Saturday, March 24, 2012

Quinoa & Black Bean Burger

I made this recipe last night and it was a big hit. The “burgers” were moist and tasty, while the avocado spread added some spice. Of course they weren’t like regular hamburgers, but I think there are a good substitute (but with none of the saturated fats!). I served it on whole wheat pita with cucumbers on the side. Since it makes 6 burgers we will be having them again tonight, this time with asparagus as a side. If I can get another ripe avocado I’ll make the spread again as well – it was really yummy.

Quinoa & Black Bean Burger with Spicy Avocado Spreadstar4


Yields: 6 Servings

Ingredients

For the black bean and quinoa burgers:
2 cups cooked quinoa (less than 1 cup dried)
2 cups black beans (Canned is fine as long as it is organic, no sodium. If you're
1 1/2 cups chicken broth
1/2 teaspoon turmeric
1/4 teaspoon cumin
2 cloves garlic minced
salt & pepper
olive oil
6 whole wheat pita or toasted whole grain buns for serving
For the smoky avocado spread:
1 ripe avocado
1 plum tomato seeds removed and diced.
1/4 teaspoon smoked paprika (my paprika isn't a smoked one)
1/4 teaspoon crushed red pepper or 1/2 tsp sirrachi (optional)
salt & pepper

Instructions
While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes (may require more time to reduce stock). Drain the beans (I didn't but there wasn't much liquid left - the patties weren't too wet).


In a large bowl combine the beans, garlic, and a pinch of salt and pepper. Mash the ingredients together, then add in the quinoa and combine. Adjust the seasoning if necessary.


Form the mixture into patties. Use a 1/2 cup measure for 6 good size patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).


For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper or hot sauce (if using), season with salt and pepper and combine.


In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).


Serve immediately on a pita or a toasted bun with the avocado spread.


Source (I’m now following this blog as it looks like she has some good vegan recipes): http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2011/10/4/quinoa-black-bean-burger-with-a-smoky-avocado-spread.html  - I have made a few changes which are reflected in the above post.

1 comment:

Merikay said...

Those look good and in keeping with my own new way of eating. I am not trying to eat "vegan" but am trying to increase fiber, and decrease fat. Red meat is out for me.

Thanks for passing along the URL for the what's cooking site.