Recipe by drbecca26
I have been using this recipe for years...no idea where I got it...the credit belongs to someone other than me, though. These are at their best sliced warm over salad greens and served with ginger dressing (the kind you get at the "Japanese" restaurant). Yum! I keep meaning to make "meatballs" out of them and serve them like that on salad. Maybe someone else can try. (I would also say that the cilantro is *not* an optional ingredient.)
Top Review by Home Cookin 'n Vermont
Made this without the jalapeno pepper or chili powder, and added some bread crumbs to the mix to help it thicken up a bit and stick together better. Flavor was great, but they were still pretty sticky and hard to keep together. Next time will try making them an hour ahead and chilling in the fridge to help them hold up. Melted cheddar cheese on top after flipping, flavor seemed to go well with the seasonings in the burger. Fresh cilantro is definitely a good touch.
- 1 cup uncooked quinoa
- 1 (14 ounce) can black beans, rinsed and drained
- 1⁄2 cup red onion, grated and squeezed dry
- 1⁄4 cup fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup dry breadcrumbs
Directions See How It's Made
- Rinse quinoa under cool water for couple of minutes in fine sieve to remove bitterness. Put in rice cooker with just over 1 and 1/3 cups water and set to cook.
- Transfer to food processor fitted with metal blade. Add beans, onion, cilantro, 1 tablespoon of oil, garlic, jalapeno, salt, chili powder, cumin and pepper. Puree until smooth.
- Form into six 1/2-inch thick patties. Place bread crumbs in shallow bowl. Press patties into crumbs, turning to coat both sides.
- In non-stick skillet, heat remaining oil over medium-high heat. Cook patties in batches, turning once, for 8 minutes or until browned.