Description
These burgers are easy to make and filling. Black beans and quinoa provide protein and fibre as well as lots of taste.
Scale
Ingredients
- 1 cup cooked quinoa, cooled
- 1/4 cup finely chopped fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (or 1/4 teaspoon cayenne pepper)
- 2 (14 oz/398 mL) cans black beans, drained and rinsed, divided (about 3 cups)
- 1 large egg*
- 1 tablespoon olive oil
- 4 hamburger buns, split and toasted
- Plain Greek yogurt
- Salsa
- Spinach leaves
Instructions
- In food processor, combine quinoa, cilantro, cumin, oregano, cayenne, half the beans and egg; pulse until a chunky purée forms.
- Transfer purée to a medium bowl and stir in the remaining beans. Form into four 3/4-inch (2 cm) thick patties.
- In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 to 4 minutes or until crispy on the outside and hot in the centre.
- Transfer patties to toasted buns. Top with any of the suggested accompaniments, as desired.
Notes
If you can only find larger 19-oz (540 mL) cans of beans, you will need about 1 1/2 cans (3 cups/750 mL drained).
For Vegan Burgers: Use 3 tbsp (45 mL) vegan mayonnaise alternative in place of the egg.