Mudcat Café message #4018220 The Mudcat Café TM
Thread #165215   Message #4018220
Posted By: Helen
09-Nov-19 - 06:24 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
I haven't read this thread or posted to it for a while so I can't remember whether I have posted this recipe here before but I made them again a week ago and they are tasty and satisfying.

I tried frying some in the frypan but they were a bit mushy so I added an egg, but then I had the oven on for something else the next day so I baked the rest of the mix anyway.

Note: If you are vegan, try using aquafaba instead. That's the water from a can of chickpeas or white or butter beans - not sure if the water from the black beans works. You can whisk the bean water until it resembles egg white and use it as an egg substitute. (Makes great meringues too. You'd never guess it was not egg based and it doesn't taste like beans at all.)

Black Bean-Quinoa Burgers

Black Bean-Quinoa Burgers

Serves 8
Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.

•        ½ cup quinoa
•        1 small onion, finely chopped (1 cup)
•        6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
•        1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
•        2 cloves garlic, minced (2 tsp.)
•        2 tsp. dried steak seasoning
•        8 whole-grain hamburger buns

1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)
2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.
4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.