I've always wanted to like veggie burgers, but I have yet to find one that really "wows" me.
I am usually left feeling unsatisfied, like I cheated myself out of something better. And the meat burger is over there laughing at me saying "See! I am better, and you know it!".
However, the black bean and quinoa burger falls in a totally different category. It is not a veggie burger because it is not made of veggies. It has the same amount of protein as a meat burger, but it has no meat. It's unique, satisfying, and it's not trying to be something that it is not. And I can even get my smoked flavor fix on with the addition of the smoky avocado spread. So there meat burger.
quinoa & black bean burger with a smoky avocado spread
Prep Time / Cook Time
20 minutes / 25 minutes for the beans & quinoa to cook + 10 minutes to cook the patties
For the black bean and quinoa burgers:
2 cups of cooked quinoa
2 cups of black beans (Canned is fine as long as it is organic, no sodium. If you're using dried, rinse your beans and soak them overnight and drain when ready to use.)
1.5 cups of organic low-sodium vegetable or chicken broth
1/2 teaspoon of turmeric
1/4 teaspoon of cumin
2 cloves of garlic, minced
salt & pepper
*toasted whole grain buns or bread for serving
For the smoky avocado spread:
1 ripe avocado
1 plum tomato, seeds removed and diced.
1/4 teaspoon of smoked paprika
1/4 teaspoon of crushed red pepper (optional)
salt & pepper
- While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes. Drain the beans.
- In a large bowl combine the beans, garlic, and a pinch of salt and pepper. When the ingredients are well combined (mashed), add in the quinoa and combine. Adjust the seasoning if necessary.
- Form the mixture into patties. Depending on how big or small you make them, you should get around 5-7 patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).
- For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper (if using), season with salt and pepper and combine.
- In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).
- Serve immediately on a toasted bun, or bread with the avocado spread.