Quinoa is my new favorite. I tend to go in spurts on things, and this seed is my new love affair. It’s so versatile. I’ve ground it into flour and made muffins, loaded it up with cinnamon and doused it in coconut milk to create a yummy cereal, and turned it into a burger.
I really got this idea from Burger Up. Burger Up is this amazing burger restaurant in Nashville. They use meat from local farmers and use as much local, seasonal produce as possible. Quality. They have a black bean quinoa burger–but I’ll never know what it tastes like, because it has bread crumbs. Of course, it’s the only burger I can’t eat there…everything else is delicious and gluten free. So, I had to try it on my own. And this time, sans bun. I mean, I really didn’t need that extra bread.
- 1 c. quinoa
- 1 14 oz. can organic black beans, rinsed and drained
- 1/2 c. red onion, minced
- 1 tsp. dried cilantro
- 1 T. coconut oil
- 1 T. ground flaxseed
- 2 cloves garlic, minced
- 2 T. fire-roasted green chilies
- 3/4 tsp. sea salt
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- 1/3 c. gluten-free cracker crumbs (like Mary’s Gone Crackers) or bread crumbs
- sliced tomato (optional)
- goat’s milk gouda (optional)
- Rinse and prepare quinoa according to package directions.
- Transfer cooked quinoa to food processor. Add beans, onion, flaxseed, chilies, and remaining seasonings.
- Form into 6 patties. Place bread crumbs in a shallow bowl. Press patties into crumbs, turning to coat on both sides.
- In a skillet, heat remaining oil over medium-high heat. Cook for 4 minutes on each side, or until browned.
- Top with tomato and cheese.