Black Bean & Quinoa Burger (Plant-Based)
a Minimalist Baker inspired recipe
15 oz can/1.75 cups black beans (cooked)
2/3 cup pecans/walnuts
1 cup sweet potato cubes (peeled)
2 shallots (peeled & quartered)
2 cups sliced mushrooms
1 garlic clove (peeled & halved)
1 tsp salt
1/2tsp cayenne pepper
2 ½ tsp cumin
3 tbsp BBQ sauce
1 cup quinoa (cooked
1- Spread the rinsed & drained beans onto a parchment paper. Bake for 6 minutes in the preheated oven at 350°F/175°C.
2- Add the pecans/walnuts to the baking tray and bake for an additional 10 minutes. Add the baked beans and nuts to a food processor or blender. Blitz into a coarse meal after they had time to cool down for a few minutes.
3- In the meanwhile, bake the sweet potato cubes, quartered shallots, garlic halves and sliced mushrooms for 30 minutes at 350°F/175°C. Turn them after half of the baking time.
4- Rest to cool for 10 minutes. Add to the blender onto the bean & walnut meal. Also, add the spices and the BBQ sauce. Pulse until all ingredients are well combined, stop before the mix becomes mushy.
5- With a spatula or your hands incorporate the quinoa into the mixture. Form into 4-6 patties and refrigerate for 30 minutes.
6- In a cast iron/no sticking pan, fry the patties on both sides for 3 minutes. Glaze them with some BBQ sauce and bake in the oven at 375°F/190°C for 20-30 minutes.
These patties are easily freezable. Defrost and reheat at 375°F/190°C for 20minutes. Look out for my date syrup and my homemade quick BBQ sauce recipes.