Egg-Free Black Bean Burgers on Gluten-Free Buns

Ingredients

• 2 cans Black beans, canned, rinsed and drained
• 1 cup Cooked quinoa
• 0.5 Onion, chopped
• 0.5 Red bell pepper, chopped
• 2 cloves Garlic, minced
• 1 tbsp Chili powder
• 1 tsp Cumin
• 0.5 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Gluten-free breadcrumbs
• 2 tbsp Olive oil
• 4 Gluten-free burger buns
• Toppings of choice (lettuce, tomato, avocado, salsa)

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

Instructions

1. 1In a large bowl, use a fork to mash the 2 cans of black beans until they are mostly smooth.
2. 2Add the 1 cup of cooked quinoa, 0.5 chopped onion, 0.5 chopped red bell pepper, 2 minced cloves of garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the bowl with the mashed black beans. Mix everything together thoroughly.
3. 3Stir in the 0.5 cup of gluten-free breadcrumbs until the mixture is well combined and holds together.
4. 4Divide the mixture into 4 equal portions and shape each portion into a patty.
5. 5Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat, which is about 175°C.
6. 6Carefully place the 4 patties into the hot skillet. Cook for 5 to 7 minutes on the first side, until they are lightly browned and heated through. Flip the patties and cook for another 5 to 7 minutes on the second side, until they are also lightly browned and heated through.
7. 7Serve the cooked black bean patties on 4 gluten-free burger buns with your favorite toppings, such as lettuce, tomato, avocado, or salsa.

Substitutions

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