📝 About This Recipe
Elevate your plant-based game with these hearty, nutrient-dense burgers that celebrate the nutty profile of ancient quinoa and the natural sweetness of roasted potatoes. Unlike crumbly veggie patties of the past, these are meticulously bound with black beans and smoked paprika to provide a robust, 'meaty' texture and a deep, smoky finish. Perfect for a weeknight dinner or a summer grill-out, these patties offer a sophisticated balance of earthy grains and vibrant aromatics.
🥗 Ingredients
The Grain Base
- 1 cup Quinoa (rinsed thoroughly; use a mix of red and white for texture)
- 2 cups Water or Vegetable Broth (for cooking the quinoa)
The Binder and Aromatics
- 1 can (15 oz) Black Beans (rinsed, drained, and patted dry)
- 1 medium Sweet Potato (mashed (about 1 cup))
- 1/2 cup Red Onion (very finely minced)
- 3 cloves Garlic (minced)
- 1/2 cup Panko Breadcrumbs (to help bind and absorb moisture)
Seasoning and Spice
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 tablespoon Soy Sauce or Tamari (for deep umami flavor)
- 1/4 cup Fresh Cilantro (chopped)
- to taste Kosher Salt and Black Pepper
For Assembly
- 6 pieces Brioche or Whole Wheat Buns (lightly toasted)
- 1 large Avocado (sliced)
- 1 handful Arugula (for a peppery crunch)
- 1/4 cup Chipotle Mayo (or vegan alternative)
- 2-3 tablespoons Olive Oil (for searing)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let it cool significantly—this prevents the burgers from becoming mushy.
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2
While the quinoa cooks, prick the sweet potato with a fork and microwave for 5-7 minutes (or roast in the oven) until soft. Scoop out the flesh and mash it in a large mixing bowl.
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3
In the same bowl as the sweet potato, add the drained black beans. Use a fork or potato masher to crush about half of the beans; leave some whole for a varied texture.
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4
Stir in the cooled quinoa, minced red onion, garlic, smoked paprika, cumin, soy sauce, and cilantro. Mix thoroughly to ensure the spices are evenly distributed.
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5
Fold in the panko breadcrumbs. Taste the mixture and season with salt and pepper as needed.
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6
Using your hands, form the mixture into 6 equal-sized patties, roughly 1-inch thick. Press them firmly so they hold their shape.
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7
Crucial Step: Place the formed patties on a parchment-lined plate and refrigerate for at least 30 minutes. This 'sets' the binders and prevents the burgers from falling apart in the pan.
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8
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat.
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9
Place patties in the skillet (work in batches if necessary) and cook for 4-5 minutes per side. You are looking for a deep golden-brown crust and a heated interior.
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10
During the last minute of cooking, lightly toast your burger buns in the same skillet or a toaster.
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11
Assemble the burgers: Spread chipotle mayo on the bottom bun, add a layer of arugula, place the quinoa patty, top with avocado slices, and finish with the top bun.
💡 Chef's Tips
Don't skip the refrigeration step; it is the secret to a patty that doesn't crumble. If the mixture feels too wet, add an extra tablespoon of panko; if too dry, add a teaspoon of olive oil or water. For a gluten-free version, use certified GF oats or almond flour instead of panko, and ensure your soy sauce is Tamari. Ensure your quinoa is relatively dry before mixing; excess moisture is the enemy of a firm veggie burger. You can bake these at 400°F (200°C) for 20 minutes, flipping halfway, if you prefer to use less oil.
🍽️ Serving Suggestions
Pair with crispy sweet potato fries and a side of lime-cilantro slaw. Serve with a cold, crisp IPA or a sparkling hibiscus iced tea. For a lighter option, serve the patty over a massaged kale salad with lemon tahini dressing. Accompany with pickled red onions to cut through the richness of the sweet potato and avocado.