I first made these burgers with adzuki beans and tried a Greek version with feta and herbs and a Mexican version with cheddar, coriander and cumin. Both were good. Everyone but my brother (who finished up his but didn’t ask for seconds) really liked them.
However, what I loved best was that my baby girl gobbled it up.
When I shared the picture on Instagram and on Munchkin Meals, some asked about the recipe, so I decided to give it a try with black beans before posting it. From my short experience with veggie burgers, I like black beans best.
In this version, I combined what worked from my two previous attempts. But since this recipe has no raw meat or raw eggs, you can totally taste and adjust the seasonings as you go. You can also go with different spice/herb combination to suit your palate.
Ingredients ( 8 to 9 patties, around 1/3 cup each)
recipe inspired by Broccoli Stem Veggie Burger from Nutritionella
- 2 cups cooked black beans (if cooking from scratch, use 3/4 cup uncooked)
- 1 cup cooked quinoa (from 1/3 cup uncooked)
- 1 medium onion, diced
- 2 fat cloves of garlic, minced
- 1 cup grated broccoli stalks (peeled before)
- 1 cup grated zucchini
- 2 teaspoons lemon zest
- 1 cup loosely packed flat leaf parsley, chopped (measure before chopping)
- 2/3 cup shredded cheddar cheese
- 1 1/2 teaspoon dried oregano
- 1/4 – 1/2 teaspoon dried basil
- salt and black pepper to taste (if using for babies/toddlers omit them)
- 1/2 teaspoon red pepper flakes (optional)
Soak the beans overnight. Drain the water. Add the beans to a pot, cover with cool water and cook until tender.
Rinse the quinoa really well. Put in a small pot, add 2/3 cup water. Bring to boil, then lower heat, cover and cook for about 15 minutes.
Drain and set the beans and quinoa aside to cool.
Using a box grater or food processor, shred the broccoli (can use stalks and florets) and zucchini. Alternatively, you can use only one vegetable depending on what’s available to you.
Meanwhile, saute the onions in 1 tablespoon oil until translucent. Add garlic. Then add the grated vegetables. Add a splash of water and cook for about 5 minutes stirring often.
While the vegetable/onion mixture is cooling, mix the beans and quinoa in a food processor until the beans are quite mashed and a thick paste has formed.
Remove from the processor and add to a bowl. Add the rest of the ingredients and mix with a spoon.
Don’t worry if you find the mixture not coming together. Once you form it with your hands, it will.
Spoon into a 1/3 cup then form into uniform patties with your hands.
I find veggie burgers to be tastier when they are not thick.
In a non-stick pan, add a tablespoon of oil and cook your patties a few minutes on each side.
Enjoy with avocado slices, lettuce, caramelized onions, tomatoes and pickles, with or without the bun.
Grilled Portobello mushrooms make a tasty alternative to bread buns!
This is a freezer-friendly recipe. Whatever you don’t cook the same day can be easily frozen for those busy days.