Black Bean Burger
Servings:*
5 servingsIngredients
- ¾ cup water
- ¼ cup quinoa
- 1 15-ounce can black beans, rinsed and drained
- ½ cup breadcrumbs
- ¼ cup minced yellow bell pepper
- 2 tablespoons minced white onion
- 1 large garlic clove, minced
- 1 ½ teaspoons L&B Ground Cumin
- ½ teaspoons kosher salt
- 1 teaspoon hot sauce, such as Frank's RedHot®
- 1 egg
- 3 tablespoons L&B Extra Virgin Olive Oil
- 5 whole wheat buns
- Arugula, for garnish
- 1 tomato, sliced, for garnish
- 1 red onion, sliced, for garnish
Directions
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To make the quinoa: In a small pot, bring the water to a simmer over high heat, then add the quinoa and let the water return to a simmer. Once simmering, turn the heat to low, cover the pot with a lid and let it cook until the water is absorbed, about 15 minutes.
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To make the burgers: In a large bowl, smash the black beans with a fork until they have a paste-like texture. Leave some beans whole.
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Add the breadcrumbs, cooked quinoa, yellow bell peppers, white onions, garlic, cumin, salt, hot sauce and egg to the bowl. Mix with your hands until fully incorporated.
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Divide the mixture into 5 even portions and form them into patties.
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In a large skillet, heat the olive oil over medium heat. Add the patties to the pan and cook until browned, 2 to 3 minutes per side.
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Transfer the patties to the buns and garnish with the arugula, tomato and red onion.