Black Bean Burgers

When I made these burgers I had some leftover quinoa salad that I could not face eating again. This was the perfect solution! With the dressing already on the quinoa I skipped the olive oil. As well, I had no time to dry breadcrumbs, and did not want to use the oven energy for just that activity, so I used fresh breadcrumbs and the result was great!

Playing with the seasonings of the burgers is easy to do! Serve the burgers either on a hamburger bun or on a Portobello mushroom or on its own!


Black Bean Burgers (6)

1/2 cup cooked quinoa (room temperature or colder)
1 1/2 cups cooked black beans*, well drained
1/4 cup chopped onion (red or yellow)
1 clove garlic, minced (optional)
2 T olive oil
1 T jalapeno pepper, seeded and chopped finely
1/2 t salt
1/2 t ground chili
1/2 t ground cumin
1/3 cup fresh breadcrumbs

First make the breadcrumbs by putting some ends of bread into a food processor. Process to make breadcrumbs and set aside on a plate.

Combine the quinoa, black beans, onion, garlic (optional), oil, pepper, and seasonings in the bowl of the same food processor. Mix only to blend, leaving some visible chunks.

Spoon out 6 patties onto a plate. With your hands, pick up a burger, and place it onto the breadcrumbs. Then turn it over to cover the other side.

Cook the burgers by heating in a frying pan. No fat is needed, just brown one side, then carefully flip, and brown the other side.

Serve with a beautiful green salad and top with your favorite toppings!


*Why not beans from a can? Canned beans carry a larger environmental footprint and a smaller nutritional footprint. They are stored in a can that is usually lined with BPA (Bisphenol A) which seeps into your food. As well, these beans often contain salt. Save your money and your health and choose to cook your own beans. Watch this mothering Mother video on How To Prepare, Cook and Store Beans

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