Tuesday, September 24, 2013

Black bean and quinoa burgers served with homemade buns

I have been looking for a great recipe for vegetarian patty burger for a while and I wanted to find something that did not include binding the patty with egg.  I came across a recipe for black bean-quinoa burgers on http://www.vegetariantimes.com/recipe/black-bean-quinoa-burgers/ which I slightly modified as follows: 
  • 1/2 cup of uncooked quinoa
  • 1 small onion, finely chopped
  • 1 15-oz. can black beans, rinsed and drained, divided
  • 2 cloves garlic, minced
  • 1 cup of water
  • 1/2 cup of white wine
 Cook quinoa per directions.
Meanwhile, sauté the onion over medium heat until softened. Stir in ¾ cup black beans, garlic, 1 cup
of water and 1/2 cup of white wine. Simmer until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 375°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties, and place on baking sheet. Bake 20-30 minutes, or until patties are crisp on top. Flip patties half way through until both sides are crisp and brown.

Add some shredded cheese on top of the patties for the last 1-2 min. 

Serve patties as a "regular" burger.  Also, a chipotle sauce would add a nice spicy flavor to it.

For homemade buns, I use the following recipe (http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns) - Slightly modified as follows:

  • 1 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup grape seed oil
  • 1/4 cup sugar or honey
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let
stand for 5 minutes. Add the egg, salt and enough flour to form a
soft dough.
Let rest for about 30 min to 1 hour.
Turn onto a floured surface; knead until smooth and elastic, about
3-5 minutes. Divide into 12 pieces; shape each into
a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes
or until golden brown. Remove from pans to wire racks to cool.
Yield: 1 dozen.

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