1 14oz Can Black Beans
1 1/2 cups Cooked Quinoa (see note)
2 Tablespoons Tomato Paste
2 Cloves Garlic, chopped
1/2 Cup Quick Cook Oats (see note)
3 Tablespoons Cilantro Leaves, finely chopped
1/4 Tablespoon Fresh Ground Pepper
Drain and rinse beans. Transfer to a large bowl and mash with a potato masher, dough cutter, or with the back of a sturdy spoon. (You want about half the beans to be in pieces and half the beans to be smooth and creamy.)
Add quinoa, tomato paste, garlic, egg, oats, chopped cilantro, black pepper and any other salt-free seasoning of your choice. Stir everything together to combine.
Divide the mixture into 4 portions. Use your hands to form 4 burger patties that are about 1/2-inch thickness. (If you aren’t cooking the burger patties right away, see the instructions below to freeze.)
Sear the burger patties over direct heat on a grill or heat 1 tablespoon cooking oil in a large skillet and sear on both sides. The patties are done when they are golden brown on the outside and hot all the way through to the center.
Serve with any of your favorite burger toppings.
Cooked Quinoa - Any type of quinoa works great here. Just follow the instructions on the package to cook the quinoa. You’ll need 1 ½ cups of cooked quinoa to make the burger patties (which is made from ¾ cups dry quinoa). Quick Cook Oats - Be sure to get Quick Cook Oats for the right texture in these burgers. Do not use Rolled Oats or Instant Oats. Freeze these burger patties - To freeze the burger patties, line a sheet pan with parchment or wax paper. Place the formed (but uncooked) burger patties on the sheet pan and freeze until solid, 4 to 5 hours. Transfer to a freezer-safe bag and freeze for up to 6 months. Print the label below and attach it to the bag so that reheating instructions are right at your fingertips.