Monday on DelmarvaLife, Lisa and Sean make smoky quinoa and black bean beet burgers. They’re a healthier, meatless option to traditional beef burgers.
Here is the recipe:
Quinoa & Black Bean Beet Burgers
- ¾ cup cooked quinoa
- ¾ cup red onion (finely diced)
- 1 cup shiitake mushrooms (finely chopped)
- 1 15-oz can of black beans (rinsed well & drained)
- 1 cup raw beet (finely grated)
- 1 tbsp orange zest
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ½ cup raw walnuts (ground into a loose meal)
- Salt & Pepper to taste
PREPARATION:Preheat the oven to 375degreesFahrenheit.Heat large skillet over medium-low heat and add some nonstick spray.Once hot, add the onion and sauté, seasoning with a pinch each of salt & pepper.Cook onions for 5 minutes, turn up the heat to medium and add mushrooms.Season with another pinch of salt & pepper and cook until mushrooms and onions are slightly brown and fragrant, about 3 minutes.Remove pan from the heat and add the black beans, mash roughly.Heat a small dry skillet over medium heat. Add all the dry spices until fragrant.In a large mixing bowl, place the bean, mushroom and onion mixture, the toasted spices, orange zest, cooked quinoa, and grated beets.Lastly add the raw walnut-meal, a little at a time, to form the patties.Let mixture sit in refrigerator for 10 minutes and form into patties.Spray baking pan with non-stick spray, arrange burgers on the pan and spray the tops with a little non-stick spray. Bake at 375 degrees for 30 – 45 minutes, gently flipping halfway through.Serve on a bed of mixed greens and your choice of toppings.
