Veggie Burgs

These black bean, quinoa, & veggie patties are so easy to make and taste real good. You can cook them all up if you plan to eat them within the week, or you can just make the patty mix, shape them, & put them in the freezer for later! I tried to make these forever ago and they completely fell apart, but this time it seemed to work out. Also, if they do fall apart they work really well in a salad so it’s not completely devastating if they crumble.

What Goes In:

Burger Buns

1 Can of Black Beans

Quinoa

1 Red Bell Pepper

1/2 a Jalapeno

1 Handful of Chopped Red Onion

1 Handful of Chopped Broccoli

1/4 of a Portobello Mushroom, Chopped

Garlic

1 Handful of Chopped Cilantro

1 Egg

Olive Oil (or any kind of oil/spray for the pan)

Spices: Cumin, Lemon Pepper, Paprika

Toppings: 1 Sunny side up egg, 3 Layer Hummus (from Trader Joes), 1/2 a small avo

What You Do: 

Start by cooking your quinoa. I didn’t measure how much I made because I like to make extra to always have some made and ready to eat. I ended up using 3 or 4 big serving spoon scoops in the actual patty mix. While the quinoa is cooking chop your veggies. Keep in mind these are going into a patty so you want them to be chopped pretty small. Put the veggies in a saucepan with some olive oil and garlic and cook on low heat.

While the veggies are cooking, mash the black beans in a large bowl. This can be done in a food processor if you have one, but a fork or the back of a big spoon works just fine. I mashed mine until the  black beans were a thick paste with a few black bean chunks. Once your beans are mashed, mix in your quinoa, veggies, chopped cilantro, and spices. Everything should be mixed well together and the consistency should make sense to form a patty (so not super dry). Crack & whisk 1 egg in a bowl and then pour over patty mix and mix it all together. This helps hold the patty together and is what I skipped my first time trying these so it’s definitely necessary!

Put a saucepan on medium heat and scoop your patties. When the bottom of the patty is sturdy and feels like it will stay together (you can tell when you put the spatula under them) then you can flip them! The time will depend on the size and thickness of your patties.

Processed with VSCO with f2 preset

Once my patties were cooked on both sides I put them in the oven at 315 for 5 ish minutes just to finish them off. I put my bun in the oven as well to make it nice and toasty. Once they finished I spread a loving amount 0f 3 layer hummus on the buns and added arugula, avo, and a sunny side up egg.

Processed with VSCO with f2 preset

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