Food, Recipe

Black bean red quinoa burger



February in Minnesota and we have no snow on the ground. I repeat, no snow. It’s a miracle I haven’t witnessed in four years of living here, and yet senior year here I am enjoying a relatively warm, snow free winter. Thanks mother nature. We owe ya one.

Sophomore year was a particularly bad winter and yet my roommate and I discovered the wonders of all-you-can-heat, aka “tuition is paying for unlimited heating, so who’s to stop me from cranking this up full blast?” No one could enter our room without sweating. We had it hot in there 24/7. We wore t-shirts and shorts and used my blender to make smoothies and milkshakes. It prevented us from going completely insane once we stepped outside. “I feel like I’m being oppressed,” I moaned pitifully when I opened the door to the bitter cold.

In short, summer food in winter is excellent. These red quinoa black bean burgers are excellently excellent. They are more like winter-summer burgers, with lots of protein and hearty quinoa. These aren’t your average soggy veggie burger, the kind that make meat-eaters look upon vegetarians with pity in their eyes. They’re hearty, smoky and crisp. They hold their own and don’t fall apart. Topped with red onions, guacamole, cheese, lettuce, and tomatoes, I would highly recommend this burger recipe.

Black Bean Red Quinoa Burgers

Inspired by Everyday Road to Healthy

This recipe makes about 16 because I cook dinner for a lot of people, so adjust accordingly for smaller numbers. It should halve well.

1.5 cups red quinoa
Olive oil
Sea salt
2 large onions
4 cloves garlic
12 oz jar assorted roasted peppers
Burger seasoning packet
3 cans black beans
2-3 tablespoons Soy sauce/Tamari
1.5 tsp Paprika
2 tsp Red pepper flakes
1/2 cup whole wheat flour

Prepare quinoa like one would rice: bring one part quinoa and two parts water to a boil (so three cups water,) add a teaspoon of olive oil and a dash of salt. Reduce heat and let simmer until all water is absorbed. Set aside.

Chop up onions and dice garlic: add both to a saucepan with a tablespoon of olive oil. Cook over medium heat until onions are translucent. Add jar of peppers and seasoning pack. Rinse and drain beans, add them to the saucepan. Stir until combined and add soy sauce, red pepper flakes, and paprika. Cook until liquid is reduced and let cool.

Preheat oven to 375.

Add 2/3 of the quinoa to the saucepan mixture. Using a blender, food processor, or emulsion blender, blend the mixture in small quantities, until it resembles a paste or thick soup. Stir in remaining quinoa as well as whole wheat flour until well combined.

Grease a cookie sheet and use a 1/2 measuring cup to scoop out burger mixture onto sheet. Shape in a circle and pat down flat– burgers should be around 1″ thick. For juicier burgers, make thicker– be aware these are harder to flip.

Bake for 20 minutes in the oven. Flip once and bake for another 10 minutes. Remove with spatula and serve with your favorite fixings.