OK, this recipe is still a bit of a work-in-progress. The burgers tasted delicious, but the patties were a bit soft in texture. (I initially planned to just cook them in the skillet, but cooking for some additional time in the oven seemed to help things firm up a little bit.) It seems that placing the cooked patties in the fridge overnight and reheating the next day also helped the burgers to firm up. Though the taste was there, I definitely need to rethink my cooking method. Anyone have a go-to bean burger recipe or technique that I should try?
Black Bean Quinoa Burgers (printer-friendly version)
makes 6 burgers
1 cup black beans
3 carrots, chopped
pinch taco seasoning
pinch fine sea salt
pinch freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup cooked quinoa
1. Preheat the oven 375 degrees.
2. Add the carrots to a food processor. Pulse until chopped finely. Add in the black beans and pulse again until combined with the carrots. Scrape down the sides of necessary. Pulse in the seasonings of your choice.
3. Scoop the mixture into a large bowl. Stir in the quinoa.
4. Form the black bean quinoa mixture into patties.
5. Heat a large skillet over medium-high heat. Spray with cooking spray.
6. Plop the burgers into the hot skillet. Cook on each side for about 4 minutes.
7. Put the burgers onto a non-stick baking sheet and cook in the oven for an additional 20 minutes.
8. Serve immediately. (I served my burgers up on Arnold Sandwich Thins along with some arugula and spinach leaves and a side of Southwestern roasted root vegetables.)
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