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Black Bean Quinoa Burgers

I don’t remember eating a lot of black beans as a child. Come to think of it, I don’t remember eating a lot of beans, period. Maybe beans weren’t as popular in the 80s? Or maybe it was the childhood rhyme that kept me away? (Beans beans good for your heart the more you eat the more you… well, you get the point.)

I never imagined using beans 6,000 different ways, but then again, I never imagined my TEXAN husband would give up meat. Beans offer great protein and the stick to your ribs quality that other veggie items do not deliver. Throw in quinoa and you’ve got yourself a great burger replacement. Just so ya know, I have not gone completely cuckoo. This tastes nothing like a burger, but it takes the same shape and tastes great on a bun. Now for the recipe…

Mini Black Bean Quinoa Burgers

Prep Time: 10 mins  Cooking Time: 30 mins

1/2 cup quinoa
1 cup veggie broth
1 16 oz can black beans (drained + rinsed)
1 tablespoon taco seasoning
1 tablespoon butter or olive oil
salt and pepper
1 egg white
cooking spray

Preheat oven to 375 degrees. In a small saucepan bring veggie broth to a boil. Pour in quinoa and reduce to a simmer. Simmer for 10 minutes until water is mostly absorbed and germ ring appears on quinoa. Stir in butter or olive oil and set aside to cool. (It’s ok if your quinoa is a little moist, it will cook more in the oven.) In a medium bowl use a potato masher or a fork to mash up black beans. Stir in quinoa, taco seasoning and egg white. Add salt and pepper to taste. Scoop out black bean mixture and form into a 1 1/2 inch ball. Flatten the ball and place on a greased cookie sheet. Continue until you have used up all the mixture. Spray the top of the burgers and bake for 15 to 20 minutes or until they firm up an begin to brown. Serve on mini buns. Makes approximately 10 mini burgers.

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