Cast Iron

QUINOA BLACK BEAN BURGERS

by:
April 28, 2014
4
1 Ratings
QUINOA BLACK BEAN BURGERS
  • Serves 4
Author Notes

Keep these burgers on hand in the freezer or fridge for a quick and satisfying lunch atop a salad, too! They reheat quite well. —Holly Daws | Feast or Fallow

What You'll Need
Ingredients
  • For the burgers
  • 2 cups cups cooked black beans (or 1.5 cans)
  • 3 cups cooked quinao
  • 2 chipotle peppers in adobo sauce, finely diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon tomato paste
  • 1/4 cup bread crumbs
  • 4 buns
  • 1 teaspoon olive oil
  • 4 sliced pepper jack cheese
  • To garnish:
  • 1 avocado
  • 1 handful mixed greens
  • chipotle ketchup (ketchup + minced chipotle peppers to taste)
Directions
  1. Roughly mash black beans, quinoa, chopped chipotle peppers, tomato paste, cilantro and bread crumbs until thoroughly combined and sticky. If you are using canned black beans instead of homemade, add 1 tsp each of cumin and salt.
  2. Cover and refrigerate for 30 minutes.
  3. Heat a cast iron skillet over medium heat. Divide the cooled quinoa and black bean mixture into four equal parts, and form into patties. To ensure your burgers stay together, start by rolling the mixture into a ball, then gently flatten them out into a patty about the same circumference as your buns.
  4. Once pan is hot, scoot patties into the pan and allow to cook for 10 minutes without touching them. Gently flip and cook for 7 minutes on the other side.
  5. Brush the inside of buns with olive oil, and broil inside facing up in the oven for 2-3 minutes until crisp and brown.
  6. Place a cooked burger atop each bun. Top each with a slice of cheese, and return to oven to broil for 1-2 minutes until cheese is bubbling.
  7. Assemble the rest of the burgers with avocado and spring mix. Slice in half and serve with a side chipotle of chipotle ketchup.
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  • Holly Daws | Feast or Fallow
    Holly Daws | Feast or Fallow
  • Margaret GanderVo
    Margaret GanderVo

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2 Reviews

Holly D.
Holly D. July 31, 2015
Thanks Margaret! Sorry the burgers were a little dry. I find it can depend on the wetness of your other ingredients (for example, homemade black beans vs. canned). Glad you were able to finagle the 2nd half of the batch, and you are right... they are big burgers :) I like them that way, but you could easily make 6 smaller patties.
 
Margaret G.
Margaret G. July 31, 2015
I made these last night according to the recipe, although I substituted fresh basil for the cilantro, and the first round of burgers (about half the mix) completely crumbled. I added an egg to the second half and they turned out great! If I were to make them again I would add two eggs. The burgers were also HUGE and I think would easily make 6 patties.