Let’s Get Cookin’: Spicy Black Bean and Corn Quinoa Burgers
I feel like I should preface today’s post by saying this: I’m not a typical veggie-burger-eater. I love veggies of all sorts, but when I crave a cheeseburger, I crave one made with meat, thankyouverymuch. That said, these black bean burgers aren’t about being a meat-substitute; they’re just about being 100% DELISH.
I’ve had a few store-bought veggie burgers before and the way I feel about them is this —> they’re not very good. Healthy or not, I’m not about to advocate eating a blah burger. Because I love black beans and corn and spicy foods of all sorts, I was determined to make a black bean burger that actually tastes as good as it sounds, but – sheesh – it took a while. I made a few that fell apart and looked more like a veggie version of Hamburger Helper than an actual burger. Then I made others that stayed together but were just a bit mehhh. FINALLY I got it right, and these? They’re chile-powder spicy, cumin smoky, lime zingy, and so so good.
Most every black bean burger recipe I’ve seen uses panko bread crumbs to help everything hold together, but I literally never buy those, and sometimes I’m stubborn and I don’t want to go to the store for that one random ingredient. Plus really, why should I when there’s a better solution? Oats and oat flour are super good at binding everything together in these bean burgers without taking away from all the tasty things going on here. The flavors in these burgers are R O B U S T and instead of leaving you wishing you had a “real” burger, they leave you wowing at how yummy veggies and beans and healthy grains can be. Paired with my favorite sweet corn salsa (this is where I would insert those smileys with the hearts for eyes) and you have a filling meal that’s a little spicy, a little smoky, a little sweet, and a lot scrumptious.
And guys? In case you’ve been looking for a good meatless burger option for the 4th, I’d say you should look no further. :)
Serve up something new for summer meals with these Black Bean and Corn Quinoa Burgers. The combination of spicy,smoky, and robust flavors will make you forget that they're completely healthy and vegetarian!
8 ounces (1 cup) water
1 1/4 teaspoons sea salt, divided
3 1/8 ounces (1/2 cup) dry quinoa
1 teaspoon extra-virgin olive oil
3 ounces (2/3 cup) minced white onion (about 1/4 of a large onion)
5 cloves garlic, minced
two 15-ounce cans black beans, rinsed and drained, divided *
Place the water, 1/4 teaspoon salt, and quinoa in a small saucepan. Stir together and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes, until the quinoa is puffed up and translucent, with no liquid remaining. Stir briefly and remove from heat. Set aside.
Warm a small skillet with olive oil over medium heat. Add the onion, garlic, and another 1/4 teaspoon sea salt and sauté for about 5-6 minutes, until the onion is translucent Remove from heat and place in a large bowl.
Add 13 3/4 ounces (2 1/4 cups) black beans to the bowl and use a potato ricer to mash everything together until the mixture is pasty. Add the remaining black beans (this should be about 4 5/8 ounces or 3/4 cup), corn, parsley, lime juice, tomato paste, cumin, chile powder, and remaining 3/4 teaspoon sea salt, sprinkling the salt and spices evenly overtop when you add them. Stir together until everything is evenly combined. Taste and adjust seasonings if desired. Stir in egg until totally incorporated, and then stir in quinoa, oats, and oat flour until all ingredients are well-combined.
Line a baking sheet with parchment paper. Divide the patty mixture into 6-7 equal portions and shape into round patties, compacting tightly with your hands while shaping. Place spread out on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least a few hours, or overnight.
When ready to bake, preheat oven to 400ºF. Bake burgers in preheated oven for 10-12 minutes on each side, until turning golden-brown. Serve hot with toppings of choice, including sweet corn salsa .
*If using cooked black beans that are not canned, you'll need 1 lb 2 1/8 ounces (or 3 cups) cooked beans.