Ok. So first of all, these are really delicious. Easy to make, too. While not vegan (they contain eggs and cheese), nor are they gluten free (they contain breadcrumbs) they are meatless and can be baked instead of pan-fried (but would not be nearly as crispy crunchy on the outside). This is a variation on other bean burgers I have made in the past, but in this recipe I replaced 50% of the beans with quinoa which give then a really interesting texture. Anyhow, if you like vegetable burgers you should try these, you’ll be glad you did (and they can be frozen, too).
Makes about 8 (4 ounce) burgers
1½ cups cooked quinoa (*info below)
1 (15 ounce) can black beans, rinsed and drained
3 large eggs
3 cloves garlic, minced
1 cup shredded cheddar (3-4 ounces)
1 cup bread crumbs (plus extra for dusting)
1 small bunch Italian parsley, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon sea salt
½ small onion, minced
½ red bell pepper, minced
¼ cup hot pepper sauce
Combine all of the ingredients (but not the olive oil) in a bowl and mix well. Then place half of the mixture in a food processor and puree until a smooth paste. Return the puree to the bowl with the courser burger mixture and combine thoroughly. Lightly dust a large platter or baking sheet with breadcrumbs. Divide the mixture into eight balls—placing them on the platter or baking sheet—and shape into burgers, transferring them to platters. Heat a large heavy skillet with 1/8th inch olive oil over medium-high heat. Cook the burgers for about 8 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.
*For 1½ cups cooked quinoa combine ½ cup quinoa with 1¼ cups water and simmer it for about 20 minutes.