I love these with a capital L. Healthy, delicious, and the initial recipe makes a ton so you’ll have plenty for the freezer to whip up a lunch or dinner with minimal effort. They have the yummiest texture and flavor. One is plenty for me, if I’m eating with my husband I cook two patties for him.
- 15 oz. Can black beans, drained and rinsed
- 2 Tbsp. Olive oil
- 2 cups cooked Quinoa
- 1 large egg
- 1/4 c. Sliced green onion
- 1 teaspoon Chipotle chili powder
- 1/2 c. Toasted pumpkin seeds pulsed in the food processor
- 1/2 c. Cashews pulsed in the food processor with 1/4 c. Parmesan cheese and 1/2 tsp garlic salt
- kosher salt and ground black pepper
- THE SALAD
- 1/2 Cucumber cubed
- 1/2 c. Grape tomatoes, halved
- 1/2 diced avacado
- Balsamic vinegar
- Extra olive oil
Pulse the pumpkin seeds until they have the texture of course bread crumbs and set aside.
Pulse Cashews, parmesan, and garlic salt and set aside.
Next, in the processor add black beans, 2 Tbsp. Olive oil, and 1/2 c. Quinoa to the food processor and blend until they’re a sticky paste.
Now put the black bean paste, pumpkin seeds, 1 1/2 c. Quinoa, egg, green onion, Chipotle chili powder, and parmesan blend, 1/2 tsp. Kosher salt and 1/2 tsp. Black pepper in a large bowl and mix by hand.
Form mixture into 8-10 patties. I like to put these 4 at a time on parchment paper, and then lay another sheet of parchment on top. These can fit this way in a plastic gallon sized storage bag and laid flat in the freezer for future use.
To cook:
Drizzle a little olive oil in a hot pan or griddle and place a patty on the hot oil, season with a sprinkle of salt and pepper, cooking until both sides are crispy and golden brown.
Serve hot and drizzle the burger and cucumber salad with oil and balsamic vinegar, salt and pepper to taste.
(I use a Ninja Blender to make these)
