I love veggie burgers! Although I always order them when we go out for dinner, I had never made any at home before. Then I discovered this recipe. They are delicious and a little complicated to make, but well worth the effort.
The reason this recipe is adapted is because I accidentally added all the black beans and all the quinoa into the food processor instead of leaving some of each to stir in as the recipe calls. When I realized my error, I had to add some flour to help them bind. Regardless of my error, they came out delicious.
The next attempt at making these, I followed the recipe exactly as it was but the patties crumbled up in the oven. They would have made a great taco filling but I was disappointed that they didn’t remain intact. Additionally, the original recipe calls for cooking the quinoa for 20 minutes. When I tried this, it burned. 10 minutes is all you need.
So this recipe shows the version that worked for me. I have included the link to the original recipe for reference.
1/2 cup quinoa
1 small onion finely chopped (1 cup)
6 oil packed sun dried tomatoes drained and finely chopped (1/4 cup)
1 and 1/2 cups cooked black beans or 1 15 oz. can of black beans, rinsed and drained
2 cloves garlic minced (2 tsp)
salt and pepper
1/2 to 3/4 cup of flour
8 hamburger buns
Lettuce, tomato, cheese, onion, pickles, avocado, ketchup to taste
1. Stir together quinoa and 1/4 cup water in saucepan. Bring to boil. Cover, reduce heat to medium low, and simmer for 10 minutes. (*original recipe called for 20 minutes but is too long and burns the quinoa.)
2. Meanwhile, place onion and sun-dried tomatoes in medium skillet and cook over medium heat. (The oil left on the sun dried tomatoes should be enough to saute the onion. Add extra oil if needed). Cook 3-4 minutes, or until onion has softened. Stir in black beans, garlic, slat and pepper and 1 and 1/2 cups water. Simmer 3-5 minutes, or until most of the liquid has evaporated.
3. Transfer mixture to food processor, add quinoa (all of it) and process until smooth. Transfer to bowl. Add flour slowly. Start with 1/2 cup and add more if mixture seems to wet.
4. Form into patties and place on well oiled baking sheet. ( I lined mine with foil). Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula and bake 10 minutes more. Serve on buns.
I like to serve these with baked sweet potato fries or onion rings.
This recipe is adapted from a recipe from vegetarian times magazine.