Description
These meat-free veggie burgers are full of protein from quinoa and black beans. Topped with an herby cilantro mayo it’s the perfect meal!
Ingredients
Burgers
1/2 cup of quinoa
1 can of black beans, drained
1 clove of garlic, minced
1 small white onion, finely diced
1 tablespoon sesame seeds
1 teaspoon salt
1 teaspoon pepper
1 egg
3 tablespoons panko breadcrumbs
3 tablespoons olive oil
Mayo
1 cup of mayo
1/2 cup of fresh cilantro leaves, tightly packed
1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
For serving
Lettuce, red onion rounds
Instructions
- Cook quinoa in a pot according to package directions. Once cooked, add to a large bowl.
- Make mayo by adding all ingredients to a blender and blending until smooth. Add to a bowl and set aside.
- Add black beans to bowl with quinoa. Mash the beans with the back of a fork a bit, but don’t make them mushy. Set bowl aside.
- Heat a medium sized pan over medium heat, add 1 tablespoon of olive oil. Add onion and cook for 3 minutes until softened. They can get lightly browned but be careful not to burn. Add garlic and saute for another 2 minutes.
- Add onion and garlic to bowl with quinoa and beans. Add remaining ingredients to bowl and combine with your hands or a wooden spoon.
- Use your hands to form mixture into a big ball, then divide into 4 parts. Form 4 burgers.
- Heat a medium pan over medium heat. Add 3 tablespoon oil and cook burgers for about 4 minutes per side, until lightly browned and heated through.
- Serve burgers with cilantro mayo, lettuce and onions.
Notes
To make a flax egg, add 1 tablespoon of flaxseed meal and 2.5 tablespoons of water to a dish and stir. Let rest for 5 minutes to thicken.
