Black Bean, Spinach and Quinoa Veggie Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 teaspoons oil, divided
  • 1 yellow onion, diced
  • 1 cup cooked black beans
  • 2 tablespoons barbecue sauce
  • 1 cup cooked quinoa
  • ¼ cup panko bread crumbs
  • ¼ teaspoon salt
  • generous pinch of pepper
  • 2 cloves garlic, minced
  • 6 cups lightly packed fresh spinach leaves*
Instructions
  1. Heat 2 teaspoons of oil over medium heat in medium sized frying pan. Add chopped onion and sauté, stirring occasionaly, until light brown and starting to caramelize, about 10 minutes.
  2. While that's cooking, add the black beans (drained and rinsed if from a can) and barbecue sauce to a large mixing bowl and use a potato masher or fork to mash together until only small pieces remain. Add the quinoa, salt, pepper, and bread crumbs and set aside.
  3. Once the onions have begun to brown, add the garlic and cook an additional minute, stirring often so it doesn't burn. Add the onions and garlic to the mixing bowl as well.
  4. Add the spinach to the same frying pan and cook on medium-low until completely wilted, stirring to encourage cooking, about 3 minutes. Transfer to a clean dish towel and carefully squeeze out any extra moisture.
  5. Roughly chop the spinach and add it to the mixing bowl as well. Mix everything together with a wooden spoon until evenly combined.
  6. Divide into four, shape into burger patties and place on a flat surface or large plate. Cover with plastic wrap and let set in the fridge for at at least 3 hours, or overnight.
  7. When ready to eat, heat a large frying pan with remaining 2 teaspoons of oil over medium-high heat. Add the burgers and cook for 6 minutes per side, or until golden brown and heated through.
  8. Serve immediately topped with your favourite burger condiments!
Notes
* If using frozen chopped spinach: defrost and squeeze out any excess moisture. Then use ⅔ cup of the squeezed out spinach for this recipe.
** Store cooked burgers in the fridge for up to 3 days. To freeze and use later, lightly cook the burgers, cool, then wrap individually and store in the freezer for up to 3 months. Cook from frozen in a frying pan on medium low, covered, for about 7 minutes per side, or until heated through.
Recipe by Insightful Bite at https://www.insightfulbite.com/black-bean-spinach-quinoa-veggie-burgers/