Quinoa Black Bean “Burgers”
Labor Day! A day marked as the end of summer. Celebrated with BBQs, college football and parades! Labor day falls on the first Monday of September and pays tribute to the contributions and achievements of American workers. It became a federal holiday back in 1894. -History.com
Labor Day, Memorial Day and Independence Day are holidays that are celebrated with BBQs and picnics. A fun time brining friends and family together for delicious food, drinks and games. The smell of charcoal burning cooking the chicken, hot dogs and burgers…ahhh there’s nothing like it! My mouth is watering, as I am typing this!
Speaking of burgers, I have a great recipe for Quinoa and black bean burgers that I came across. It’s gluten free and can be made vegan! I’ve made some modifications to the recipe to add my own flavor to it.
These burgers are a nice change or addition, to any gathering, that our vegan and GF finds and family can enjoy!
Quinoa Black Bean “Burgers”
1 tablespoon olive oil
1/2 medium Vidalia onion (1/2 cup), diced
1/3 cup green pepper diced
2tbs of *sofrito (See my note for sofrito)
3 cloves garlic minced
1/2 teaspoon red pepper flakes
½ teaspoon ground black pepper
1/2 teaspoon kosher salt
½ teaspoon of Turmeric
15 oz can black beans, rinsed and drained
1 cup cooked quinoa
2 tablespoons olive oil
1/2 cup flour (Gluten free for my GF friends)
Heat the first table spoon of olive oil in a pan over medium heat until hot, sauté the onions, green pepper, garlic and spices until vegetables are tender. I would say 2-3minutes.
Some recipes tell you to use a food processor to combine everything. I like to mash my beans in a separate bowl with a fork or spoon then use my food processor for the sautéed vegetables. I then, combine the mashed black beans and veggies together. For me, it just gives the patties some texture and depth.
On a cookie sheet lines with parchment paper, form the mixture into patties, then coat with flour. You can yield anywhere from 2-3 large patties to 5-6 smaller (slider) size patties. Chill for 15 minutes in the freezer or 30 minutes in the refrigerator.
Bake for 6-10minutes (depending on your oven) each side or you can place the cookie sheet on the grill, to get that smoky flavor from the coals.
Serve with *Chipotle bbq sauce or plain with a whole wheat bun or between two leaves of lettuce.
** Quick Sofrito:
5 Garlic heads
1 Bunch Culantro
1 Bunch Cilantro
2 Sweet Pepper (Italian and/or Bell)
1 Yellow Onion
1 Red Pepper Flakes
Salt & pepper
1 Pinch Dried Oregano
Place everything up to the spices in a food processor or blender and blend till all is well combined. Season with spices and freeze in plastic containers or ice trays for quick1 serving use!
**Easy Chipotle bbq sauce
1 C apple juice
¾ C all-natural ketchup
3 Tbsp apple cider vinegar
1 Tbsp low-sodium soy sauce
4 Tbsp honey
2 tsp molasses
⅛-3/4 tsp chipotle chili powder
1 Tbsp chili powder
½ tsp garlic powder
½ tsp dry mustard
¼ tsp salt
¼ tsp black pepper
Combine all the ingredients together in saucepan. Whisk the ingredients together and bring them to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce until it is reduced by half. When you’re finished it makes about 1 cup of sauce. Use immediately or cool completely and store in the refrigerator for a week or freeze for 3 months.