Batch cooking is something I tend to do a lot of, especially when I know I am going to be short on time. Harvest season is definitely a race against time and these burgers are a quick fix when you need to silence those pesky hunger pangs! Just pull your anticipated meals from the freezer and place in the fridge. Then, when you are ready to eat, just re-heat in a skillet or in the microwave!
Black Bean Quinoa Burgers (this recipe makes a lot!)
2 cups rehydrated & cooked black beans (one 15oz can, drained, will work as well)
1 cup quinoa, rinsed
1 cup veg stock or water
5 med carrots, shredded (I used my food processor)
3 cloves garlic, minced
3/4 cup wheat gluten
**The following measurements are only approximates of what I used. When cooking, I tend to take the tasting approach; I add spices, taste, add more spices, then taste again, etc. Feel free to adjust for your own personal tastes! Cooking is all about experimenting with flavors!
2 Tbsp cumin
2 Tbsp paprika (smoked paprika is a nice addition too)
2 Tbsp onion powder
2 Tsp cayenne powder
2 Tsp salt (if using canned beans I would omit the salt since they already contain sodium)
1 Tbsp pepper
Cook beans using your preferred method: overnight soak, quick-soak, or pressure cooked. If using canned beans, heat on the stove over med-high ’til hot throughout, drain, then set aside. Place quinoa in a small sauce pan with veg stock; bring to a boil, then simmer ’til liquid is absorbed, approximately 15 minutes. Stir often to keep the bottom from sticking and burning. Remove from heat. While quinoa is cooking, shred carrots and mince garlic. Place black beans in a large shallow bowl and mash with a potato masher or place in a food processor (several scoops at a time) and give them a quick pulse to break them up a bit. In a large bowl combine mashed beans, quinoa, garlic, shredded carrots, and spices; mix well. Stir in wheat gluten.
Pour a touch of olive oil into your skillet and turn the burner to med-low heat. Shape burger mixture into patties and cook each side ’til browned and crisp, approximately 5 minutes per side. Sandwich burgers between fresh-from-the-oven buttermilk biscuits, toasted whole grain bread, or place on a bed of crisp lettuce. Top it off with a few sun-dried tomatoes, a bit of onion, and some cheese.
One word of caution, they may fall apart. Even with the added wheat gluten, I still have problems when it comes to keeping my bean burgers together! At least they taste AWESOME!!!