When my favorite dive bar reopened after months of renovations I was not only thrilled to reconnect with my bartenders whom I had missed terribly, but I was also dying to taste their new and improved menu items, which included….wait for it…a veggie burger! I literally couldn’t believe my eyes. This was a chicken wings and loaded chili nachos kind of place, so I didn’t think that accommodating the vegetarians of the world was high on their list. My first time back after the grand re-opening, Steve, owner who doubled as a bartender, ordered me the veggie burger without even asking what I wanted. He was so excited since, according to his knowledge, I was the bar’s only vegetarian customer. He couldn’t wait for me to review the burger and I felt the pressure mounting as he carefully laid the plate in front of me. Before I took a bite, I was disappointed. I recognized that patty; it was one I had in my freezer at home. Nothing is more disappointing than ordering a veggie burger and being served the very same one you make at home for a fraction of the cost. On a positive note, the shoestring fries looked pretty good. I didn’t have the heart to break the news to Steve, so I took a big bite, smiled and said it was perfect. He had bought this box of veggie burgers just for me and he was damn proud of it. I surely wasn’t going to ruin his grand re-opening vibe.
I love me a bean-based burger
The good news is that many non-dive bar restaurants serve their very own, authentic, homemade veggie burgers. I have had some pretty good ones over the years. Every vegetarian will have his or her own personal preference when it comes to the taste they are looking for. I am not a fan of “meaty” tasting burgers. I also don’t like a charred flavor. I prefer a bean-based burger, loaded with vegetables that you can see. This burger is just that—it’s packed with beans, pepper and onions. You could even add some spinach, diced zucchini or shredder carrot if you wish. Not all recipes will have you sauté the veggies first, but I think that it has a more elevated flavor that way. If you want to substitute rice for the quinoa, go for it. I like to keep some cooked quinoa in the fridge; it dresses up salads, is perfect for Buddha bowls and, in this case, takes your veggie burger to the next level.
Key veggie burger elements: flavor and form
When developing a veggie burger recipe there are two challenges: flavor and form. Feel free to play with the flavor of this burger by upping the spiciness (some red pepper flakes maybe?) or perhaps throwing in your favorite veggie (just dice it nice and small and sauté it with the others). You don’t want to mess too much with the ingredients that help form the burger—in this case egg, quinoa and breadcrumbs. You want to be able to take a bite and not have the burger crumble into a million pieces. Keep in mind that veggie burgers will always be more delicate than their meaty cousins, so cook these bad boys on the stovetop and not the grill. Also, be gentle when flipping.
Get cooking!
Even though there are lots of frozen options these days at the supermarket, I hope that this recipe inspires you to make your own veggie burgers. You’ll see that it is quick, easy and tasty. You can serve it on a bun with your condiments of choice (try some pesto mayo by mixing even parts of this Arugula Pesto and mayonnaise) or on top of a salad (try this Asparagus Tomato Salad or a Can Can Salad). And if you’re into veggie burgers like I am, give this Mushroom Black Bean Burger a try! As always, let me know how your Quinoa Black Bean Burgers come out by leaving a comment below. Enjoy! Buen provecho!
Quino Black Bean Burger
Ingredients
- ¼ cup quinoa (cooked will be abput 3/4 cup)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- ½ large yellow or red pepper, finely chopped
- 1 jalapeño, minced (optional—with seeds for more spice; without for less)
- 1 tsp chili powder
- 1 tsp garlic powder
- salt and freshly ground pepper to taste
- 1 15 oz can black beans rinsed and drained
- 1 large egg beaten
- ½ cup Italian-style bread crumbs
Instructions
- Cook quinoa according to package directions. Instead of water, you can use veggie broth for more flavor (I like to make some extra to keep in the fridge for salads and burrito bowls.)
- Meanwhile, warm oil in a large skillet over medium heat. Sauté the onion until translucent (about 3 minutes). Add the garlic, pepper, jalapeño, spices, salt and pepper. Cook until the pepper is soft but not mushy (about 5 minutes).
- In a large bowl, mash the black beans with a fork or potato masher until mostly broken up. Add the beaten egg, cooked quinoa, sautéed vegetables and breadcrumbs to the black beans and mix well. Form four even patties. Recoat skillet with oil and warm over medium heat. Cook patties for about 4 minutes on each side, until the outside starts to crisp and it is heated through.
- Serve on a bun with toppings and condiments of choice, over a salad, with a side of French fries…you decide!
Notes
You can substitute rice for the quinoa.
