Black Bean & Quinoa Veggie Burger
My man loves burgers. I made the one in this photo to surprise him when he came home from work. As I was taking pics of my creation, it looked so tasty that I just had to try one bite. Then, I ate half of it before I could get it into the fridge. “Surprise Baby! I made you half a veggie burger!” Fortunately, there’s enough black bean mixture to make a few more of these. He’s gonna love them.
If you’ve never made homemade veggie burgers before, you’ll be amazed at how fresh tasting and hearty they are. I put this one on a toasted everything bagel, and garnished with sun dried tomatoes, avocado, lettuce, Roma tomato, and Dijon mustard, yummy! This would also be great with some cheddar cheese, ketchup and pickles.
In a food processor, pulse till just combined: 1 can organic black beans rinsed and drained, 1/2 cup cooked brown rice, 1/2 cup cooked quinoa, 1 large shredded carrot, 1 small finely chopped onion, 2 tblsp chopped fresh parsley, salt & pepper, 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ancho chili powder, 2 minced garlic cloves, 1 small scrambled egg, 3 tblsp quick cooking oatmeal, 1 tsp olive oil, 2 or 3 tblsp rice flour, garbanzo bean flour or just regular old all purpose flour. Be careful not to over process it or it will be too mushy. You want to be able to still recognize the rice, beans and other ingredients.
Heat a skillet to medium heat and add 1 tblsp olive oil
Form black bean burgers, dusting with additional flour if needed, they can be pretty messy / sticky at this uncooked stage.
Place the burgers in the skillet and cook on both sides for a 8 - 10 minutes total till cooked through. Add cheese if you like. Top with your favorite lettuce, tomatoes, avocado, veggie bacon, or anything you like!