Black Bean Quinoa Veggie Burger

By Bailey1_

Prep time: 20 minutes | Total time: 40 minutes (plus a few hours chilling time)
Serves 6 (serve with an additional half grain serving for Phase 1)
Phase 1, Phase 3, and D-Burn

Ingredients

• 1 teaspoon olive oil
• 1 small red onion, chopped
• 3 cloves garlic, minced
• Sea salt
• 2 15-ounce cans black beans, rinsed and drained
• 2 tablespoons tomato paste
• 1 large egg
• 2/3 cup chopped red bell pepper
• 1/4 cup chopped cilantro
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon chipotle powder
• 2 cups cooked quinoa
• 1 cup rolled oats, ground into crumbs

Preparation

Step 1

Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Season them with a pinch of salt and sauté until onions are softened, 5 to 6 minutes. Place the mixture into a large bowl. Add approximately 1 1/2 cans of black beans to the bowl and, using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms. Stir in the remaining beans along with the tomato paste, egg, bell pepper, cilantro, cumin, chipotle powder, and 1/2 teaspoon salt. Stir in the cooked quinoa and ground oats until evenly distributed.

Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a parchment-lined baking sheet, cover them with plastic wrap, and refrigerate for at least a few hours or overnight.

When ready to eat, remove the sheet from the fridge, and preheat the oven to 400 degrees. Bake 10 to 12 minutes, until the patties are golden brown and crispy, then carefully flip them over and cook another 10 minutes. You can also fry the patties in a pan with a small amount of oil. Serve patties with toppings of your choice.
*Phase 1 — Sauté in water and use egg whites instead of a whole egg, and serve with an extra half-grain serving.

**D-Burn — use all quinoa instead of oats.

***Vegans can always use a flax egg — 1 tablespoon flaxseed meal plus 2 1/2 tablespoons water.