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


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

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):  - I have made a few changes which are reflected in the above post.