Quinoa and black bean burgers even Memorial Day meat eaters will love, significantly

While meat lovers sit up for a Memorial Day barbecue, many individuals is perhaps in search of a vegetarian possibility.

With their excessive protein content material, black beans lend meaty substance to veggie burgers. Too usually, although, the patties flip to mush. So for this recipe from our e book “Cook What You Have,” which attracts on pantry staples to assemble simple, weeknight meals, we went in search of methods to enhance their texture. The reply was three-fold.

First, we solely mash the beans coarsely in order that when mixed with different components, we’re not left with a clean paste. Second, we incorporate a major quantity of quinoa — two-thirds of a cup to 1 15½-ounce can of beans — to fluctuate texture with little pops of the nutty, high-protein grain (although technically it’s a seed). And lastly, we pan-fry the patties till browned and crisp.

To guarantee they don’t crumble, we don’t rinse the beans; the starchy liquid clinging to them helps bind the combination. We additionally add egg and panko breadcrumbs, and chilling the fashioned patties within the fridge for quarter-hour firmed them up for simpler flipping within the sizzling skillet.

Flavored with scallions, cumin and paprika, these vegetarian burgers are terrific sandwiched between buns together with your favourite fixings. But they’re additionally satisfying on their very own with a tossed inexperienced salad.

White, crimson or rainbow (tricolor) quinoa all work effectively, so use no matter you have got. If you bought pre-rinsed quinoa, there’s no must rinse and drain it earlier than cooking.

Quinoa and black bean burgers

Start to complete: 1½ hours (20 minutes energetic)

Servings: 6

⅓ cup quinoa (see headnote), rinsed and drained
Kosher salt and floor black pepper
15½-ounce can black beans, drained however not rinsed
1 massive egg, evenly overwhelmed
½ cup panko breadcrumbs
2 scallions, finely chopped
½ teaspoon floor cumin
½ teaspoon smoked paprika OR chipotle chili powder
3 tablespoons grapeseed or different impartial oil

In a medium saucepan, stir collectively the quinoa, a pinch of salt and ⅔ cup water. Bring to a boil over medium-high, then cowl, cut back to low, and cook dinner with out stirring till the quinoa absorbs the liquid, 13 to fifteen minutes. Remove the pan from the warmth, then drape a kitchen towel throughout the pan and re-cover. Let stand for 10 minutes. Fluff the quinoa with a fork, switch to a small plate and funky to room temperature, stirring a few times, about half-hour.

In a big bowl, utilizing a fork or a potato masher, coarsely mash the black beans. Add the quinoa, egg, panko, scallions, cumin, paprika and ½ teaspoon every salt and pepper; stir till effectively mixed. Form into six 3-inch patties and place on a big plate. Refrigerate, uncovered, to agency up the patties, about quarter-hour.

In a 12-inch nonstick skillet over medium-high, warmth the oil till barely smoking. Add the patties and cook dinner till browned and crisp on the bottoms, about 5 minutes. Using a large spatula, flip the patties and cook dinner till browned and crisp on the second sides, about one other 2 minutes.

Optional garnish: Sliced cheese OR sliced tomato OR sliced onion OR lettuce leaves OR sliced pickles OR mayonnaise OR a mixture.

Get extra recipes and dinner concepts from The Washington Times meals part.