Name: Crispy Quinoa Black Bean Burgers
Prep time: 9 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Ingredients: 0.25 cup quinoa; 0.33 cup water; 2 cups black beans ((cooked) or 15 ounce can); 2 tbsp minced red onion; 1 tbsp chopped green onions; 0.25 cup minced jalapeno ((seeds and stem removed, approx. 1 large or two small peppers)); 2 cloves garlic cloves ((minced, approx. 1/2 tsp)); 0.5 cup old-fashioned rolled oats ((not instant)); 0.75 tsp cumin; 0.5 tsp salt; 0.5 tsp garlic powder; 0.25 tsp dried oregano; 0.125 tsp cayenne pepper; 0.125 tsp black pepper ((optional)); 1 null flax egg; 2 tbsp avocado oil ((or favorite healthy oil)); 4 tbsp vegan mayonnaise; 2 tbsp sriracha; 4 null burger buns; null null romaine lettuce; null null sliced red onion (optional); null null microgreens (optional); null null sprouts (optional); null null yellow mustard; null null vegan cheese ((optional, e.g., vegan pepper jack slices))

Instructions

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1

Bring a medium saucepan to high heat. Add quinoa (0.25 cup) and water (0.33 cup) and bring to a boil. Reduce heat to low, cover, and simmer for [12-13 minutes] until the [quinoa] is fluffy and the liquid absorbed. Fluff and set aside. While [quinoa] cooks, prep your vegetables.
2

Drain and rinse your [black beans]. Finely chop or mince your vegetables (red onion, green onion, jalapeno, garlic cloves).
3

In a large bowl, fork mash the [black beans] until almost paste-like, leaving a few chunks for texture.
4

Process old-fashioned rolled oats (0.5 cup) in a food processor until they resemble oat flour. (This step is optional, but helps burgers hold shape better).
5

Add the cooked [quinoa], oat flour, minced red onion (2 tbsp), chopped green onions (1 tbsp), minced jalapeno (0.25 cup), garlic cloves (2 cloves), cumin (0.75 tsp), salt (0.5 tsp), garlic powder (0.5 tsp), dried oregano (0.25 tsp), cayenne pepper (0.125 tsp), and black pepper (0.125 tsp) to the mashed [black beans].
6

Add egg (1 flax) and mix with a fork or your hands until well combined.
7

Divide the mixture into four portions and roll into balls.
8

Shape each ball into a disc using your hands. Press gently but firmly, aiming for thinner patties to ensure even cooking and a crispy exterior.
9

Cover and refrigerate the patties for at least minutes (15) (or overnight) to help them set while you prepare toppings.
10

For the spicy vegan mayo, combine vegan mayonnaise (4 tbsp) with sriracha (2 tbsp) (adjust chili sauce to taste).
11

Pour avocado oil (2 tbsp) in a skillet and heat to medium-high until it sizzles when a burger is added.
12

Cook patties for a few minutes on each side until a golden crust forms and the center is warm. Cook 1-2 at a time to avoid overcrowding. Nudge the sides with a spatula while cooking to maintain a perfect disc shape.
13

Serve on [burger buns] (lightly toasted if desired) with [romaine lettuce], optional [sliced red onion], [microgreens] or [sprouts], [yellow mustard], the prepared [sriracha mayo], and optional [vegan cheese] slices.