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It is summer and burgers are all the rage. Not everyone is a carnivore or prefers a meat patty. A majority of us prefer veggie burgers aka vegetarian burgers. And it’s not because I am from California that I love veggie burgers. I just do. Lately, much improvement has been made to the veggie patty. Many restaurant were using those frozen vegetable patties, but are now starting to step up their game by making better tasting veggie burgers. Cooking magazines, cookbooks, and food blogs are now publishing a variety of veggie burger recipes too. This week, I decided to make my very first veggie burger, and I am so glad that I did. This is one of the “BEST” tasting veggie burgers that I have eaten. It really is!
By taking the time to make my own veggie burgers from scratch, using wholesome ingredients such as organic quinoa, black beans and a fresh Anaheim chile, I’ve turned my meat patty eating hubby into a veggie burger fan. He would have never tried one otherwise.
I will never make ordinary guacamole again. From now on I’m only making this tomatillo guacamole. The flavors from the tomatillo, lime juice, and garlic are amazing! And it is so easy to make. Grab some chips and pass the bowl of tomatillo guacamole please!
One of the main ingredients in this burger is quinoa (pronounced KEEN-wah). Quinoa is gluten-free and considered a “superfood”, due to it’s complete protein that contains all of the essential amino acids. These patties are simple to make. In a food processor, add your cooked quinoa, a mixture of scallions, chile, and garlic, then the black beans and pulse. Some additional ingredients are added, making the quinoa mixture stick together. Patties are then easily shaped by hand and refrigerated for a bit, which helps them stick together in the cooking process.
Be sure to rinse your quinoa well before cooking. Quinoa develops a protective, soapy-tasting coating of saponins as it grows, which dissolves easily during rinsing.
Quinoa and black bean patties are gluten-free and taste great served with or without a bun.
Quinoa + Black Bean Burgers
- Prep Time: 1 hours
- Cook Time: 10 minutes
- Total Time: 1 hours 10 minutes
- Yield: 6 1x
- Category: Vegetarian - Gluten Free
Description
Adapted from Fine Cooking, June/July 2014
Ingredients
- 1 cup low sodium organic vegetable broth
- 1/2 cup white quinoa, well rinsed
- 1/3 cup plus 2 tablespoons olive oil
- 1/2 fresh Anaheim chile, seeded and finely chopped
- 4 scallions, thinly sliced
- 2 large garlic cloves, finely chopped
- 1 15-oz organic black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup whole wheat panko
- 1 large egg, beaten
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground cumin
- Kosher salt
- 6 whole-wheat buns [omit if gluten free]
Instructions
- In a large saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes, keeping the lid on. Uncover and fluff with fork.
- In an 8-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the Anaheim chile, scallions, and garlic, and cook, stirring, until softened, for approximately 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined.
- In a large bowl, add the mixture from the food processor and gently stir in the cilantro, panko, egg, chile powder, cumin, and 1/2 teaspoon salt. With wet hands, gently form six 1/2-inch thick patties. Refrigerate, uncovered, until firm, at lead 30 minutes and up to 4 hours.
- In a large skillet, heat the remaining 1/3 cup oil over medium heat until simmering hot. Cooking 3 patties at a time, cook until well browned on one side, about 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm, and repeat with the remaining patties, adding more oil if necessary. Serve with or without a whole-wheat bun and top with tomatillo guacamole.
Notes
The equipment section above contains affiliate links to products I use and love!
Tomatillo Guacamole
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Gluten-free, Vegetarian
Description
Adapted by Fine Cooking, June/July 2014
Ingredients
- 1 large ripe avocado, chopped
- 1 tomatillo, chopped
- 2 tablespoons chopped fresh cilantro
- 2 scallion whites, thinly sliced
- 2 cloves garlic, minced
- 1 serrano chile, seeded and finely chopped
- 1 lime, juiced
- kosher salt to taste
Instructions
- In a bowl, add the guacamole ingredients and mix together, mashing lightly. Season to taste with salt. [The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning.]
Anna @ One Prickly Pear says
I love tomatillos! And, those burgers look absolutely amazing! Need to try making these ASAP! 🙂
Dori says
Anna,
Thank you so much for your lovely comment!