Black bean burgers and homemade buns

I’ve made black bean burgers before (you can check out that recipe here) but I saw one which includes quinoa and decided to give it a try. Here is the link the original recipe but  I’ll explain how I did it here.

Ingredients:

1. Cook quinoa in 1.5 cups lightly salted water (bring to boil, cover and simmer for about 20 minutes or until liquid evaporates).

2. Meanwhile, cook chopped onion in a little oil a few minutes until softened. Add 3/4 C. of the black beans (save the rest to add later), garlic, seasonings, Worchestershire sauce, and 1.5 C. water to pan and simmer about 10 minutes until liquid has evaporated.

3. Transfer the bean/onion mixture and 3/4 C. of the cooked quinoa to food processor and process until smooth. Add the rest of the beans and quinoa and stir to mix (the recipe says to transfer it to a bowl for this step but I just removed the blade and then mixed in the processor bowl to save on dishes). Taste and add more salt and pepper if needed. At this point I decided the mixture didn’t have enough texture to hold it together so I added about 1/2 a cup of Panko bread crumbs.

4. Allow to cool.

5. Generously grease baking sheet and scoop mixture onto it, gently forming into eight patties.

6. Bake for 20 minutes, flip burgers and bake another 10 minutes or so until both sides are crisp.

Serve on homemade buns with desired toppings. We used provolone cheese, mayo and mustard. I was out of lettuce and tomato but Chris and Kadi brought over a salad and I put some of my salad on my burger. In addition to the salad, I served sweet potato fries and corn. We all enjoyed these and I would definitely make them again.

Oh, my goodness! These were amazing. I’ve made buns before but these were better. Believe it or not, I followed the recipe exactly so there’s no point in me typing it here. I found it on the King Arthur flour site and the reviews were stellar. Check out the recipe here. Here is a picture of mine.

I purposely made some different sizes and was in a bit of a hurry so I didn’t worry about shaping them perfectly. They were soft, a little sweet and the texture was perfect. We had four of them for dinner last night, I made a tuna sandwich on one for my lunch today and the rest went in the freezer. Next time I might double the batch and make some hot dog buns out of part of the dough then put them in the freezer to have on hand for a quick dinner along with our favorite Applegate Farms organic hot dogs.