Black Bean Burgers

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.

Cassie’s Notes:
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.