Quinoa and black bean burgers
Quinoa and black bean burgers with sautéed onion, coriander and a mixture firm enough to griddle.
Approximate total time: 50 min4 servingsInternationalMeal base: Quinoa and black beans
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 200 g cooked, cooled quinoa
- 400 g cooked, drained black beans
- 1 onion
- 50 g vegan breadcrumbs
- 1 tbsp ground flaxseed
- 6 coriander sprigs
- 2 tbsp olive oil, plus a little for the pan
- 2 tsp sweet paprika
- 1 tsp garlic powder
- Salt to taste
- 4 vegan burger buns
- Lettuce and vegan mayonnaise to serve
Step-by-step method
- Slice the onion and brown it in the olive oil, stirring to prevent burning.
- Put quinoa, well-drained beans, breadcrumbs, flaxseed, onion, coriander and seasonings in a food processor.
- Pulse briefly: the mixture should bind while retaining small pieces of beans and quinoa.
- Chill for 30 minutes. Divide into 8 portions and shape into flat patties.
- Heat a lightly oiled frying pan and cook for about 4–5 minutes per side, turning once firm.
- Serve two per person in buns with lettuce and vegan mayonnaise, or on plates with vegetables.
✦ Kitchen tip
Timing starts with cooked quinoa and beans. Chilling before shaping helps the burgers hold their shape.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.