Ingredients (Serves 4)
- 2 cups of cooked black beans (or 1 can drained & rinsed)
- 3/4 cup cooked quinoa
- 1/4 cup of minced red or yellow bell peppers
- 1/4 cup of roasted corn (fresh raw corn also works nicely)
- 1/2 a small onion, finely chopped
- 1 egg (or 1 “flax egg” = 3 Tbs water + 1 Tbs. ground flaxseed)
- 2 Tablespoons of olive oil or coconut oil
- 1 Tablespoon of balsamic or apple cider vinegar
- 1 Tablespoon of soy sauce or tamari
- 2 cloves of minced garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- sea salt & black pepper to taste
- Heat oil in a medium skillet. Add minced garlic, onion, bell pepper, salt and black pepper. Sauté until onions are translucent. Add cumin, paprika, chili powder and cayenne. Stir for another minute.
- Add the soy sauce, balsamic, 1 cup black beans, 1/4 cup of roasted corn and cook for about 3-5 minutes. Then turn off the heat and let sit.
- You can use a food processor OR a large mixing bowl and your (clean) hands for this next part. Add contents of skillet into a mixing bowl or food processor and stir in flax egg (or regular egg). I prefer to use a flax egg for this recipe because I can taste the seasoning as I go and add more if I want. Process/Stir contents until everything sticks together. If you are using your hands–you should be smashing the black beans as you stir.
- Finally, hand stir in 3/4 cup of cooked quinoa and the rest of the black beans. Important: If using food processor, dump contents into a mixing bowl and then hand stir in 3/4 cup of cooked quinoa & rest of black beans.
- Divide into 4 patties. Tip: use a circle cookie cutter to help you shape the patties evenly. Sprinkle with a pinch of salt and pepper. Place patties on parchment paper and chill in fridge for about 20 minutes to 1 hour.
BAKE: Preheat oven and baking sheet 375 F. Keep patties on parchment paper and spray or drizzle with olive oil and bake for 25-30 minutes. You should flip patties halfway. Cook until crispy on outside.
SKILLET: Heat olive oil or coconut oil in skillet and cook patties until heated through. Approximately 3 minutes each side.
Cooked patties freeze well and can be thawed and eaten at a later time without heating up. Or they can be semi-thawed and re-heated on a skillet. To re-heat, I spray skillet with coconut oil then heat patty for about 5 mins each side.
- Burger style on a bun with your favorite fixings + sweet potato fries
- “Protein Style” burger on lettuce, with tomato and avocado
- On top of a big spinach or kale salad
- Top with a fried egg for breakfast