Summer, where are you??
While winter hasn’t left Toronto, I’m getting excited for sunnier days, and a menu to match! This is an awesome veggie burger because it transitions so well from season to season. I’m still loving these on a thick bun with a side of roasted veggies, but they’d also work beautifully with a fresh summer salad, or as sliders at a backyard party. I even think they’d hold up on the bbq (if kept thick).
I keep planning to freeze some, to see how well they last, but they’re gobbled up too quickly each time I cook them! I really need to do a double batch.
The yield on this recipe will vary based on how large you like your patties – but safe to say you’ll get 4-6 servings (usually 4 servings for me).
- 1 can black beans
- 1/4 cup red kidney beans
- 3/4 cup quinoa
- 1/4 cup yellow corn niblets (optional)
- 1 1/2 cups vegetable broth
- 1 tbsp minced garlic
- 1 tbsp taco seasoning
- 2 tbsp hickory bbq sauce
- 1/4 cup breadcrumbs
- 1/4 cup oat bran
- 2 tbsp oil
- 1/3 cup red onion finely diced
- 1 cup mushrooms, sliced
- 1 tsp hickory or chilli seasoning
- Using a potato masher (or a jam jar in my case ha) mash the black beans and kidney beans. Keep it pretty coarse – you should be able to scoop the bean mash easily.
- In a pot, bring vegetable broth to a rolling boil. Add quinoa and cook for 5 minutes. Cover, reduce heat and let simmer for another 15 or so, until all broth has been absorbed. Fluff with fork frequently.
- Stir cooked quinoa, corn, bbq sauce, taco seasoning and garlic into bean mixture until combined.
- Roll into 2.5-inch balls (Burgers bind best if kept thick and cooked slowly). Mix breadcrumbs and oat bran and spread the mixture onto a flat surface (parchment, a cutting board, or a large plate). Roll each ball in breadcrumbs to cover lightly.
- Heat oil in a skillet. Drop burger balls into the skillet and press lightly to produce a puck shape – do not make too thin until you’ve successfully flipped the patties and cooked both sides. Then you can press more firmly for a flatter patty (if so desired!)
- Cook on low to medium heat for about 18 minutes. Flip frequently. Breadcrumb outer layer should crisp up!
- In a small frying pan, sautee onions and mushrooms on low heat in 1 tsp of margarine for about 5 minutes. Add 1 tsp of hickory, taco or chilli seasoning. I also like to drizzle with chipotle hot sauce, or you can try an extra tsp of margarine and maple syrup with a pinch of salt.
- Top burger patties with mushroom/onions on your choice of bun. Garnish with salsa, avocado, or anything you like! Serve with your favourite salad, sweet potato fries or buffalo cauliflower.