Black beans & quinoa make up the base for this veggie burger and the flavor and texture are satisfying with their Southwest style. For a vegan version, simple ensure that the bun & breadcrumbs are vegan.
(19 oz/540 mL) tin black beans, drained and rinsed
cup cooked quinoa (about 1/2 cup dried, boiled for 15 minutes)
cup dry breadcrumbs
medium onion, minced
clove garlic, minced
Tbsp soy sauce
Tbsp chili powder
buns, sliced tomato, avocado, cucumber and any other garnishes and condiments you wish
1. Roughly mash the black beans with a potato masher or using a fork (the mixture should be rough). Stir in the quinoa, breadcrumbs, onion, garlic, soy sauce and chili powder. Divide the mixture into four and shape each into a ball and then flatten into a patty. Chill until ready to grill.
2. Heat a grill on medium high and make sure the grill is well-cleaned and lightly oiled. Grill the burgers for 4 minutes on each side, rotating 90º after 2 minutes on each side. Serve the burgers with garnishes and condiments as desired.