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Vegan burger recipe with black beans, carrots, quinoa and lots of spice.
Cook the quinoa according to package directions using 1 cup of vegetable stock in place of the water called for. When it’s done, remove from heat and set aside.
While the quinoa cooks, heat 1 teaspoon olive oil in a small skillet with a small pinch of salt. Add the carrots, onion and garlic and sauté until soft and fragrant, about 8 minutes. When done, remove from heat.
While the vegetables sauté, mix the paprika, cumin, cinnamon, oregano, sea salt, cayenne pepper and black pepper in a small bowl and set aside.
Pour the rinsed black beans into a large bowl. Add the cooked carrots, onion, and garlic to the black beans. Using a pastry blender or two forks, smash the mixture to break down the black beans. Don’t mash them completely; just until the mixture is cohesive. You can also use a food processor for this step.
Add the ketchup, soy sauce, Sriracha and the spice mixture and stir well. Add the quinoa, 1/2 cup panko and the egg and mix to combine. If needed, add additional panko. The mixture should easily hold together when formed into a patty. If it doesn’t, add more panko, little bits at a time.
Form the mixture into patties, 1/2-cup each. Refrigerate the patties for a minimum of 20 minutes, up to two days before cooking.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Place the patties in the skillet and allow them to cook until browned, about 4 minutes per side.
Serve burgers on buns with your desired burger toppings.
If preferred, you can bake the patties in a 400 F oven for 15-20 minutes. They will be less crispy on the edges if you choose this method.
To prepare these vegan, replace the egg with a flax egg or chia egg (mix 1 tablespoon of either seed with 3 tablespoons of warm water; let it sit for 5 minutes and then mix in as you would an egg.)
The patties can be made ahead of time and stored in the refrigerator for a couple of days; or frozen for a couple of months.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!