Black Bean Burgers

We just got back from a fantastic trip to San Diego. While there we visited the San Diego Zoo & my son loved every minute of it. Oddly enough, the Meerkats were his favorite!

His giggles & some much needed sunshine gave me some inspiration to come up with this healthy & light meal.

Black Bean Quinoa Burgers
Serves 6
These homemade veggie burgers use portabella mushrooms caps as a bun & are topped with apple guacamole for a fresh twist. Perfect spring time meal.
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 2 C Quinoa, cooked
  2. 1 15 oz can Black Beans, rinsed & drained
  3. 1/2 C Corn Meal, fine grain
  4. 1/2 Red Bell Pepper, finely chopped
  5. 1/2 Red Onion, finely chopped
  6. 3 tbsp Olive Oil
  7. 1 C Cilantro, finely chopped
  8. 1 tsp Cumin Seeds
  9. 1/2 tsp Chili Powder
  10. 1 tsp Paprika
  11. 1 tsp Salt
  12. 1/2 tsp Pepper
  13. 1 tsp Crushed Garlic
  14. 6 slices of cheese (I used cheddar, but swiss or provolone would also work)
  15. 6 Portabella Mushrooms
  16. 2 tbsp Coconut Oil
  17. Toppings for burger (Apple Feta Guacamole, see recipe under appetizers)
Instructions
  1. Preheat oven to 400 degrees.
  2. Saute bell pepper, onion, garlic, spices, salt & pepper in one tablespoon of olive oil until onions are translucent.
  3. Pulse beans, quinoa, corn meal, remaining olive oil, cilantro and vegetables in a food processor until combined. Do not over process. Form into patties. If corn meal is not finely grained just add it to a coffee grinder & put on espresso setting.
  4. Add tablespoon of coconut oil into large shallow saucepan.
  5. Cook burgers 5-6 minutes on each side until browned.
  6. Transfer to baking dish, layer with cheese & bake in oven for 15 minutes or until cheese is melted.
  7. While burgers are in oven, heat remaining coconut oil.
  8. Saute portabella mushrooms 5-6 minutes on each side. Sprinkle with salt & pepper on each side while cooking.
  9. When everything is done, place one portabella mushroom on the plate. Top with burger & guacamole.
Notes
  1. I also made a Greek Yogurt chipotle mayo by combining a cup of plain Greek Yogurt with tablespoon of fresh cilantro & tablespoon of chipotle seasoning. Free free to experiment!
http://barerootkitchen.com/

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Speak Your Mind