Black Bean Veggie Burgers
Recipe Info
Author: Chef Jason Wrobel
Prep Time: 5 minutes
Ingredients
- One 15-ounce can black beans, drained and rinsed
- 1 cup quinoa, cooked
- 1 carrot, peeled and grated
- 2 small potatoes, peeled and grated
- 1/2 cup corn kernels, cooked
- 2-inch piece leek, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 8 hamburger buns
- For serving:
- 1 tomato, sliced into rounds
- 1/2 red onion, sliced into rounds
- 2 cups romaine lettuce, torn by hand
- 1/2 cup pickle slices
- Ketchup, mustard, or your favorite burger condiments
Instructions
- Transfer about a third of the black beans to a large bowl and lightly mash with a fork.
- Add the quinoa, carrot, potatoes, corn, leek, garlic, cumin, paprika, cayenne, sea salt, and black pepper, and mix well. The bean mixture should be somewhat sticky.
- Divide the bean mixture into 8 pieces, roll into balls, and flatten to make patties.
- Heat the olive oil in a nonstick frying pan. Fry the patties, flipping occasionally, until cooked through with a nice brown coloring on both sides, about 3 to 4 minutes on each side.
- Serve patties on burger buns and top as desired.