Black Bean Chili Burgers
Submitted by uncle.randy
Vegetarian black bean chili burgers made with quinoa, cilantro, bell pepper, and warm spices. Crispy on the outside, hearty inside. Ready in 30 minutes with all the fixings.
YIELD
6 servingsPREP
25 minCOOK
5 minREADY
30 minForget those sad, crumbly veggie burgers that taste like cardboard. These hold together, have real flavor, and actually crisp up in the pan.
Black bean flakes and cooked quinoa form the base, giving you protein and a satisfying chew. Chili powder, cumin, fresh cilantro, green onions, and red bell pepper bring the flavor. Breadcrumbs bind it all together so you can shape solid patties that won’t fall apart on you.
Two minutes per side in a hot skillet and you’ve got a golden, crispy crust with a tender center.
Pile on the toppings: shredded lettuce, cheddar, sour cream, salsa, avocado, and olives. Go big or go home.
Kitchen Tips
- Flour your hands before shaping the patties. The mixture is sticky and you’ll end up wearing it otherwise.
- Press the patties thin (about ¼ inch). They hold together better and get more surface area for that crispy sear.
- Don’t flip more than once. Let the crust develop fully on the first side before you touch them.
- Make extra quinoa while you’re at it. Store the leftovers for grain bowls during the week.
Ingredients
Directions
Bring 1 cup water to a boil in a small saucepan.
Add quinoa, cover and simmer 15 minutes.
Place black bean flakes in a medium-sized bowl.
Stir in boiling water.
Cover and let stand 5 minutes.
Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt.
Mix well. Lightly flour hands and divide mixture into six equal balls.
Flatten each ball into a ¼ inch-thick cake.
Heat oil in a nonstick skillet.
Cook each bean cake about 2 minutes each side.
Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.
Comments
