Recipe by DownHomeCitySisters.com
"These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!"
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1 (15 ounce) can
black beans, rinsed and drained
minced yellow bell pepper
1 large clove
1 1/2 teaspoons
hot pepper sauce (such as Frank's RedHot®)
This is the best vegetarian burger I've ever made! When I cook with quinoa, I usually use 1 part Quinoa to 2 parts water, so I double-checked the website where this recipe originated. It calls for 3/4 cup cooked quinoa, so you might want to adjust your recipe accordingly. Definitely worth a try!
My family found these really flavorless and quite dry.
I used 3/4 of a cup of quinoa and got 8 regular sized patties, but I actually think 1/2 cup of quinoa is enough. I put them in the oven at 400 for 30 min. and they came out crunchy and tasty. I did not have yellow bell pepper so I used tomato, and garlic powder since I did not have garlic either. This recipe is very forgiving in terms of ingredients.
I was so excited about making these. This is my first attempt at making a veggie burger and they turned out great. Only made some small changes: I always use chicken stock instead of water to cook my quinoa. Substituted shredded carrot for the bell pepper, used 1 teaspoon of minced garlic, 2 teaspoons of Crystal hot sauce and used 1/2 2 egg portion of Egg Beaters instead of 1 egg. I baked first then browned in skillet w/olive oil. I melted thinly sliced low-fat cheddar cheese on top to get that 'cheeseburger' experience. Served on whole wheat toasted bread with mustard, tomato and spinach. DELICIOUS!
Awesome! I substituted oatmeal for bread crumbs...otherwise I made them as written.
Big Hit! These veggie burgers turned out better then any store bought variety, and even though I'm not a vegetarian (the boyfriend is) these were very satisfying. As others suggested I used oats rather then bread crumbs which made the consistency easy to cook and eat (as well as not adding too much sodium to the mix). I cooked the quinoa with a quarter cube of vegetarian bullion, and topped the burgers with homemade guacamole, fresh tomatoes and spring mix and served them on whole wheat kaiser rolls. Overall a very excellent recipe.
These are delicious and forgiving. Used green pepper (all I had) and rolled oats in place of bread crumbs (what I had). Chopped up some parsley and cilantro and added that for some color. Baked rather than fried. Served with sliced tomatoes, sliced red onion and sliced avocados with a little lime juice. Thanks for the great recipe!
I decided to make these burgers because I had most of the ingredients, I love black beans and I'm trying out quinoa recipes. All I have to say is they are absolutely delicious! I made them for my meat-loving husband and loved them! They are very filling too. I could only eat one and my husband had to work to finish two! This recipe was immediately added to the recipe book :)
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Black Bean Burgers
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 95
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