Spicy Black Bean Burgers

While grocery shopping with my vegetarian daughter recently, we had a hard time finding our favorite black bean burgers at the store. There were other substitutes, but they just wouldn’t do. Finding the right food for a picky vegetarian teenager is dangerous territory, fraught with all kinds of emotional land mines. Wait a minute, how hard can it be to make them? We could even do it together.

I remembered that I had made bean burgers once, but it had seemed a little daunting. So I found the old recipe and, nope, it wasn’t hard. I also looked up a few online and made a mash-up (no pun intended) that hit somewhere in the middle. I hope you enjoy these as much as we do. In fact, I found them to be a very satisfying breakfast, as well. High protein, can be gluten free depending on how you source the ingredients, and lots of flavor.

 


Spicy Black Bean Burgers
Makes 8-10

2/3 c quinoa, red or black for color
1 (15 oz) can black beans, drained and rinsed
2/3 c old fashioned oats
3 Tbsp barbecue sauce
1 Tbsp Worcestershire sauce
1 Tbsp paprika
1 Tbsp chili powder
1 tsp cumin
1/2 c grated onion
1 egg
Olive oil for cooking

Cook the quinoa in 1 1/3 cups boiling water for about 10 minutes, until the rings loosen from the grains. Drain over a fine-mesh sieve.

Place quinoa, beans, oats, sauces and spices into a food processor or a good blender. Process, scraping down sides occasionally, until it forms a thick, wet batter. Scrape all ingredients into a bowl, beat in onion and egg using a wooden spoon until completely incorporated.

Heat a large skillet over medium-high heat and add oil. Using wet hands, shape the patties. Cook each side about 4 minutes. Serve warm with your favorite accompaniments and enjoy the familial harmony.

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