Black Bean, Quinoa & Cheddar Burgers

black-bean-quinoa-cheddar-burger

I keep thinking that my life is going to settle down and that I’m going to get used to having a baby again. Nine months into it and that doesn’t seem to be happening. In fact, I think I must have been blacking out on what it was really like because if anything things just keep get crazier. I’ve got a little wild child on my hands who thinks that the fireplace is the perfect spot to pull up and that naps are for sissies.

So while I dream of days spent in the kitchen creating something that feels a bit gourmet, my reality is much more quick and easy these days.  I’ve found that lunch sometimes doesn’t happen unless I’m prepared ahead of time.  Last weekend, I made these veggie burgers and it was just amazing to be able to pull them out of the fridge for a quick lunch.

The recipe made six and I decided to cook three and freeze three uncooked.  Then I thawed the last three out in the fridge overnight and cooked them as needed.  Worked like a charm!

black-bean-cheddar-quinoa-burger-2

 

Black Bean, Quinoa & Cheddar Burgers

Rating: 51

Yield: 6 servings

Serving Size: 1 burger

Calories per serving: 202

Fat per serving: 6.5g

Black Bean, Quinoa & Cheddar Burgers

Ingredients

  • 1 cup cooked quinoa
  • 1 ½ cups drained and rinsed black beans (1 can)
  • 1 egg or flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 3 ounces cheddar cheese or Daiya, shredded
  • 1 chopped onion
  • ¼ cup chopped cilantro
  • 1/2 cup organic cornmeal
  • Coconut oil, for cooking

Instructions

  1. If using flax egg, combine ground flax seeds with warm water and set aside. (Skip this step if using an egg.)
  2. Place quinoa in a food processor along with ½ of the beans. Pulse until a paste forms. Add (flax) egg, cumin, paprika and sea salt and process for one minute. Transfer to a bowl. Stir in remaining beans, cheese, onion and cilantro.
  3. Place cornmeal in a shallow dish.
  4. Form quinoa mixture into patties and carefully coat with cornmeal. Transfer to a parchment lined plate and refrigerate for 30 minutes.
  5. Heat oil to medium in a heavy skillet. Cook for 7 to 9 minutes per side, until firm and crispy.

Notes

Servings 6, Calories 202, Fat 6.5g, Carbohydrates 25.3g, Protein 11.1g, Cholesterol 42mg, Sodium 338mg, Fiber 6.2g, Sugars 2.0g, WW Pts 5

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