Lately, we’ve been trying to clean up our eating in this house. These burgers were so great, we had them twice in the span of a week. I even crumbled it up, swirled in some pepper jack cheese and topped with sriracha the next day for my lunch. Yum!
I left out the egg because my kids are allergic and this made the patties too delicate for the grill, but they worked just fine in a skillet with a bit of olive oil. I’m sure you could bake these too! Experiment. Find what works for you.
3/4c uncooked quinoa
1 1/2c water
15oz can black beans (rinsed)
Diced bell pepper
1/2c rolled oats, raw
1-2 cloves of garlic
1 1/2tsp cumin
Sea salt & pepper to taste
1 egg (optional)
Cook quinoa in a rice cooker. All varieties have different cooking times, but mine takes about 13 minutes.
Mash up most, not all, of the black beans into a paste.
Mix cooked quinoa with whole and mashed beans, carrots, peppers, garlic, oats, cumin and S&P (and egg if you’re using it). Shape into patties.
Heat olive oil in large skillet on medium high.
Cook patties about 3 minutes on each side.
Top with pepper jack cheese, some sriracha, anything you can think of.
These would be great on whole wheat hamburger buns.