Cuban Black Bean and Quinoa Veggie Burger
I was never much of a veggie burger person, even whenever I was a vegetarian (once in high school, once in college). Actually, in high school I did it totally wrong and just ate like cheese and crackers and that was about it. Anyway, for some reason I was just craving veggie burgers a few weeks ago.
I could say there is a great really veggie-focused, organic place by my apartment… but that is basically a blanket description for anywhere in San Francisco. The one in question though is called The Plant Cafe Organic, which Gina introduced me to during a vaguely hungover brunch following Halloween. She told me they were known for their veggie burgers.
As we all know, I didn’t have kitchen things for about a week after I moved to SF. So I was eating basically every meal out. Plant Cafe had wifi, amazing salads, whatever… all of those things. Long story short, I started eating there every day, maybe twice a day, because I am a creature of habit and when I’m exhausted I can’t make decisions (I can’t make decisions even fully rested, let’s be real). You know what I never had though? One of their veggie burgers. So I need to get on that.
I’m not really into cooking meat for myself, at least if it isn’t grilled. And I don’t have a grill. Because I live in a studio apartment in the city. (I did buy a grill pan from West Elm, but it isn’t the same). So now I am experimenting in other forms of protein, mostly eggs, tofu and… homemade veggie burgers.
I ate my Cuban Black Bean and Quinoa Veggie Burgers over salad (of course I did) with ketchup and mustard. They are a little spicy, so you might want some avocado if you are susceptible to that kind of thing. I’m also linking up with Tina for Meatless Monday because it seems like 9 times out of 10 I’m posting a meatless recipe on Mondays.
- ½ cup uncooked quinoa
- 1 cup water
- 1 can black beans (I used Cuban style from Trader Joe’s)
- ⅔ cup pumpkin puree
- ¾ cup almond meal
- ¼ cup buckwheat flour
- 1 egg
- 1 tbsp roasted garlic
- 1 tbsp dijon mustard
- ½ tsp sea salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- Rinse quinoa in a fine mesh sieve. Place in pot with water and cook according to package directions. Once cooked, let cool.
- Preheat oven to 400F.
- In a large bowl, mix remaining ingredients. Add cooled quinoa.
- Line a baking pan with aluminum foil or Slipat.
- Form patties with mixture. Place on baking sheet.
- Bake for 40 minutes, flipping carefully halfway through, or until tops begin to brown.
Chat with me:
Do you eat at the same places all the time? Would you rather buy something pre made or make it yourself? Are you a veggie burger type person (I feel like you have to love them or hate them).