This burger was a creation for one of my children.  Brooke has been a vegetarian since the second grade.  She also happens to be the fussiest eater in the family.  Dinner that everyone can eat and enjoy is the ultimate recipe.  Big boys that love meat and potatoes and the vegetarian princess of the house are all satisfied! My goal was to make a veggie burger without mushy bean texture.  To make it vegan, use a flax egg.  I honestly prefer the flax egg in this recipe.  It adds to the texture and enhances the nutty flavor.

• 1- can black beans, 15 oz. drained and rinsed
• 1/2 cup diced onion
• 1/3 cup unsalted cashews — I prefer raw cashews
• 1/3 cup diced jalapeño  pepper — about 2 medium to large
• 1/2 cup cooked quinoa – follow label directions.  I love to substitute vegetable broth for the water.
• 1 Tablespoon minced garlic
• 1 egg – Substitute flax egg for vegan version. 1 TBS ground flaxseed mixed with 3 TBS water, let set 15 minutes.
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red chili powder
• OPTIONAL — 1 cup shredded cheese — Pepper Jack is AMAZING in this recipe.
  
  

The key to getting the perfect texture is to roast the black beans before you make the burgers.

Preheat oven to 350 degrees.

Gently spray baking sheet pan with olive oil cooking spray.

Spread drained and rinsed black beans on pan.  Make sure they are not too close together.  Place cashews, onion, and jalapeño on the pan.  They should be a little squished together.  I like to get a roasted and toasted taste to them, but the black beans take a little longer.

Bake for 20 -30 minutes until the black beans are split.  Cook the quinoa according to package directions while the beans are roasting.  I always have a portioned bag of cooked quinoa in the freezer.  They are awesome for last minute meal sides, to add to soups, or include in recipes.

Place toasted ingredients in a blender or food processor and pulse a few times.  Scrape down the edges and pulse a few more times.  You want to break up the ingredients, but do not want to make a paste out of them.

Place blended ingredients in a bowl and add cooked quinoa, egg (flax or regular), minced garlic, cayenne pepper, and red chili pepper.  Gently combine.  Optional cheese can be added at this step as well.

Portion into four patties.

Cook on griddle or in frying pan on medium heat.  Turn burger when golden, about 4 minutes and continue to cook on the other side until golden.  I love this burger on a bed of mixed greens with salsa.  Avocado would be a great addition as well.

The big boys in the house, on the other hand, pile it all high on an onion roll.  A side of Sweet Potato Fries and a batch of Peach Mango Salsa and dinner is done!

One last peek…..

Enjoy!

Mom Cooks Clean