Rinse quinoa. Toast in a small pan over medium heat until dry
and fragrant, about 5 minutes. Add 1 1/2 c water and a pinch of
salt. Cover and bring to a boil. Lower heat and simer covered 10
min, until all the water is absorbed. Let sit for 5 minutes, then
fluff with a fork. Transfer to a medium bowl.
Pulse the black beans with 3/4 t salt and 1/2 cup water in a food
processor until blended but textured. Warm 2 T olive oil in a
skillet. Add onion garlic, and pepper, and saute for 7 minutes,
until softened. Stir in paprika, cumin, and oregano and cook for
another minute.
Add the pureed beans and turn the flame to medium high. Cook,
stirring constantly, 7-10 minutes, until the liquid is absorbed
and the beans are dry and stiff. You should see track marks
when you run a spoon through the beans.
Transfer the beans to the quinoa and stir together. Stir in the
scallions. Taste an add a pinch more salt if necessary. Let cool
to room temperature. Form into 12 burgers (2 in wide and 1
in high) and place in parchment lined container and chill
overnight or up to 2 days. When ready to serve, sauce
burgers in a skillet, in oil. Serve hot, warm, or at room
temperature.
Serving
Suggestions
this needs planning, as the mixture needs to chill overnight
Originally Submitted
11/30/2014
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