One of my favorite foods is a delicious black bean or veggie burger. But to be frank, most of my homemade veggie/black bean/quinoa/whatever burgers have been less than inspiring. Either the taste was great and they disintegrated to crumbles when making patties or while cooking OR they stuck together like peanut butter and jelly but had zero flavor. Oh wait…what about the ones where the texture was just all wrong? Mushy. Bleh.
But this one. This one is a keeper. Kid-tested, mom-approved, great flavor, correct consistency and pleasantly palatable texture. This recipe is my new go-to-thumbs-up, homemade black bean quinoa burger. On any given week, you will find me doubling or tripling the recipe, cooking it immediately or freezing half, serving them as patties or as little, bite-size balls. Either way, it’s now a staple, especially for lunch packing! I hope you enjoy them as much as we do!
- 1 can black beans, rinsed and drained
- 1/2 cup cooked quinoa
- 1/2 cup bread crumbs
- 1/4 minced bell pepper
- 2 Tbsp minced onion
- 1 large garlic clove, minced
- 1.5 Tsp cumin
- 1/2 Tsp pink Himalayan sea salt
- dash ground cayenne (optional)
- 1 egg from pasture-raised chickens
- 2 Tbsp avocado oil (for cooking patties on the cast iron skillet)
- Mash black beans with a fork until forming a chunky paste, but leaving some whole.
- Mix all ingredients with your hands in a large mixing bowl, except avocado oil.
- Form into 4-5 patties.
- Heat oil in cast iron skillet and cook until heated through, 3-4 minutes per side over medium/high heat.
- These can be frozen prior to cooking. I sometimes double or triple the recipe. Simply separate with wax paper in airtight container. Cook from frozen just as above but for 6-7 minutes over medium to medium/high heat. Or, thaw overnight and cook as if they were prepared fresh that day.
- Sub in gluten-free bread crumbs for the traditional bread crumbs and this becomes a great dish for your gluten-free friends!