Black Bean and Quinoa Burgers
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 5:53pm

Ingredients




1 cup quinoa
1 (14 ounce) can black beans, rinsed and drained
1/2 cup red onion, grated and squeezed dry
1/4 cup fresh cilantro, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 jalapeno pepper, seeded and diced
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
 cup dry breadcrumbs

Preparation

1 Rinse quinoa under cool water for couple of minutes in fine sieve to remove bitterness. Put in rice cooker with just over 1 and 1/3 cups water and set to cook. 2 Transfer to food processor fitted with metal blade. Add beans, onion, cilantro, 1 tablespoon of oil, garlic, jalapeno, salt, chili powder, cumin and pepper. Puree until smooth. 3 Form into six 1/2-inch thick patties. Place bread crumbs in shallow bowl. Press patties into crumbs, turning to coat both sides. 4 In non-stick skillet, heat remaining oil over medium-high heat. Cook patties in batches, turning once, for 8 minutes or until browned.

About


I’m a big fan of veggie burgers. When I saw this recipe for black bean and quinoa burgers submitted by drbecca26 on RecipeZaar, I had to try it. Quinoa is a high protein grain that is fluffy and nutty, so it really adds great texture to the burger, and the black beans are creamy and high in fiber. What a great combination!
I have to say that you really need a food processor to get the right consistency, but if you have one, the recipe comes together quickly. I also added a squeeze of fresh lime juice to each burger as it was cooking just to add a burst of freshness.
Being a Weight Watchers fan, I served my burger without the bun, and with a salad. My husband’s burger was served with the works. We were both very happy!
Nutrition
Serving Size 1 (125g)
Recipe makes 6 servings
Calories 286
Calories from Fat 82     (28%)
Amount Per Serving     %DV
Total Fat 9.2g     14%
Saturated Fat 1.3g     6%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0mg     0%
Sodium 344mg     14%
Potassium 496mg     14%
Total Carbohydrate 41.6g     13%
Dietary Fiber 8.1g     32%
Sugars 1.1g
Protein 10.7g     21%
Weight Watchers Points 7

Comments:
Barb Bechtold-Wright

This turned out beautifully!
I use these for my lunch.  I added about two or three cups of chopped up vegetables (peppers, carrot, and dinosaur kale that I wilted in a pan and then drained with cheesecloth to remove the moisture).  Then I sauteed them with the onions, garlic, black beans, and the spices to get them melded together nicely before putting it all in the food processor.
Kristi Rimkus

Love the chopped up veggies, especially the kale. I'm so glad they worked out for you!