Skip the black bean patties you buy from the store, and opt for this homemade spicy black bean and quinoa burger developed by Carolyn Scott-Hamilton, the holistic nutritionist, vegan chef and cookbook author behind the site, The Healthy Voyager.
Reprinted with permission.
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup bread crumbs (gluten free, if desired)
- 1/2 teaspoon celery seed
- 1/4 cup minced onion
- 1-2 large clove garlic, minced
- 1 1/2 teaspoons ground cumin
- Salt and pepper, to taste
- 1 flax egg (1 tablespoon ground flax seeds mixed with 2 tablespoons water until gel-like)
- 3 tablespoons high heat oil (if not using a grill)
- 4 tablespoons vegan butter, cut in small pieces (for sauce)
- 1/3 cup hot sauce of your choice (for sauce)
- 4-6 Burger buns, lightly toasted
- Arugula leaves
- Tomato slices, if desired
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
- Mix the quinoa, bread crumbs, onion, garlic, cumin, celery seed, salt, pepper and flax egg into the black beans using your hands.
- Form the black bean mixture into 4-6 patties, depending on size.
- Heat the oil in a large skillet to medium heat. If using a grill, heat to medium temperature. Cool burgers for 2-3 minutes each side, brushing the buffalo sauce mixture (below) all over the patties for the last 2 minutes of cooking. Make sure they are heated all the way through.
- To make the buffalo sauce, melt butter and whisk in hot sauce. Set aside for brushing the burgers.
- Slather a bit of the bleu cheese sauce on the bottom of the bun. Then set slices of lettuce and tomato, if using, on top. Next, top with patty, extra hot sauce, if desired, and top with a generous helping of bleu cheese sauce or slices or chunks of the bleu cheese tofu.