1/2–3/4 C canned black beans drained
1/2–3/4 cups cooked quinoa
1 cup diced caramelized red bell peppers, onions and garlic*
1/2–cup fresh ground toasted pepitas & sunflower seeds (adds a nice meaty taste)**
1/4 cup EACH minced cilantro and parsley
1/4 –cup pecorino/Romano cheese/ or dairy free vegan Parmesan
1/2 cup crumbled goat or sheep feta (omit if vegan or intolerant to dairy)
1 tsp Curry Girl’s Six Seasonings
1/4 tsp Spice Hunter’s Chili pepper powder, or fresh chopped jalapeno to taste
1 small egg, beaten OR 1 TBL ground flaxseeds and 3 Tbl water blend well.
Salt and pepper to taste
Optional addition: Diced leftover roasted vegetables such as summer squash, or corn hash or sautéed mushrooms finely chopped.
Coconut Oil for cooking burgers
To coat patties:
1/4 cup pecorino/Romano cheese/ or dairy free Vegan Parma
1/2 cups fresh ground toasted pepitas & sunflower seeds **
Mix and place in a shallow dish.
Preheat pan on medium heat.
In a large bowl, combine all patty ingredients and mix well. Once ingredients are incorporated, form mixture into 3-inch patties, or as you would for hamburgers. Dip patties into cheese/nut coating mixture on both sides.
When pan is hot, add enough coconut oil to coat pan 1/4″. Brown patties for approximately 7-10 minutes per side or until brown and crisp. Store extra patties in small batches in freezer bags. Makes great snack or quick lunch, or served on a bed of lettuce or in a taco.
Top with sliced avocados, red pepper hummus and sprinkled with fresh chopped cilantro.
*To caramelize peppers and onions see video below.
**Purchase raw nuts and seeds and toast them in a dry heated pan. Add a little sea salt and heat until brown on both sides. Watch carefully as they can burn easily. Make enough for this recipe plus a little more for snacking. They are delicious!
Note: Pepita seeds are pumpkin seeds by another name.
Blackbean burger mixture Dusting burgers Ready to cook