Looking for a creative way to use leftover quinoa? Look no further than these hearty, veggie-filled black bean burgers. They’re packed with protein and fiber, and are delicious with or without the whole-wheat bun. Make several at a time, and you’ll have a week’s worth of quick, convenient, and healthy lunches ready to go.
Yield: 4 servings
Prep time: 40 minutes
Total time: 50 minutes
For the patties:
1 15-ounce can black beans, rinsed and drained
1/2 cup refried black beans
1 cup cooked quinoa, chilled
1 cup panko breadcrumbs
1 green onion, chopped
1 egg, beaten
1/2 cup flour
1/2 cup frozen corn
3 tablespoons olive oil
2 tablespoons chopped red bell pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole-wheat buns
4 large lettuce leaves
1/2 cup hummus
1 tomato, sliced
1. In a medium bowl, combine the black beans, refried beans, quinoa, corn, bell pepper, and green onion. Add the cumin, salt, pepper, and 1/2 cup panko, and gently combine.
2. Divide the mixture into 4 parts, and form 4-inch patties.
3. Gently coat each patty in flour, brush with the egg wash, then dredge in the remaining panko, reshaping the patty as needed. Refrigerate for 30 minutes, or overnight.
4. Heat olive oil in a large skillet. Cook patties for 3 minutes on each side.
5. Lightly toast the buns. Spread with hummus, place the burger, lettuce, and tomato on the buns, and serve.
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