Last week, after I wrote about wanting to eat less meat, my friend Emily contacted me with the offer to help if she could since she has been a vegetarian for the last six months. I was so happy she reached out to me since I am still trying to cultivate a vegetarian recipe stockpile. I requested that she share any recipes that she and her husband Matt have already taste-tested and loved.
Since Emily’s review for the BBQ black bean & quinoa burgers was: ‘#1 best vegetarian alternative EVER – Matt will eat this for DAYS and asks for them allll the time’ I knew I should start with it! I posted the actual recipe at the bottom of this post.
It was such a simple recipe to make and I had almost all of the ingredients in my kitchen already! Jon loved these and even went back for seconds! When Jon gets seconds I always know its good. While they are called ‘burgers’ I think the consistency is actually closer to meatloaf. The BBQ sauce and liquid smoke flavored but did not over power the burgers. I would definitely make them again! I even tasted the pureed black bean, bbq sauce and liquid smoke mixture and think it would make a great dip!
As you can see I did not make round burgers. Since you are supposed to let the combined mixture set in the fridge for about 10 minutes, I mixed and then pressed it into a 9×13 pan. I thought this way I could easily remove them with a spatula which worked great (mine were probably in the fridge for around 30 minutes though since we decided to take the dogs for a walk).
I decided against a bun since I didn’t feeling like buying any 🙂 I thought they were great plain and with ketchup. The salad was a perfect accompaniment.
Burger recipe from Live Learn Love Eat. My one recipe modification is noted in green
Smoky Hickory Black Bean and Quinoa Burgers
Makes 8 Burgers
- 1 cup quinoa
- 2 cups water
- 1 (540 ml) can black beans, drained and rinsed
- 1/3 cup hickory BBQ sauce (I use Bulls Eye)
- 1 + 1/4 teaspoons hickory liquid smoke
- 1 cup
whole wheat breadcrumbs instant oatmeal
- 1 small onion, minced
- 1 clove garlic, minced
- 4 tablespoons canola or olive oil for frying
- 8 whole wheat burger buns
- Topping of your choice. Lettuce, tomatoes, ketchup, relish, dijon mustard, onions or pickles.
In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover and simmer for 20 minutes. While the quinoa is cooking, place the drained and rinsed black beans in a food processor along with the BBQ sauce and liquid smoke. Process until smooth. Place the processed bean mixture in a large mixing bowl. Once the quinoa is cooked, remove it from the heat, uncover, stir and allow it to cool a little. Add the quinoa to the bean mixture along with the breadcrumbs, minced onion and garlic. Stir until everything is well combined. Refrigerate to set about 5-10 minutes. Heat a skillet on medium heat along with a bit of canola or olive oil. Form the burgers into 8 thick (2 inch round) patties.Fry the burgers for 3-5 minutes on each side until browned.