Thai Quinoa & Black Bean Burgers

THAI QUINOA & BLACK BEAN BURGERS
Makes 6 patties

thai-quinoa-and-black-bean-burger

Flax egg:

  • 1 Tbsp. ground flax seed
  • 2 Tbsp. water

 Quinoa:

  • 1 cup quinoa, dry (I used red)
  • 2 cups water

 Patty:

  • 1 cup old-fashioned oats, dry (If mushy when all ingredients are in, add a little more.)
  • 1 15 oz. can of chickpeas (garbanzo beans), rinsed and drained
  • 1/2 medium yellow onion, diced
  • 1/2 cup fancy snow peas, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 garlic cloves, chopped
  • 1 Tbsp. red curry paste
  • 1 Tbsp. soy sauce
  • 1 Tbsp. agave nectar
  • 1/2-1 Tbsp. fresh ginger, chopped
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. fresh chili paste
  • 2 cups black beans (soak at least one night, rinse and cook)

Assemble:

  • 6 burger buns
  • BBQ sauce
  • spinach or lettuce
  • mung bean sprouts
  • guacamole

 

In a large saucepan, soak beans for 36 hours in water covering. Keep an eye on it because it will overflow. Rinse beans. Bring rinsed black beans and water (cover beans completely) to boil over medium heat. Turn down to a simmer, cover and cook for about 2 hours or until tender enough to mash into patties.
Note: Keep an eye on it because it will overflow and soaking beans longer may decrease cooking time.

Set beans aside. You will only use 1-1 ½ cup. Refrigerate or freeze the remaining beans to use for soup or on a salad.

In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.

In a medium saucepan, bring the rinsed quinoa and water to boil over high heat. Turn down to a simmer, cover and cook for about 15-20 minutes or until tender. Fluff with a fork and set aside.  Note: You’ll have leftover quinoa. Put in the refrigerator or freezer and then use when needed.

In a food processor or high quality blender, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick.

Once the quinoa is done cooking, measure out 1 cup and process that in as well, until well combined.

Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.

Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 1-2 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.

Once they are browned on both sides, place on the baking sheet and bake at 350 F for about 10 minutes, until golden and crispy or grill to your liking.

Assemble with a bun or topped with BBQ sauce, spinach or lettuce, sprouts, etc.

Or, it’s just as fabulous without the bun topped with guacamole or on top of a salad, still adding guacamole topping.

They’d more than likely be great in a wrap too.

If your grocery stores don’t carry mung bean sprouts, get bonus points for sprouting your own mung beans.

ENJOY!