2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa ( I like to use roasted red pepper basil kind for added flavor)
1/2 cup seasoned Italian bread crumbs (you can sub cornmeal for gluten free but if you do so, add an extra half can of beans ‚ it does not bind as well)
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
2 cloves garlic, minced
Sauce: Equal parts honey and Dijon mustard, or buy a lite dressing
Mash the black beans with a potato masher. Put the black beans, cooked quinoa, bread crumbs, onion, garlic, chili powder, cumin, and tomato paste into a mixing bowl. I like to add the quinoa last, while hot, and let it cool atop the other ingredients. It seems to help it bind. Mix everything together with your hands or a big serving spoon until it’s evenly mixed. Smush it down into the bottom of the bowl and divide into four sections (each will form one patty). Really smush it down so it sticks together.
Preheat a pan over medium-high heat. Pour a layer of olive oil into the pan. Cook the patties (be careful not to overcrowd the pan) for 5 minutes on each side, until they are a deep brown and a bit crispy on the outside. While the burgers cook, mix honey mustard together.
Toast the buns, dress with the honey mustard, and assemble the burgers. You can top with whatever you like, but my favorite way to eat them is with ripe avocado, red onion, and tomato. YUM!
Thanks to Melissa Vogel for this great recipe!