What I really like about this recipe is that it matches the color scheme of Fit Foodie Finds. I totally planned that…
You may have seen this photo posted on the FFF Facebook page with the caption: “This is may be the most delicious recipe to come out of Fit Foodie Finds.” I lied because I think it is THE MOST DELICIOUS RECIPE to come out of Fit Foodie Finds.
What’s in em? Exactly what the post title says: Black beans + Quinoa + Veggies + Other Random Stuff + Toppings Galore
Black Bean Quinoa Veggie Burgers
- 1 can black bean, rinsed and drained
- 1/4C aged balsamic vinegar
- 1 large egg
- 1/4 – 1/2C garbanzo bean flour (or any kind of flour)
- 2C cooked quinoa
- 1/2 large onion, finely chopped
- 1 zucchini, finely chopped
- bell pepper, finely chopped
- 2t cumin
- 1/2t chili powder
- 1/4t salt
- 1/4t pepper
1. Begin by pureeing black beans and balsamic vinegar in a small food processor, set aside.
2. Next, finely chop your vegetables and mix together in a large bowl. Add in cooked quinoa, pureed black beans, and spices.
3. Then, depending on how soft your batter is, gradually add in garbanzo bean flour. I started with 1/4 cup and then added more because it was still too soft.
4. Next, refrigerate mixture for ~30 minutes or over night, to harden it up a little bit.
5. At this point you should be able to form them into patties. Mine were around 1 inch thick. I individually wrapped my in plastic wrap so I could make them throughout the week, so this step is optional.
6. To cook your patty, coat a medium-sized pan with EVOO and heat on LOW/MEDIUM heat and cover. You’ll want to let each side cook for about 3-4 minutes. Be careful when you flip, they are fragile little things!
What is a burger without toppings? We (Carly (Hey Chuck!) and I) were craving a “California” style burger so we added sliced avo, tomatoes, and a little bit-a feta.
You can definitely sandwhich these burgers in a hamburger bun(I recommend whole wheat), but those guys contain gluten. Hence my big ol’ bed of spinach!
I just wanted to let you know, that I am obsessed with the lighting in these photos. Carly and I made this recipe while we were at home in Milwaukee (Idk how I waited so long to post this), and my mom’s kitchen has phenomenal lighting. #jealous
I totally ended up adding salsa to the mix. I’m telling you, salsa goes good with everything! And that’s just the truth!
The balsamic really added some amazing flavor to this recipe. Have you tried aged balsamic yet? It is a lot sweeter than the normal kind, and I am obsessed! You can definitely use different vegetables and/or beans too! I’ve made this recipe with garbanzo beans and it was just as good.
One last thing before I go…
Today’s workout was a 4 mile interval run! For the first 3 miles I did 30 seconds hard at 9.4, 60 seconds jog at 6.2. For the last mile I jacked it up and did 30 seconds hard at 10.0, 30 seconds jog at 6.2.
I haven’t done an interval workout in a while and I felt like I was on top of the world after that one!
Are you a hamburger bun person or spinach person like me?