This vegetarian and protein packed black bean & quinoa burger patty can go on a breakfast toast, burger bun, lettuce wrap, tortilla, and so much more. This Mediterranean version with fetta cheese, a slice of tomato and green olives was a perfect lunch option. Hot out of the oven, they are nice and soft but give them a few minutes to cool down and they’ll firm up so they can ACTUALLY be used as burger buns and a tomato slice and an eggplant slice can serve as the topping to go in-between.
Ingredients:
⅓ cup of uncooked quinoa (cook according to the packaging directions)
13 oz Black beans (rinsed and drained)
1 small onion (chopped)
2 garlic cloves (minced)
1 scallion stalk (chopped)
1 carrot (graded)
Zest of one lemon
1 tsp salt
1 tsp of Italian seasoning
½ tsp black pepper
1 tsp garlic powder
Red paprika (or cayenne pepper if you like it hot)
⅓ cup feta cheese
Oil for the pan.
Preparation
Cook the red or white quinoa as directed on the package.
Heat up 1-2 tablespoons of oil in a pan. And sauté the onions, garlic, and scallions until soft.
Add the beans, carrots, lemon zest and the seasonings. Cook on low heat until nice and soft.
Mash until all of the ingredients are combined and have the consistency of mashed potatoes.
Add the cooked quinoa and mash to combine.
Let the mixture cool to room temperature and add mix in the feta cheese. In the meantime, preheat the oven to 400° F/200° C.
Form burger patties with oiled hands or use a greased cookie cutter to form patties. Lay them on a backing sheet laid with baking paper.
Bake in the preheated oven for 15 to 20 minutes.
This recipe was inspired by: Food Wine and Love, “QUINOA BLACK BEAN BURGER”
Music: Positive Fuse by French Fuse; Bonfire by An Jone
#recipe #mediterranean #healthyfood