Black Bean Quinoa Burger
Vegan, Gluten Free
Happily Serves 8-10
ALL ORGANIC INGREDIENTS
3/4 Cup Cooked Sprouted Quinoa
3/4 Cup Red onion
1 Cup finely chopped mushrooms
2 Cups Black beans, well rinsed and drained
Himalayan Sea Salt & Pepper
1 cup finely grated raw beet, can sub zucchini
1 tsp Cumin
1/2 tsp Chili powder
1 Garlic Clove
1/4 tsp Smoked paprika
1/2 Cup raw Walnuts (or choice of nuts)
Cut Garlic. Let sit 5 mins.
Finely chop onion and mushrooms.
Crushed or grind nuts into a loose meal.
Sauté onion over medium heat, about 5 minutes.
Add the mushrooms, sauté for about 3 minutes.
Remove from heat.
Add black beans and mash.
You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer to a bowl and add the quinoa, beets, spices and mix well.
For even more flavor, add vegan worcestershire.
Add the walnut meal a little at a time until the mixture is able enough to form into patties.
Set in the fridge to chill and preheat to 375 degrees (skip this step if cooking on the stovetop or grill)
Coat a baking sheet with nonstick spray. Form into 8-10 patties.
Arrange burgers on a baking sheet and brush or spray the tops with avocado oil.
Bake at 375 for 30-45 minutes, gently flipping at the halfway mark.
Cook longer to dry them out even more and more crispy.
Lettuce Wrap and serve.