Black Bean & Quinoa Burger©2013MWBphoto-13

In the past I have been a bit skeptical of eating a burger that does not have meat inside. Once my little boy started eating solids we quickly learned that he was really picky. Every meal I cooked was trial and error and often ended in the faithful go to Morning Star products. As a mom I love cooking for my family and often feel guilt when I reach into the freezer so I decided why not find a Black Bean Burger that I could make myself.

Since I work all day, it just is not practical to come home and cook a meal from scratch unless we want to eat dinner at 8:00. This recipe allowed me to prepare the patties from scratch the night before so that all I had to do the next day was place them on a cookie sheet and bake them. These are truly a black bean recipe the entire family can enjoy. They have a lot of flavor and are something that I will make again in the near future.

What you need:
½ cup quinoa (for those of you that don’t know, quinoa can often be found in the rice aisle at your local retailer)
1 tsp extra virgin olive oil
½ orange bell pepper, diced
3 cloves garlic, minced
1/2 tsp salt
15 oz can of black beans (I pour these into a strainer and rinse them until the water under the strainer comes out clear)
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour (If you cannot find oat flour at the store you can use additional rolled oats and place them in a food processor until you have the 1/4 cup of oat flour that you need)

How it Comes to Life

Place the dry quinoa and 1 cup of water into a sauce pan. Once this comes to a boil, reduce your heat to low, place a secure lid on the sauce pan, and let it cook for approximately 15 minutes. Just like rice, once the water is absorbed you should be good to go. Set the cooked quinoa aside (removing it from the heat).©2013MWBphoto-2

After you dice up your garlic and pepper, saute them with the olive oil and 1/4 of the salt until they are no longer crisp (approximately 5 minutes).

Black Bean Quinoa Burger, dashoflovely, Northwest Arkansas BlogNOTE: The original recipe calls for onions instead of peppers but I personally don’t care for onions.

Next I placed the sautéed veggies into my large William Sonoma mixing bowl. Add in your can of black beans and smash with a fork until you have a paste like texture. Mine wasn’t smooth by any means.©2013MWBphoto-3

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining salt until well mixed. Then add the quinoa you had set aside, oats, and oat flour until all of the ingredients are evenly mixed.©2013MWBphoto-6

From this point you treat them like a true hamburger patty (without meat of course). Divide the mixture into 6 parts. Roll each into a ball and then flatten and shape.©2013MWBphoto-8

I placed the patties onto a cookie sheet, covered them tightly with saran wrap, and put them in the refrigerator over night. I was a little worried that they would dry out over night but that was not the case.

NOTE: If you do not refrigerate overnight, still place them in the refrigerator to chill for a few hours before baking. 

Once the oven is preheated to 400, place the patties onto a cookie sheet and cook for 10 minutes. Flip them over and cook for an additional 10 minutes. The patties will be a golden color when they are done.

To compliment these bean burgers I served Greek Potatoes with Lemon Vinaigrette adapted from Food Network Magazine©2013MWBphoto-15

Black Bean & Quinoa Burger adapted from The Foodie Physician

Greek Potatoes with Lemon Vinaigrette

From the wonderfully organized recipe index to the beautifully shot meals I have a great sense of joy when I open up my mailbox and there is a new issue of Food Network Magazine. I am bad about looking at all of the recipes with good intention of one day serving them to my family but in reality I just ended up with stacks of magazines. As of recent I have decided that when I get inspired by something I see I rip it out and add it to the ever-growing pile of recipes. With that said, I adapted this recipe from Bobby Flay’s Greek Potatoes with Lemon Vinaigrette recipe inside the April 2013 issue of Food Network Magazine.

I paired this side with the Black Bean & Quinoa Burgers for two reasons. One, you need fries with burgers. Two, I could prepare them the night before. Since they are baked they don’t have that greasy fried food taste but are full of flavor.©2013MWBphoto-15

What you need:

6 medium Yukon Golden Potatoes (you could do more or less to fit your needs)

1 cup extra-virgin olive oil

5  tablespoons fresh lemon juice or lemon concentrate if you don’t have fresh lemons

1/2 shallot

2 garlic cloves

4 teaspoons dried oregano

1/4 cup fresh parsley

Salt and Pepper to taste

How it comes to life:

Cut the potatoes up into wedge-shaped pieces. Don’t make them too thick so they cook through. After rinsing the potatoes I put them in a large pot of water and set them in the refrigerator over night so that when I got home from work they were ready to go. Putting them in the refrigerator is not necessary if you are going to cook them the same night. NOTE: Putting potatoes covered in water in the refrigerator keeps the potatoes from turning brown.

Preheat the oven to 425. Remove the potatoes from the refrigerator, drain the water, and dry the potatoes off. Place them in a large bowl.

Place the olive oil, lemon juice, shallot, garlic, oregano and parsley into a food processor. Pulse until you have a delicious smooth sauce.

Pour half of the sauce mixture onto the potatoes and stir until the potatoes are lightly coated. Evenly spread the potatoes onto a greased cookie sheet. Roast the potatoes for approximately an hour turning a few times to get both sides golden brown. If you like crispier fries cook them longer. If you like them soft it may take less than an hour. Salt and pepper as desired. NOTE: Make sure you carefully flip the potatoes so that they do not fall apart.

Divide potatoes onto serving plates and then drizzle with the leftover sauce.

Pairing suggestion: 

Black Bean & Quinoa Burger

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