📝 About This Recipe
This isn't just another meat substitute; it's a protein-packed celebration of texture and Southwestern flair. By combining the nutty, pearl-like crunch of ancient quinoa with creamy black beans and smoky chipotle, we create a patty that is satisfyingly crisp on the outside and tender within. Perfect for conscious eaters and flavor-seekers alike, this burger elevates the humble grain into a gourmet masterpiece that holds its shape beautifully on the grill or stovetop.
🥗 Ingredients
The Grain Base
- 1/2 cup Quinoa (uncooked, rinsed thoroughly)
- 1 cup Water or Vegetable Broth (for cooking the quinoa)
The Protein & Aromatics
- 15 oz Black Beans (1 can, drained, rinsed, and patted dry)
- 1/2 cup Red Onion (finely minced)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 1/4 cup Fresh Cilantro (chopped)
Binders & Spices
- 1/2 cup Panko Breadcrumbs (use gluten-free if desired)
- 1 Egg (large, lightly beaten)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Olive Oil (for pan-frying)
For Serving
- 6 pieces Brioche Buns (lightly toasted)
- 1 Avocado (sliced)
- 1/4 cup Chipotle Mayo (for spreading)
👨🍳 Instructions
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1
In a small saucepan, combine the rinsed quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let it cool slightly.
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2
While the quinoa cooks, spread the drained black beans on a baking sheet lined with paper towels. Pat them very dry; removing excess moisture is the secret to a burger that doesn't fall apart.
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3
In a large mixing bowl, place about 3/4 of the black beans. Use a fork or a potato masher to crush them into a thick paste, leaving some chunks for texture.
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4
Add the remaining whole black beans, the cooked quinoa, minced onion, bell pepper, garlic, and cilantro to the bowl.
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5
In a small cup, whisk together the egg, cumin, smoked paprika, chili powder, salt, and pepper. Pour this over the bean and quinoa mixture.
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6
Sprinkle the panko breadcrumbs over the mixture. Using a spatula or your hands, fold everything together until well combined and the mixture holds together when squeezed.
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7
Divide the mixture into 6 equal portions. Roll each into a ball and then gently flatten into a patty about 1-inch thick.
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8
Place the patties on a plate and refrigerate for at least 30 minutes. This 'resting' period allows the binders to set, ensuring they don't crumble in the pan.
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9
Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium heat.
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10
Place the patties in the hot skillet (work in batches if necessary). Cook for 4-5 minutes on the first side until a deep golden-brown crust forms.
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11
Carefully flip the patties using a wide spatula. Cook for another 4-5 minutes on the other side.
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12
During the last minute of cooking, you can place a slice of pepper jack cheese on top and cover the pan briefly to melt it.
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13
Remove from heat and let the burgers rest for 2 minutes while you toast your buns.
💡 Chef's Tips
Drying your black beans is crucial; if they are too wet, the burger will be mushy. For a vegan version, replace the egg with a 'flax egg' (1 tbsp flax meal + 3 tbsp water) and use vegan breadcrumbs. If the mixture feels too dry, add a teaspoon of water; if too wet, add another tablespoon of breadcrumbs. Chilling the patties before cooking is the most important step for structural integrity. Use a cast-iron skillet for the best 'char' and crust on the outside of the patty.
🍽️ Serving Suggestions
Serve with sweet potato fries seasoned with lime zest and sea salt. Pair with a crisp Mexican lager or a cold Hibiscus iced tea. Top with a dollop of spicy guacamole and pickled red onions for extra tang. A side of charred corn salad (Esquites) complements the Southwestern flavors perfectly. For a low-carb option, serve the patty inside large butter lettuce leaves.