Black Bean Quinoa Burgers

(www.emilieeats.com)

INGREDIENTS

  • 2 tablespoons ground flax seed
  • 185g  dry quinoa
  • 1 tablespoon oil
  • 1 yellow onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 3 cloves garlic, minced
  • 30g spinach, chopped
  • 270g black beans, drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 60g oat flour (In a blender or food processor, add oats. Blend into a fine flour.)

INSTRUCTIONS

  1. Preheat oven to 190ºC. Lightly grease a baking sheet.
  2. Combine flax and 5 tablespoons water in a small bowl; stir. Set aside.
  3. In a small saucepan over high heat, add quinoa and 236ml water. Bring quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and set aside.
  4. Meanwhile: in a skillet over medium heat, heat oil. Once hot, add onion; cook for 5-7 minutes, stirring. Add bell pepper and jalapeño; cook until vegetables are tender, about 3-5 minutes. Add garlic; cook for 1 minute, until fragrant. Add spinach; stir. Cook until wilted, about 1 minute.
  5. In a large bowl, add black beans and mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax mixture. Stir to combine. Add oat flour; stir.
  6. Form 8 patties. Place on baking sheet.
  7. Bake for 20 minutes, flip, then bake for 20 more minutes, until crispy on the edges.

(Store in an airtight container or bag for up to 1 week. You can also freeze and reheat these.)

JESS OFTEN MAKES BURGERS AND USES A BAGEL AS THE BUN WITH SOME REFILLED RUBIES IN THE RUBBLE KETCHUP!

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