Vegan Chipotle Black Bean & Quinoa Burgers Recipe
This 4th of July, I just may be declaring my own personal independence from meat.
I have never thought that a 4th of July celebration was complete without some sort of burger or slider. Usually, it is good old fashioned American hamburgers made from freshly ground beef with a gluten free bun. But sometimes I like to switch things up – last year it was lamb sliders with tzatziki sauce; a few years ago it was pork burgers with barbecue sauce and coleslaw. But this year, I am thinking Gluten Free Vegan Chipotle Black Bean and Quinoa Burgers may just be my burger of choice!
My son was recently put on a vegan diet by his doctor to help with some health issues and even though he lives 3,000 miles away, I still like to come up with tasty gluten free vegan recipes to “share” with him – we spend about 50 percent of our time when on the phone discussing food!
With the 4th right around the corner, I of course had burgers on the brain. I tinkered around as I am prone to do, hoping to come up with something I could recommend my son serve for his own celebration. I really didn’t expect to love these vegan burgers so much that I would contemplate putting them on my menu as well, but I have to tell you, even the vegan-wary, card carrying carnivore in my family (i.e. the hubby) was seriously impressed!
The base of these burgers are cooked black beans (canned are fine) and quinoa with some seasoning and the “glue” that holds it all together is Chipotle Vegenaise made by Follow Your Heart, a very tasty glue indeed! To keep these burgers grain free, I used garbanzo bean flour but your favorite all-purpose gluten free flour blend will work just fine.
I skipped the buns and served these in lettuce leaves lined with a few strips of roasted red peppers, more Chipotle Vegenaise and some avocado mashed with a little touch of lime juice. If you like more heat, pickled jalapenos would be great as would some chopped red onion and tomatoes.
If the 4th just isn’t the same unless you cook something on the grill, I suggest you place a skillet on the barbecue when you cook these burgers, as they are slightly more fragile than regular hamburgers.
If you feel like declaring your own independence from meat this 4th (or any day for that matter), I hope you will give these tasty burgers a try!
- 1 cup pre-rinsed quinoa
- 1½ cups water
- ¼ teaspoon kosher salt
- 2 (15 ounce) cans black beans rinsed and drained (or 4 cups cooked black beans)
- 1 teaspoon ground cumin
- 3 green onions green and white parts, chopped
- 1/3 cup Chipotle Vegenaise
- ¼ teaspoon black pepper
- ½ cup 6 tablespoons garbanzo bean flour or all-purpose gluten free flour
- Olive or grapeseed oil
Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa.
Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour. Stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties.
Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to simmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet; do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown.
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