Ingredients
- 1/2 cup quinoa
- 1 small onion, finely chopped
- 6 oil-packed sun-dried tomatoes, drained and finely chopped (I used the already chopped kind, and just made sure to have 1/4 cup)
- 1 1/2 cup cooked black beans, or 1 15-0z. can of black beans, rinsed and drained
- 2 cloves garlic
- 2 tbs. steak seasoning
- hamburger buns
- Stir together quinoa and 1 1/2 cups water in a small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups quinoa)
- Meanwhile, place onion and sun-dried tomatoes in medium non-stick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to saute the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 3/4 cup water. Simmer 9-11 minutes, or until most liquid has evaporated.
- Transfer bean-onion mixture to food processor (or blender) add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining black beans and quinoa. Season with salt and pepper, if desired, and cool.
- Preheat oven to 350 degrees, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (this gets pretty sticky and messing, just warning you), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp.
- Now serve on buns with whatever fixings you want on your delicious burger!
I made this for dinner tonight and it was way good! Even Mark liked it. Tyler wasn't a fan, but I think it was too spicy for his 2 year old taste buds. Heather's right, if you expect it to taste or feel like a hamburger patty you'll be disappointed. Personally, I liked it more than a regular hamburger. We will be making this again. Yay! Finally a vegan recipe that was not a fail!
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