Spicy Black Bean Burgers

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

These burgers use low-fat and fibre-rich canned black beans, which are a handy kitchen standby all year round. Combined with hot jalapeno peppers, chilli, lime and fresh coriander leaves, quinoa adds useful carbohydrate and contributes to a wholesome, rustic texture. Serve in burger buns, or with potato wedges and coleslaw.

Ingredients

  • 115 g/4 oz/ cup pearl quinoa
  • 350 ml/12 fl oz/ cups water
  • 30 ml/2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, crushed
  • 6 jalapeno peppers, finely chopped
  • 1 red or green chilli, finely chopped
  • 2 medium carrots, peeled and grated
  • 75 g/3 oz/½ cup roasted peanuts
  • 1 lime, rind and juice
  • 15 ml/1 tbsp fresh coriander (cilantro), roughly chopped
  • 400 g/14 oz can black beans, drained and rinsed
  • 15 ml/1 tbsp quinoa flour, for shaping
  • salt and ground black pepper
  • burger buns, shredded lettuce, sliced tomato and crème fraîche, to serve

Method

  1. Place the quinoa and water in a medium pan, bring to the boil and simmer for 15-17 minutes until soft.
  2. In another pan heat 15 ml/1 tbsp of the oil and add the onion, celery, garlic, jalapeños, chilli and salt and pepper.
  3. Cook for 2-3 minutes on medium heat, then add the grated carrot and cook for 3 minutes. Leave to cool.
  4. Blitz the cooked quinoa, peanuts, lime juice and rind, and coriander in a food processor. Add the beans to the and pulse a couple of times to incorporate.
  5. Add the vegetable mixture to the processor and pulse briefly to combine. Test for seasoning. Shape into six burgers, handling lightly, and using quinoa flour as required to stop the mixture from sticking.
  6. Fry the burgers in the remaining 15 ml/1 tbsp oil, adding a little more if needed, and turning them halfway through cooking. Alternatively, spritz with oil and cook on a hot barbecue.
  7. Serve in halved rolls with shredded lettuce, sliced tomato and crème fraîche.

Nutritional Information: Gluten free Energy 296kcal/1243kJ; Protein 13g; Carbohydrate 33g, of which sugars 5g; Fat 14g, of which saturates 2g; Cholesterol 0mg; Calcium 55mg; Fibre 8g; Sodium 68mg.