I've been making these burgers twice a month for five years. And I'm just sharing them now? Yup. A very similar version was posted way back when so I was worried they'd be too repetitive but I've realized if we eat them so much you should be too.
Dylan loves these. He smashes handfuls of the crumbled burger into his mouth then whisper-grunts "mmmooorre...". I doubt many kids can resist a sesame seeded bun and squirt of ketchup.
Best Quinoa-Black Bean Burgers
2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa
1/2 cup whole wheat bread crumbs (sub corn meal for gluten-free)
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 small onion, finely chopped
2 tablespoons honey
2 tablespoons dijon mustard
1. In a small sauce pan, toast the quinoa in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook until the water is absorbed (about 15 minutes).
2. Put the black beans, cooked quinoa, bread crumbs, onion, garlic, chili powder, cumin, and tomato paste into a mixing bowl. Mix everything together with your hands until it's evenly mixed. Really go after it and squish the mixture between your fingers, mashing the beans up. You want it to hold together well.
3. Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into four equal pieces. I like to trace a line with my hand before forming patties. Use your hands to build the burgers.
5. Toast the buns, slather them with honey mustard, and assemble the burgers with avocado, tomato, arugula, cilantro, a fried egg, or whatever else catches your eye!
I served the burgers with simple roasted cauliflower.
Pre-heat oven to 425 and toss little florets with olive oil, salt, and pepper. Roast for 30-ish minutes, until golden around the edges.