Happy Memorial Day! Kicking off the summer it’s time for some grilling, BBQ, sun and fun. A staple of my summer eating is the endlessly adaptable veggie burger. This will be the first of many burger recipes on the blog. The combination of red quinoa and red beans makes this a filling and nutritious way to celebrate the warmest months of the year.
I made my burgers relatively thin this time around, you can double the size if you like them to be softer in the middle or experiment with the thickness to get it how you like it. Whenever I use quinoa or rice as a base for the burger, I don’t serve it on a bun because I get a carb overload. In this case I went for a scoop of hummus with avocado on top, you can also put it over a bed of your favorite greens tossed with a little olive oil.
I baked the burgers on a cast iron griddle, but you can also use a regular oven pan. I just like the extra flavor and crispness you get from the cast iron. The non-stick factor is also a nice plus.
The other great thing about the veggie burger is you can make a nice batch and they’ll keep in the fridge for about a week or freezer for even longer. Makes it easy to pull out for a quick lunch or dinner and they are also easy to transport to a party.
Let me know what you think about the burger in the comments below!
Red Bean Red Quinoa Veggie Burgers
- 1 tsp smoked paprika
- 1/4 tsp fresh ground black pepper
- 1/4 tsp sea salt
- 2 dashes cayenne pepper
- 1 1/2 cups quinoa cooked in veggie broth
- 1 1/2 cups red beans fresh cooked or a full can
- 3 spring onions roasted
- 1 tbsp grapeseed oil
- 2/3 cup vegetable broth
To make the smokey seasoning, combine the paprika, black pepper, sea salt and cayenne pepper in a small bowl.
Put a 1 tablespoon oil in a skillet and stir in half the read beans, the smokey seasoning mixture, and 2/3 cup veggie broth. Let it simmer for 9 to 11 minutes, or until most of liquid has evaporated.
Transfer beans to food processor or blender, add half the cooked quinoa and chopped roasted spring onions. Process until smooth.
Transfer the blended mixture into a large bowl, and stir in remaining quinoa and remaining red beans. Season with salt and pepper and let it cool down.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/4 cup each), 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 and brown.
Serve on a bun like a normal burger, on a bed of greens or you can do it like I did over a large spoonful of hummus with some sliced avocado on top.