Southwest Quinoa Burger
My husband found this recipe in Men’s Health magazine and we tried cooking it together. It was very easy to make and turned out way better than we expected. It did actually look and taste very similar to a real burger. And, the southwest flavoring made for exceptional taste. You can consider it husband approved (a very manly vegan burger for the carnivore in your life).
This burger is high in fiber and protein without any saturated fat like beef burgers. Quinoa is one of the main ingredients so you know you are getting a complete protein, fiber and important nutrients. Plus, it is a great way to incorporate antioxidant-rich, heart-healthy black beans into your diet.
- 2/3 cup quinoa dry (Men’s Health magazine suggests using black quinoa so your patty will look more like beef)
- 2/3 cup oats (you can use gluten free oats if you are keeping a gluten free diet)
- 1 ¾ cup canned black beans, rinsed and drained
- 1/4 Vidalia onion
- 1 tbsp extra virgin olive oil
- 1 tbsp sweet smoked paprika powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 cup fresh cilantro, chopped finely
- 2 garlic cloves
- 1 tsp fresh black pepper
- Can opener
- Food processor
- Medium sized pot
- Measuring tools
- Nonstick skillet
- Cook quinoa in 2 cups of water until all liquid is absorbed and the seed pops
- Combine all ingredients and flavoring in a food processor
- Form the mixture into patties
- Heat 1 tbsp extra virgin olive oil on your nonstick skillet
- Sear patties for 3-5 minutes on each side (they should be crispy on the outside)
- I recommend adding a slice of tomato, sprouts, lettuce and thinly sliced avocado to your whole wheat buns before enjoying.
- If you are following a gluten free diet you can enjoy the burger on its own with freshly sliced tomato and avocado on a bed of lettuce and sprouts.
- Another fun idea is to add homemade guacamole to your patty.
According to Men’s Health magazine, each patty is:
170 calories, 7 grams (g) of protein, 28 g carbs (6 g fiber), 4 g fat, 150 mg sodium
This entry was posted in entree, quinoa, vegan
. Bookmark the permalink
. or leave a trackback: Trackback URL