This weekend, I had a craving for a really good veggie burger – but not just any veggie burger would do! I wanted a bun worthy patty that not only stuck together, but also scored big in the taste department. These black bean and quinoa burgers really fit the bill.
I will have to say that I am not sure I have ever made a vegetarian burger that held together like this one. Bean burgers tend to be hit or miss in the holding together department. Cooking was a breeze as the patties easily lifted from the pan when it was time to turn and didn’t crumble a bit despite my less that steady hand.
I loved the hummus surprise inside, but mine didn’t really taste cheesy like the original recipe intended. You think it could have been the roasted red pepper and garlic hummus I used? Yeah, me too. If you want a cheesier flavor I would use plain hummus – but I have to tell you the roasted red pepper hummus was really tasty inside. It really added something special to these black bean burgers.
The family enjoyed these in real buns with all the trimmings, while I used big romaine leaves as my “buns”. Either way these black bean quinoa burgers were a hit and well worth the effort!
I’ll be trying this one again with a real bun when I’m not trying to lose weight, but the patties themselves were surprisingly filling and absolutely delicious.
Ok, I’m off to work out and finish Week 6 of P90x!
Woot!
Recipe adapted from Peas and Thank You
Ingredients
- 1 cup cooked quinoa
- 1 cup dry whole wheat or quinoa pasta
- 2 cups cooked black beans
- 2 teaspoons tamari
- 2 teaspoons liquid smoke
- ¼ cup onion, chopped fine
- 4 cloves garlic, minced
- 3 tablespoons hummus
- 2 teaspoons lemon juice
- 1 ½ tablespoons nutritional yeast
Instructions
- Bring a medium pot of water to a boil and add pasta. Cook for 17 minutes and drain. (Note: pasta will be slightly over cooked. This is a good thing as it will help hold the patties together.
- Put pasta, black beans, tamari, liquid smoke, onion and garlic in a blender and process until smooth. Transfer to a bowl and add quinoa.
- Divide mixture into four equal sections. Divide each section into two parts, with one slightly larger than the other. Using parchment paper, flatten into patties. Put a tablespoon of the hummus mixture on the larger of the two patties. Top with the smaller. Repeat with the remaining mixture until you have four patties.
- Spray a skillet with cooking spray and heat to medium. Cook for 7 to 8 minutes. Flip and cook for 5 more minutes.
Notes
Calories 235, Fat 2.2g, Carbohydrates 40.3g, Protein 15.1g, Cholesterol 0mg, Sodium 369 mg, Fiber 12.1g, Sugars 2.7g, Weight Watchers Points Plus 5, Old Points 4
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