37min prep: 13min cook: 24min
Nice and hearty vegetarian dish, packed with protein and flavor!Notes:
- Make gluten free by using a GF flour instead of regular flour. Shape burger patties into “logs” for tacos.
Mix can be held in the fridge for two days before cooking. It makes about 8 burgers, so you may have extra—perfect for leftovers! Recipe can be cut in half, but you will still need both eggs for binding.
Prepare quinoa up to a day in advance. Cool completely before using.
This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.
Ingredients
Produce
- Corn On The Cob — 1
- Fresh Lime Juice — 2 Tablespoons
- Green Onion — 1⁄4 Cup
- Jalapeños — 1
- Red Bell Pepper — 1
Cheese & Lunchmeat
- Sharp Cheddar Cheese, Shredded — 1 Cup
Dairy & Eggs
- Eggs, Large — 2
Bread & Bakery
- Hamburger Buns, Optional — 4
Grains & Pasta
- Quinoa, Prepared — 2 Cups
Canned Goods, Soups & Mixes
- Black Beans, Canned — 1 ( 15 Ounces )
Spice & Baking
- Black Pepper
- Cumin — 1 Teaspoon
- Flour — 1⁄4 Cup
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 5 Tablespoons
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Oven
- Stove Top
Cooking Equipment
- Baking Rack
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Small — 2
- Saute Pan, Large, Non-Stick
- Spatula
- Whisk
Prep Steps
- Dice onions and bell pepper.
- Remove corn kernels from cob.
- Mince jalapeno.
- Open black beans and pour into strainer or colander; rinse under cool water and drain.
- In a small bowl, whisk together the cumin, a pinch of salt and lime juice; add olive oil and whisk well to combine.
- Break open eggs in a small bowl and combine with whisk or fork.
- Measure out flour.
Cook Steps
- Heat oil in a large skillet over medium heat.
- Add onions, bell pepper and corn, sautéing 3-4 minutes total until softened a bit; add jalapeno at the 2 minute mark, stirring occasionally.
- Place vegetables in a large bowl and allow to cool for a couple minutes; wipe out skillet with paper towel.
- Add drained black beans and cooked quinoa to the bowl and stir.
- Toss cumin and lime juice mixture over quinoa; combine well.
- Add cheese, eggs and flour, and gently but thoroughly combine.
- Heat skillet over medium heat; add enough oil to coat the bottom of the pan.
- Using your hands, gather a tennis ball-sized portion of the quinoa mixture and form into a round patty, about ¾ inch thick. Place in skillet and repeat. (I usually get about 4 burgers per skillet batch; don’t want to crowd the skillet too much, or they will be harder to flip. You can make them whatever size you wish, but when larger, they are harder to keep together when flipping.)
- Cook 3-4 minutes per side until golden and crispy. Additional oil may be needed when flipped.
- Remove from pan; serve or place on wire rack in low-temp oven to keep warm while finishing cooking.
- Serve black bean and quinoa burgers with your favorite burger accessories and condiments!