatile. We ended up serving them with guacamole and sauteed onions, but I think they would be delicious with a sriracha-mayo sauce too. You could even switch out the cilantro for a different herb like parsley or basil and serve these puppies with some roasted garlic, goat cheese, and grilled onions. YUM. Also. They are great over a salad as well. Just saying.

ENJOY!

xx, Jen