Southwest Quinoa Blackbean Burgers with 1-hour Whole Wheat Buns
Updated: May 21
One thing that never takes a holiday off is nutrition. It won't go out of style and nothing can be more satisfying than seeing the people you love also eating delicious nutritious food. This recipe is loaded with so much flavor, that you won't miss the meat! These black bean quinoa cheeseburgers have all the hearty meaty texture you want, but they're totally meatless. We top them with fresh avocado, onions and tomatoes and a drizzle of our favorite salsa or cilantro dressing. Add the patties to your list of "freezes beautifully". They can be pre-made and frozen individually on parchment paper, then bagged in freezer bags until you're ready to have them.
Southwest Quinoa Black Bean Burgers
1 can (15 oz) black beans, drained ½ cup Panhandle Milling White Quinoa, cooked ½ cup Breadcrumbs* 2 Tbsp. Onion, minced 1 clove garlic, minced 1 Tbsp. Fajita Seasoning 2 Eggs **
Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
Add all remaining ingredients and mash well with your hands.
Form the black bean mixture into 5 patties.
Heat a large non-stick skillet.
Cook the patties on a well-oiled skillet until heated through, 2 to 3 minutes per side.
Top each patty with a slice of cheese (or omit the cheese if you're vegan) and allow to melt. Serve warm on sprouted wheat buns.
* May use gluten-free breadcrumbs for a gluten-free patty. **For vegan patties, use ¼ cup dark chia seed meal and ¼ cup water to replace eggs.
This recipe for wheat burger buns will be one of your favorite go-to recipes! Put all the ingredients in your bread machine on the "dough" setting and let it do the work if you'd like (just start at the part of the directions where it says, "divide into 8 equal piece of dough') Or, if you knead by hand or mixer, use the directions below in full.
1-hour Wheat Hamburger Buns
Ingredients 1 ¼ cups water 2 Tbsp. olive oil 2 Tbsp. honey 1 tsp sea salt 3 ½ cups Panhandle Whole Wheat Flour Blend 1 Tbsp. Instant Dry Yeast Directions:
In a large bowl, combine the Panhandle Whole Wheat flour, sea salt and vital wheat gluten*. Measure liquid ingredients into a second large bowl.
Add the yeast. using only half the flour and adding yeast last.
Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl. Knead 8–10 minutes by hand or 4-5 minutes with a mixer using the dough hook on medium speed.
Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough. Divide dough into 8 equal portions.
Shape into ball and place on greased large sheet pan 2 inches apart. Let rise until doubled. Mist with water and sprinkle with sesame seeds if desired.
Preheat oven to 350° degrees. Bake at 350° for 30-35 minutes or until 190° internal temperature. Cool on racks. Slice after 15 minutes, store or freeze after 2-3 hours.