Black Bean and Quinoa Burgers with Jalapeno Ranch
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5-6 patties 1x
- 1 15.25 oz can black beans
- 1/2 cup quinoa
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 egg
- 1/2 cup panko
- Whole wheat hamburger buns
- 1 red onion
- Romain lettuce
- Roasted Jalapeno Ranch (recipe on TheGarlicDiaries.com website)
- Start by cooking your quinoa
- Bring 1 cup of water to a boil in a small pot over high heat with a few pinches of salt
- Once the water is boiling, add your quinoa
- Place a lid on the pot and cook for 10-15 minutes
- Make the Roasted Jalapeno Ranch
- Meanwhile, drain your can of black beans and dump into a medium sized bowl
- Mash with a fork until it forms a thick paste with some black beans still whole
- Place your mashed black beans in the freezer until your quinoa is done cooking
- Once your quinoa is done, drain it using a sieve to remove any extra water
- Add your quinoa to the black beans and mix together
- Add the salt, cumin, garlic powder onion powder, pepper, egg, and panko
- Stir together
- Place in the freezer for another five minutes
- Meanwhile, heat a large skillet over medium heat with a little bit of olive oil
- Form the quinoa and black bean mixture into 1/3 – 1/2 cup patties and place them into the pan once your oil is hot
- Let the patties cook for about 3 to 4 minutes and flip them very carefully and gently
- Cook for another 3-4 minutes and remove to a place to cool
- Once the patties have been cooling for a few minutes, squeeze any cracks together that have formed
- Toast some whole wheat buns, slice some red onion, and prep some romaine lettuce
- Spread a spoonful of jalapeno ranch onto each side of the bun, and then place the patty down, top it with the red onion and lettuce, and you are ready to go!
