Stuffed Bean Burgers (skinny)

By learen

Ingredients

• 1/3 c quinoa
• 2/3 c vegetable stock
• 1 c dry whole wheat pasta (penne, rigatoni, macaroni)
• 14/5 oz can black beans drained and rinsed
• 2 t soy sauce
• 2 t worcestershire sauce
• 2 T minced onion
• 1 t minced garlic
• 3 T hummus
• 2 t lemon juice
• 1 T nutritional yeast
• 4 whole wheat buns, split
• lettuce, pickles, tomatoes and any other trimmings of your choice

Preparation

Step 1

Wash quinoa thoroughly. Combine with vegetable broth in a small pot and bring to a boil. Cover, lower heat and simmer for 10-15 min until liquid is absorbed. Set aside.

In another small pot, bring several cups of water to a boil and add pasta. Cook for 15-20 min. You want it to be overcooked as the starch will help hold the patties together.

When pasta is finished, drain and add with black beans, soy sauce, worcestershire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.

Add quinoa to mix and stir until fully incorporated. Refrigerate for 30 min.

Meanwhile in a small bowl, combine hummus, lemon juice, and nutritional yeast.

Score bean mixture into four sections. Break each section into two, with one section being slightly larger.

You will probably want to spray your platter with Pam to prevent sticking.

Press the larger portion into a patty and top with 1 T of the hummus mixture. Form the smaller portion into another small patty and top, sealing the edges.

Cook the patties over med high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 min on each side or until browned and cooked through.

Serve burgers with trimmings.