A tex mex take on a traditional veggie burger
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 c quinoa, uncooked
- 1/2 c bread crumbs
- 1 eggs
- 1/2 red bell pepper
- 1 yellow onion
- 1 garlic clove
- 1/2 (14.5oz) can yellow corn, rinsed and drained
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1 tbsp olive oil
Pour the black beans into a large mixing bowl. With the bottom of a cup, smash the beans until they are partially mashed. You don’t want them to be too smushed to maintain some texture in the patty. Cook quinoa according to the packaging and add cooked quinoa to black beans and stir together.
Heat up a frying pan and evoo, then add red bell peppers, chopped into very small pieces. Cook for 2 minutes, then add in garlic, corn and onion. Cook for 5 minutes or until vegetables are soft.
Add vegetables to quinoa and black bean mixture.
In a separate bowl, whisk the egg, then pour the egg into the bowl of black beans, quinoa and vegetables. Stir together. Add in bread crumbs and stir together until well combined.
Form patties, place on a plate and in the refrigerator for at least a half hour. This will allow the patties to form together.
When ready to eat, preheat the oven to 350 and line a baking sheet with tin foil. Place patties on top and cook for 10 minutes. Then, pan fry on a frying pan for 2-3 minutes per side. You should get a charred look.
Top the veggie burgers with whatever tickles your fancy. Freeze extra burgers by wrapping them in tin foil. Will last in the freezer for 6 months.
- Category: Vegetarian
- Method: Pan Fry
- Cuisine: American
Keywords: vegetarian, veggie burger, tex mex