These quinoa black bean burgers are the perfect vegan alternative to a beef patty and can be eaten without the guilt of a regular old burger. I love serving them with some baked sweet potato fries or baked veggies.
This recipe serves six to eight.
Ingredients
- 3 tablespoons veggie broth
- 1 small yellow onion, chopped finely
- 8 oil-packed sun-dried tomatoes, finely chopped
- 4 oil-packed artichoke hearts, finely chopped
- One 15-ounce can black beans, drained
- 2 cloves garlic, peeled and finely chopped
- 1 1/2 cups cooked quinoa
- 1 teaspoon Italian seasoning
- Sea salt and pepper, to taste
- 2 tablespoons grape seed or coconut oil
Directions
- Heat the veggie broth in a skillet and add the onion. “Sauté” the onion until translucent, approximately 3 minutes. Add the sun-dried tomatoes, artichoke hearts, black beans, 1 1/2 cups water, and garlic. Sauté, stirring constantly, for 4 more minutes. Remove from the heat and transfer to a food processor. Add the quinoa and seasoning. Process until the mixture has come together but is still a bit chunky. Create your patties, cover with parchment paper, and allow them to chill in the fridge for a few hours or overnight.
- When you are ready to fry them, heat the oil in a cast-iron skillet. When the oil is sizzling, carefully drop the patties into the skillet and fry for about 3 minutes on each side or until brown and crispy. Serve immediately.
- Enjoy your vegan quinoa black bean burgers!
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