Black Bean Veggie Burgers

• 1/4 cup tri-color quinoa (+ 1/2 water for cooking)

• 1 15-oz can black beans, drained and rinsed

• 1/2 cup bread crumbs

• 1/4 cup red bell pepper, minced

• 2 tbsp. yellow onion, minced

• 1 large garlic clove, minced

• 1 tsp. cumin

• 1/2 tsp. salt

• 1 tsp. hot sauce (such as Tapatio, Tobasco, etc.)

• Olive oil for Frying
  

1. Add the quinoa and water to a small saucepan and bring to a boil. Once quinoa starts boiling, reduce heat and cover until all the water has been absorbed, about 10 minutes.

2. In the meantime, place black beans into a food processor and pulse until beans are still chunky and not fully puréed. This can also be done with a fork or immersion blender.

3. Add all ingredients to a medium mixing bowl and combine. Form mixture into either 4 larger burgers or 5 thinner burgers.

4. Serve on a toasted bun with avocado, jalapeño slices, and bbq sauce.

Recipe Notes:

Burgers can also be baked on 350°F for about 20 minutes, although they won’t be as crispy.

Burgers can be stored in an airtight container for about 2-3 days or can be frozen for up to one month. If freezing, place parchment or wax paper in between layers to avoid sticking. Burgers can be reheated or defrosted on a skillet with olive oil or baked again.