If ever there was a powerhouse vegan burger patty, it’s this one. Not only is it packed with protein and fiber, but it also boasts rich flavors that keep you coming back bite after bite. These burger patties are ideal for meal prepping and they they hold up in the freezer over time. That is in case you want to enjoy them at a later date without having to do all the prep work. Although, for a vegan burger, the patty making process is quite easy.
In order for these patties to firm up during the cooking process, you need to make sure that they are nearly free of moisture. Once you rinse and drain the black beans, allow them to dry out as much as possible in the strainer. The moisture you have in the burger patties, the longer they will take to took. Additionally, they will probably fall apart during the cooking process. If they don’t fall apart in the pan, they will fall apart when you eat your burger. The exterior may crisp up, but the inside will be mushy, and you don’t want that. If you find that the patties are too mushy when forming them, feel free to add a touch more panko breadcrumbs.
Another way to ensure that the burgers cook all the way through is to bake them in the oven. Baking them at 400º F for 20 minutes or so may result in a more thorough cook, but you can’t beat a crisp pan sear. If you want to make the patties and freeze them, you can store them in an airtight container or freezer bag for up to three months before cooking them. Just be sure to thaw them overnight before you want to cook them.
- Prep Time:15m
- Cook Time:10m
- Total Time:25m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 1 c cooked quinoa
- 1 (15 oz) can low-sodium black beans, rinsed and drained
- 3 oz tomato paste
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/3 c breadcrumbs
- 1 tbsp. olive oil
- 1 tomato, sliced
- 1 avocado, peeled, pitted, and thinly sliced
- Romaine lettuce
- 4 burger buns
Instructions
- In a small pot, cook about 1/2 cup of dry quinoa according to the package instructions. Once the quinoa is cooked, uncover it and fluff it with a fork. Allow it to cook for about 15 minutes before the next step.
- In a large bowl, add the drained black beans and mash them fully with a fork, slotted spoon, or potato masher. Add the quinoa to the mashed black beans, and then add the tomato paste, paprika, onion powder, garlic powder, oregano, sea salt, black pepper, and breadcrumbs to the bowl and mix well to combine.
- Once thoroughly mixed, form four patties out of the quinoa mixture and place them on a plate lined with parchment paper.
- Warm the olive oil in a large frying pan over medium heat and then place the patties in the pan. You want to hear them sizzle!
- Cook the patties for about four to five minutes per side and then remove from the heat.
- Toast your burger buns and then get ready to assemble your burger. You can build your burger to your liking, but you can\'t go wrong with a couple slices of tomato, some avocado slices, and romaine lettuce leaves. Enjoy immediately.
