Black Bean and Quinoa Burgers with Strawberry BBQ Sauce

Preparation 20 min Cook Time 10 minInactive Time: Total Time: Serves 3     adjust servings

These Vegan and Gluten Free Black Bean and Quinoa Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers...they are loaded with flavour, texture and are so filling!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion (1/2 cup), diced
  • 1/3 cup red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 15 oz / 498 g can black beans, rinsed and drained
  • 1 cup cooked quinoa
  • 2 tablespoons olive oil
  • Roasted Strawberry Barbecue Sauce
  • 1/2 cup gluten free flour (I use Bob's Red Mill Gluten Free 1:1 Baking Flour)

Instructions

  1. Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic and black pepper and 1/2 teaspoon sea salt until cooked down, about 3 minutes. Allow the vegetables to cool a bit.
  2. In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour and remaining salt. Pulse until combined - you want it all completely incorporated, until it's one cohesive mixture and the black beans are nice and mashed in.
  3. On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 10 minutes.
  4. In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 3-4 minutes on each side, until crispy and cooked through.
  5. Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!

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Recipe Notes

  1. This recipe is vegan and vegetarian.
  2. HOW TO STORE

The burgers can be made for a meal prep. They can be stored in single layer freezer bags in a freezer-safe container lined parchment paper. They can be frozen up to a month.

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