Black Bean Burgers

Ingredients

• 2 cans Canned black beans, rinsed and drained
• 1 cup Cooked quinoa
• 0.5 cup Diced onion
• 2 cloves Minced garlic
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 0.5 cup Breadcrumbs (gluten-free)
• 1 tablespoon Olive oil
• to taste none Salt and pepper
• 4 each Burger buns
• as needed none Toppings (lettuce, tomato, avocado, salsa)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, add the 2 cans of black beans, rinsed and drained. Mash the beans with a fork or potato masher until they are mostly broken down, but leave some whole beans for texture.
2. 2Add the 1 cup of cooked quinoa, 0.5 cup of diced onion, 2 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 0.5 cup of gluten-free breadcrumbs to the bowl with the mashed black beans. Add the 1 tablespoon of olive oil, and salt and pepper to taste.
3. 3Mix all the ingredients in the bowl together thoroughly with your hands or a sturdy spoon until everything is evenly combined. The mixture should hold together when pressed.
4. 4Divide the mixture into 4 equal portions and shape each portion into a burger patty, about 1.905 cm thick.
5. 5Heat a 30.48 cm skillet over medium heat (approximately 176.7°C or 175°C). Carefully place the 4 patties into the hot skillet.
6. 6Cook the patties for 5 to 7 minutes on the first side, until they are golden brown and slightly crispy. Flip the patties and cook for another 5 to 7 minutes on the second side, until they are heated through and firm to the touch.
7. 7While the burgers are cooking, lightly toast the 4 burger buns if desired.
8. 8Serve each black bean burger on a toasted bun with your favorite toppings, such as lettuce, tomato, avocado, or salsa.

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