Hearty Quinoa and Vegetable Burgers
The quest for a veggie burger that doesn’t taste like cardboard ended for me on a sweltering afternoon in Medellín’s Mercado del Río, back in 2018. I watched a woman named Elena press her quinoa patties with such intention, the sizzle on her plancha echoing through the market's cheerful noise. I was tired of mushy burgers, and hers looked firm and perfect. Her secret, which she shared with a generous smile, wasn't a rare ingredient but a technique: using completely cooled, almost dry, quinoa. This simple step transforms the texture from soft to satisfyingly robust. This recipe is my tribute to Elena's wisdom, a burger that holds together beautifully and delivers a deep, vibrant flavor. El placer ES parte de la nutrición.
14Ingredients
- 2 cups cooked quinoa, cooled
- 400 g canned black beans, rinsed and drained
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 medium carrot, grated
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 large egg
- ½ cup oat flour (or whole wheat breadcrumbs)
- ¼ cup fresh cilantro, chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 1 lime, for serving
Nutrition Facts
Instructions
In a large bowl, lightly mash the rinsed black beans with a fork or potato masher. You want some texture, not a complete paste.
Heat the olive oil in a skillet over medium heat. Add the onion and carrot and sauté until softened, about 5-7 minutes. Add the garlic, smoked paprika, and cumin, and cook for another minute until fragrant.
Add the sautéed vegetable mixture to the bowl with the mashed beans. Add the cooled quinoa, egg, oat flour, chopped cilantro, salt, and pepper. Mix everything together with your hands until well combined, but don't overmix.
Divide the mixture into 4 equal portions and form into patties about 1.5 cm (½ inch) thick. If the mixture is too sticky, wet your hands slightly. For best results, let the patties chill in the refrigerator for at least 15 minutes to firm up.
Heat a thin layer of oil in the same skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and crisp on the outside and heated through. Serve immediately on buns or with a salad, with a fresh squeeze of lime juice.
Chef's Tip
To freeze, form the patties and place them on a baking sheet lined with parchment paper, not touching. Freeze for an hour, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes per side.
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Hearty Quinoa and Vegetable Burgers
Ingredients
- 2 cups cooked quinoa, cooled
- 400 g canned black beans, rinsed and drained
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 medium carrot, grated
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 large egg
- 0.5 cup oat flour (or whole wheat breadcrumbs)
- 0.25 cup fresh cilantro, chopped
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 lime, for serving
Instructions
- In a large bowl, lightly mash the rinsed black beans with a fork or potato masher. You want some texture, not a complete paste.
- Heat the olive oil in a skillet over medium heat. Add the onion and carrot and sauté until softened, about 5-7 minutes. Add the garlic, smoked paprika, and cumin, and cook for another minute until fragrant.
- Add the sautéed vegetable mixture to the bowl with the mashed beans. Add the cooled quinoa, egg, oat flour, chopped cilantro, salt, and pepper. Mix everything together with your hands until well combined, but don't overmix.
- Divide the mixture into 4 equal portions and form into patties about 1.5 cm (½ inch) thick. If the mixture is too sticky, wet your hands slightly. For best results, let the patties chill in the refrigerator for at least 15 minutes to firm up.
- Heat a thin layer of oil in the same skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and crisp on the outside and heated through. Serve immediately on buns or with a salad, with a fresh squeeze of lime juice.
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