Black Bean Burger
These burgers have everything you want in a meal: chewy quinoa, creamy black beans, crisp bell peppers and warm, earthy cumin. Plus, they’re hearty and flavorful (you won’t miss the meat) and, importantly, kid approved. They’re great for Meatless Monday or any night of the week when you want the experience of a burger, but with a lighter, plant-based protein.
Recipe adapted from AllRecipes
Recipe adapted from AllRecipes
Recipe - UPTOWN MINNEAPOLIS
Black Bean Burger
Prep Time15 Minutes
Servings5
Cook Time20 Minutes
Ingredients
¾ cup water
¼ cup quinoa
1 15-ounce can black beans, rinsed and drained
½ cup bread crumbs
¼ cup minced yellow bell pepper
2 tablespoons minced white onion
1 large garlic clove, minced
1 ½ teaspoons L&B Ground Cumin
½ teaspoon 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
- 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.
- 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.
- 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.
- Divide the mixture into 5 even portions and form them into patties.
- 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.
- Transfer the patties to the buns and garnish with the arugula, tomato and red onion.
15 minutes
Prep Time
20 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
L&B Spring Water, 20 Ounce
$1.09$0.05/oz
Bob's Red Mill Organic Whole Grain Quinoa, 26 Ounce
$18.69$0.72/oz
Bush's Best Black Beans, 15 Ounce
$2.03$0.14/oz
Bella Plain Bread Crumbs, 16 Ounce
$4.49$0.28/oz
Premium Yellow Bell Peppers, 0.5 Pound
$2.60 avg/ea$5.19/lb
White Onions, 1 Pound
$2.69 avg/ea$2.69/lb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
L&B Ground Cumin, 1.7 Ounce
Deal
$5.99 was $6.79$3.52/oz
Morton Coarse Kosher Salt, 3 Pound
$5.89$1.96/lb
Frank's RedHot Original Hot Sauce, 12 Ounce
$5.59$0.47/oz
L&B Large Organic Brown Eggs, 12 Each
$6.09$0.51 each
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $13.29$0.71/oz
L&B Gourmet Wholesome Wheat Burger Buns, 4 Each
$4.19$1.05 each
Organicgirl Organic Baby Arugula, 5 Ounce
$5.19$1.04/oz
Bushel Boy Beefsteak Tomatoes, 0.5 Pound
$2.10 avg/ea$4.19/lb
Red Onions, 1 Pound
$2.69 avg/ea$2.69/lb
Directions
- 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.
- 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.
- 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.
- Divide the mixture into 5 even portions and form them into patties.
- 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.
- Transfer the patties to the buns and garnish with the arugula, tomato and red onion.