These hearty veggie burgers are packed with protein-rich black beans and fluffy quinoa, making them a delicious and nutritious meal. Perfect for a quick lunch or dinner, they’re easy to customize with your favorite toppings.
Start by bringing the vegetable broth, hoisin sauce, and sesame oil to a boil in a saucepan. Once it’s boiling, add the quinoa, turn the heat down to low, cover, and let it simmer until the quinoa is tender—this usually takes about 20 minutes. When it’s done, take it off the heat and let it cool for a bit.
While the quinoa is cooling, mash together the black beans, eggs, bread, water, garlic, salt, and pepper in a bowl until everything is well combined. Then, stir in the cooled quinoa until the mixture is evenly mixed.
Heat some canola oil in a large skillet over medium-high heat. Scoop out about half a cup of the mixture for each patty, shape them with your hands, and carefully place them in the skillet. Cook the patties until they develop a nice golden crust, about 3 minutes per side. Once cooked, transfer them to a plate lined with paper towels to soak up any excess oil.
- Make sure to drain and rinse the black beans well to avoid excess moisture.
- Let the mixture chill in the fridge for at least 30 minutes before cooking to help the patties hold together better.
- Cook the patties on medium heat to ensure they get crispy on the outside without burning.
This recipe is packed with protein and fiber, making it both nutritious and satisfying. It’s a great option for vegetarians and anyone looking to eat more plant-based meals. Plus, the combination of black beans and quinoa gives a hearty texture that feels like a real burger.
These burgers go great on whole-grain buns with fresh lettuce, tomato, and avocado slices. You can also serve them with a side of sweet potato fries or a simple green salad for a balanced meal.
Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave. You can also freeze the uncooked patties for up to 1 month; just thaw before cooking.
