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Black Bean–Quinoa Burger

Portions:6
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Ingredients

FOR THE BURGER

  • 2 14.5-ounce cans black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 red bell pepper finely chopped
  • 1 small red onion finely chopped
  • 4 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chili powder
  • ½ teaspoon hot smoked paprika
  • 2 tablespoons Worcestershire sauce
  • 1 cup cooked quinoa
  • ½ cup panko bread crumbs
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 6 slices yellow cheddar cheese

FOR THE SPECIAL SAUCE

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sriracha sauce
  • ¼ cup finely chopped dill pickles
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 6 potato buns toasted, for serving
  • Tomato sliced, for serving
  • Arugula for serving

Instructions

  • Preheat the oven to 400ºF.
  • Line a baking sheet with parchment paper.
  • Put the black beans in a large bowl and, using a potato masher, mash until blended, with some larger pieces of beans remaining.
  • Set aside.
  • In a large sauté pan over medium-high heat, heat the olive oil.
  • Add the bell pepper and onion.
  • Sauté until softened, about 7 minutes.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the cumin, chili powder, and paprika and cook for an additional minute.
  • Remove from the heat and transfer to the bowl with the black beans.
  • Add the Worcestershire sauce, quinoa, panko, and eggs and season with salt and black pepper.
  • Mix to combine.
  • Divide the bean mixture into six 6-ounce portions and form them into patties and place on the prepared baking sheet.
  • Bake until the outside is crispy, about 20 minutes, flipping halfway through.
  • During the last 5 minutes of cooking, add a cheese slice to the top of each patty.
  • Meanwhile, make the special sauce: Combine the mayonnaise, ketchup, sriracha, pickles, Worcestershire sauce, and salt and pepper to taste in a small bowl.
  • Set aside.
  • To serve, spread some special sauce on the bottom and top of each toasted bun.
  • Place a black bean patty on the bottom bun.
  • Add tomato slices and arugula.
  • Cap with the bun top and serve.

Notes / Tips / Wine Advice:

THE MORE YOU GLOW
Just because there is no meat in these burgers doesn’t mean they aren’t filled with protein. Both black beans and quinoa are jam-packed with the stuff, helping to keep you full long after you finish this burger.
JUST THE TIPS
Use two lids from quart containers (lined with plastic wrap) to form the perfect burger!
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Course Meat substitutes / Vegetables
Diets Vegetarian