Ingredients:
1 cup dry quinoa
2 cups vegetable broth
Olive oil
1 large red pepper, diced
2 cloves garlic, minced
1/4 cup diced onions or shallots
1 can black beans
1 cup bread crumbs
1/2 t salt
1/2 t pepper
Bring 2 cups vegetable broth to boil. Add quinoa, reduce heat, and simmer for 10-15 minutes or until all liquid is aborbed.
While the quinoa is cooking, dice the onion and pepper. I chose to be lazy today and just used the food processor. Heat 2-3 tablespoons olive oil in the skillet, and sauté onions, red pepper, and garlic until soft. Remove from heat and allow to cool.
Drain and rinse one can black beans in a strainer or colander, rinsing until water runs clear. Coarsely chop the black beans in a food processor. Combine cooked onions, red pepper, garlic, and chopped beans in a mixing bowl. Add cooked quinoa, bread crumbs, salt and pepper, and mix well. Allow to cool until you feel comfortable handling the mixture with your hands.
Line two baking sheets with wax paper. Using your hands and a spatula or large spoon, scoop up about a handful of the mixture and form into a ball, about the size of a large meatball. Drop the ball onto the wax paper and flatten carefully with your hands, making a patty about 3/4" to an inch thick. Continue until all mixture has been used (makes about 10 patties).
Place baking trays in refrigerator and chill the patties for 10 minutes. When patties are cool, drizzle about 2-3 tablespoons of olive oil in a skillet and heat on medium-high heat. When hot, cook patties about 5 minutes per side in skillet, until each side is browned.
Cook only as many patties as you plan on eating for this meal. Remaining patties can be refrigerated or frozen, stacked 3-4 patties high with wax paper in between in an airtight container.
I recommend serving these burgers either bread-free with avocado slices on top, or as a sandwich with toasted bread, mayonnaise, and sliced avocados or guacamole.
