Mention the phrases “Meatless Monday and “veggie burger,” in the same sentence and the resident carnivore will roll his eyes…
Tell him they are homemade with a spicy kick and you will capture his attention…
Tell him you will clean up and he will decide to try it…
Put these burgers in front of him and watch them disappear like magic.
Spicy Black Bean, Quinoa & Corn Burgers
Makes 8 burgers
- 2 cans of black beans
- 2 garlic cloves, minced
- 1 small red onion, chopped
- 1 small bell pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 1 egg (or for vegetarian use a “flax egg” 3 Tbsp. ground flaxseed w/ 3 Tbsp. water)
- 2.5 tsp. cumin
- 1.5 tsp. crushed red pepper
- 2 tsp. tomato sauce
- 3/4 c. quinoa, cooked
- 1/2 c. fresh or frozen corn
- 1 Tbsp. olive oil
- 1/2 avocado, sliced
- 1/2 tomato, sliced
- Red onion slices
Cook quinoa while you chop and prepare other ingredients. Drain the black beans, rinse well then divide in half. Place half of the black beans in a food processor and blend until the beans are broken down and sticky.
In a mixing bowl, combine the minced garlic, red onion, bell pepper and jalapeño. Add the pureed black beans and egg then season with cumin, red pepper, tomato sauce, quinoa and corn. Mix the ingredients with your hands until the ingredients are blended and the mixture is sticky. Add the remaining can of whole black beans into the mixture and shape into patties.
Preheat the oil in a large, non-stick skillet on the stove top of medium heat. Add the burgers and cook 4 minutes per side, use a large spatula to turn each burger once.
Top with spinach, avocado, red onion and tomatoes and enjoy!