Black Bean Superfood Burgers
These Black Bean Superfood Burgers are packed with protein and flavor! A perfect, nutritious plant-based burger that’s easy and versatile for any meal.
Equipment
- Mixing Bowl
- Fork or potato masher
- Grater
- Skillet or Grill
- Spatula
- Baking Sheet
Ingredients
- 1/2 cup quinoa cooked
- 1 cup beets shredded
- 1/2 red onion diced
- 8 ounces black beans pre-cooked or canned
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Cook the quinoa according to package instructions, typically simmering 1/2 cup quinoa in 1 cup water for about 15 minutes until fluffy. Set aside to cool.
- Shred the beets using a grater until you have about 1 cup. Fresh is preferred but pre-packaged shredded beets can be used to save time.
- In a mixing bowl, mash the 8 ounces of black beans with a fork or potato masher until a mix of whole and mashed beans is achieved for texture.
- Add the cooked quinoa, shredded beets, diced red onion, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper to the mashed beans. Drizzle in olive oil and mix well until combined.
- Form the mixture into burger patties about 1/2 inch thick using clean hands.
Cooking
- Heat a skillet or grill over medium heat with a little olive oil. Cook the patties for 4-5 minutes on each side until nicely browned and heated through.
- Serve the burgers on buns or over salad with your favorite toppings like avocado, lettuce, or salsa. Enjoy!
Notes
- If the burger mixture is too wet, add a tablespoon of breadcrumbs or oats to help bind it.
- If too dry, add a splash of water or more olive oil to achieve the right consistency.
- Refrigerate formed patties for 30 minutes before cooking to help them hold together better.
- These burgers can be baked at 375°F (190°C) for 25-30 minutes, flipping halfway through as an alternative to frying.
- Store uncooked patties in the fridge up to 3 days or freeze up to 3 months with parchment paper between patties.