1/2cupgluten free flourI use Bob's Red Mill Gluten Free 1:1 Baking Flour
Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea 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.
On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
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!
NotesThis recipe is vegan and vegetarian.HOW TO STOREThe 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.
Black Bean and Quinoa Burgers with Strawberry BBQ Sauce (Vegan + GF) https://jessicainthekitchen.com/vegan-black-bean-quinoa-burgers-strawberry-bbq-sauce/ June 18, 2014