Summer grilling starts on Memorial Day! One thing that never takes a holiday off is nutrition. It won't go out of style and nothing can be more satisfying than seeing the people you love also eating delicious nutritious food. This recipe is loaded with so much flavor, that you won't miss the meat! These black bean quinoa cheeseburgers have all the hearty meaty texture you want, but they're totally meatless. We top them with fresh avocado, onions and tomatoes and a drizzle of our favorite salsa or cilantro dressing. Add the patties to your list of "freezes beautifully". They can be pre-made and frozen individually on parchment paper, then bagged in freezer bags until you're ready to have them.
Southwest Quinoa Black Bean BurgersBlack beans, cooked and drained | 2 cup
organic quinoa, cooked| ½ cup
Breadcrumbs*| ½ cup
Onions, minced| 2 Tbsp.
Garlic, minced| 1 clove garlic
Fajita Seasoning|1 Tbsp.
Organic Grains black chia seeds|2 Tbsp.
Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture. Add all remaining ingredients and mash well with your hands. Form the black bean mixture into 5 patties. Heat a large non-stick skillet. Cook the patties on a well-oiled skillet until heated through, 2 to 3 minutes per side. Top each patty with a slice of vegan cheddar cheese and allow to melt. Serve warm on sprouted wheat buns.
1 hour Sprouted Wheat Veggie-burger Buns
This recipe for sprouted wheat burger buns will be one of your favorite go-to recipes! Put all the ingredients in your bread machine on the "dough" setting and let it do the work if you'd like (just start at the part of the directions where it says, "divide into 8 equal piece of dough') Or, if you knead by hand or mixer, use the directions below in full.
Filtered water| 1 cups
Olive Oil| 2 Tbsp.
Agave Nectar| 2 Tbsp.
Sea Salt| 1 tsp
Sprouted Whole White Wheat Flour |3 ½ cups
Vital Wheat Gluten Powder*|2 Tbsp.
Active Dry Yeast| 1 ½ tsp.
In a large bowl, combine the flour, sea salt and vital wheat gluten*. Measure liquid ingredients into a second large bowl. Add the yeast. using only half the flour and adding yeast last. Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl. Knead 8–10 minutes by hand or 4-5 minutes with a mixer using the dough hook on medium speed. Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough. Divide dough into 8 equal portions. Shape into ball and place on greased large sheet pan 2 inches apart. Let rise until doubled. Mist with water and sprinkle with sesame seeds if desired. Preheat oven to 350° degrees. Bake at 350° for 30-35 minutes or until 190° internal temperature. Cool on racks. Slice after 15 minutes, store or freeze after 2-3 hours.
* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.