WFPB Black Bean Quinoa Burger Patties
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 127.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 272.1 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.4 g
- Protein: 5.5 g
View full nutritional breakdown of WFPB Black Bean Quinoa Burger Patties calories by ingredient
Introduction
This is WFPB vegan but is good enough to serve to anyone. This is WFPB vegan but is good enough to serve to anyone.Number of Servings: 8
Ingredients
-
1 1/2 cups cooked quinoa (2 x 3/4 cup)
1 cup onion, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1 1/2 cups cooked black beans or 1 (15-ounce) can, drained (2 x 3/4 cup)
1 tsp dried garlic
2 tsp cajun spice mix
1 Tbsp canola oil
Tips
If you do not use oil, place parchment paper or a silpat on the cookie sheet.
Directions
Soak sun-dried tomatos in water for 15 minutes.
Drain.
Fry onions and sun-dried tomatoes in oil on med heat about 5 minutes.
Add in 3/4 cup black beans, garlic, cajun spice mix, and 3/4 cup water. Simmer 5 to 7 minutes, until most of the liquid has evaporated. Place bean mixture in a food processor and add 3/4 cup cooked quinoa. Process until smooth. Move bean puree to a medium size mixing bowl. Stir in the rest of the black beans and quinoa. Season with black pepper to your taste, and allow to cool.
The bean mixture should be the consistency of wet cookie dough, firm enough to hold a ball shape in the bowl but wet enough to make a ball. Use a large soup spoon to form 8 balls. Let cool while oven heats up.
HEAT THE OVEN TO 350ºF.
Oil a cookie sheet. Using a large tablespoon, press the patties onto the cooking sheet.
BAKE 15 minutes, flip the patties, bake 10 more minutes. The patties will be browned and crispy on the edges, firm and moist in the center.
Serving Size: Makes 8 thin burger patties
Drain.
Fry onions and sun-dried tomatoes in oil on med heat about 5 minutes.
Add in 3/4 cup black beans, garlic, cajun spice mix, and 3/4 cup water. Simmer 5 to 7 minutes, until most of the liquid has evaporated. Place bean mixture in a food processor and add 3/4 cup cooked quinoa. Process until smooth. Move bean puree to a medium size mixing bowl. Stir in the rest of the black beans and quinoa. Season with black pepper to your taste, and allow to cool.
The bean mixture should be the consistency of wet cookie dough, firm enough to hold a ball shape in the bowl but wet enough to make a ball. Use a large soup spoon to form 8 balls. Let cool while oven heats up.
HEAT THE OVEN TO 350ºF.
Oil a cookie sheet. Using a large tablespoon, press the patties onto the cooking sheet.
BAKE 15 minutes, flip the patties, bake 10 more minutes. The patties will be browned and crispy on the edges, firm and moist in the center.
Serving Size: Makes 8 thin burger patties