With Cinco de Mayo right around the corner I figured we would just continue on with our Mexican inspired dishes today. These quinoa black bean burgers only have eight ingredients are dairy free, egg free, grain free, and delicious.
I mentioned earlier this week I have been trying to be more frugal with my budget especially my food budget and black beans end up being one of those very affordable pantry items at my house. I also keep quinoa on hand all the time, and I make one cup at a time to use throughout the week. It easily works its way into recipes or salads, adding protein and fiber. You’ll notice we don’t need much quinoa in this recipe which makes it really budget friendly.
Looking at the ingredient list for these quinoa black bean burgers, I have to say I have all these items on hand all the time. This is the kind of recipe I would show my little sister how to makes, it’s very easy to prepare and requires little measuring or judgment. Unlike some other black bean burger recipes, I didn’t even need to break out my food processor for this one (which means less dishes YAY).
This quinoa black bean burger would be fantastic with sweet potato fries and chimichurri sauce. In fact, I loaded this burger with chimichurri sauce since I had extra on hand and it did not disappoint – I highly recommend the combo! Like most of the protein I make, a majority of these burgers ended up on salad for lunch through the week. I have to admit, if you let me have the choice over traditional burgers on a bun or on a salad I’m gonna pick salad every time no hesitation. Don’t think I missed out on the sweet potato fry action, I added those right on top of my salad because why the heck not!
Although these black bean burgers are not as quick as some traditional frozen burgers you find in the store I urge you to try to make these. You can control the sodium, the ingredients, the flavor profile, how hot and spicy or mild you want the burgers to be. Best of all, the price! These are so much less expensive than the black bean burgers you can get in the grocery store. If you want the convenience of a precooked veggie burger, you can make these on the weekend and store them individually and store them in freezer safe plastic baggies and use them as you need them throughout the week or month. Just be sure to defrost them and toast them back up on the stove for best results.
Black bean burgers are full of protein, fiber, most of which is insoluble fiber, and are naturally low in fat. They are super versatile and like I said will mash into a burger without even needing a food processor.
The trick I found to making black beans that are easy on your stomach is to take the time to soak the beans and then rinse them well. I also don’t pack my black beans in liquid after they’re done cooking which I think also helps with the sensitivity of the stomach issues.
If you decide to make a batch of black beans or quinoa for the week, be sure to store them in glass containers. Plastic containers end up breaking down eventually and may be harmful for your health once they start disintegrating. That’s not a risk I care to take.
Quinoa Black Bean Burgers
- Preheat oven to 400F
- In a medium sized bowl, mash 1/2 cup of black beans with fork. Add the other 1/2 cup black beans, quinoa and flax seed. Stir to combine.
- Move the black bean mixture to the side and make flax egg in the bottom of the bowl by combining 1 tbs. flax seed and 3 tbs. water. Let sit 2 minutes. Sitr into black bean mixture once thickened.
- Add remaining ingredients and stir to combine.
- Place parchment or foil on baking sheet. Spray with nonstick spray.
- Using your hands, shape 5 patties of similar size.
- Bake at 400 for 30 minutes, flipping the burgers after 25 minutes.
What About You?
- What are you going to be making for Cinco de Mayo
- What is your favorite margarita flavor?
- Do you make your own veggie burgers at home?