Black Bean Burgers with Taste... Brought to you by Sarah
- 1/3 c. quinoa
- 2/3 c. vegetable stock
- 1 c. dry whole wheat pasta (penne, rigatoni, macaroni, etc.)
- One 14.5 oz. can black beans, drained and rinsed
- 2 t. soy sauce
- 2 t. vegan Worcestershire sauce - I didn't know this wasn't vegan and ended up using some ketchup, mustard and blackstrap molasses, ginger, onion powder and garlic powder aka N's homemade Worcestershire.
- 2 T. minced onion
- 1 t. minced garlic
- 3 T. hummus
- 2 t. lemon juice
- 1 T. nutritional yeast
- 4 whole wheat buns, split
- lettuce, pickles, tomatoes and any other trimmings of your choice.
- Combine quinoa and vegetable broth in a small pot and bring to a boil.
- Cover, lower heat and simmer for 10-15 minutes, until liquid is absorbed. Set aside.
- In another small pot, bring several cups of water to a boil and add pasta. Cook pasta for 15-20 minutes. You want pasta to be overcooked as this starch will help hold the patties together.
- When pasta is finished, drain and add with black beans, soy sauce, Worchestshire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.
- Add quinoa to mixture and stir until fully incorporated. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl, combine hummus, lemon juice and nutritional yeast.
- Score bean mixture into four sections. Break each section into two, with one section being slightly larger.
- You will probably want to spray your platter with cooking spray to prevent sticking.
- Press the larger portion into a patty and top with approximately one tablespoon of the “cheese.”
- Form the smaller portion into another smaller patty and place atop the “cheese,” sealing the edges.
- Cook the patties over medium-high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 minutes and then carefully flip,
- cooking for another 4-5 minutes, until burger is browned and cooked through.
- Serve burgers atop buns with trimmings of your choice.
I made 5. You can also make sliders.
Calories: 195 (w/o Worcestershire and with the molasses in there too)
Sodium: 850mg (yikes)
Loaded with iron!
Here's the label for the whole recipe. I don't know how to break it down on the site to my serving sizes
If you break it into 10 smaller patties, here is the label: