I saw a great blog post this morning on how to make Quinoa and Black Bean Burgers. The photos made the patties look so delicious! I knew I had to make this for dinner. To make it challenging, I decided to bake my own hamburger buns from scratch and I am not a baker.
With excellent instructions from my lovely wife, I put our awesome bread machine to work. It was a success. Here are the instructions for the bread:
- 2 .5 cups of all-purpose
- Half cup of whole wheat
- 1 teaspoon sea salt
- 1.5 tablespoon of organic sugar
- 1.5 tablespoon vegan butter
- 1/2 cup okara
- 9.5 ounces soy milk
- 2 teaspoons yeast
After 45 minutes, I removed the dough, spread some flour and cut eight pieces. Then I covered with plastic wrap and let it set for 30 minutes. Preheat your oven to 350°F and pop the dough in there for 30 minutes, or until golden brown.
For the patties, here’s the recipe, courtesy Homemade Hearts:
- 1 can black beans (540 ml), drained and rinsed
- 1 onion
- 2 cups quinoa, cooked
- 1/2 cup sunflower seeds, finely ground
- 1/2 cup brown rice flower
- 1/4 cup nutritional yeast
- 2 tablespoon Bragg Liquid Aminos (or tamari)
- 2 tablespoon grape seed oil
- 2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- Black pepper, freshly ground, to taste
- In a food processor, purée onion and black beans until smooth.
- In a small mixing bowl, combine dry ingredients: ground sunflower seeds, brown rice flower, nutritional yeast, oregano, garlic, mustard and pepper.
- Transfer black beans into a large mixing blow.
- Mix black beans with Braggs sauce and grape seed oil.
- Gradually incorporate dry ingredients, mixing well.
- Shape into 2 to 2.5 inches patties. I used approximately 3-4 tablespoon of mixture for each patty.
- Place patties on parchment paper-lined baking sheet.
- Bake at 350 degrees F for 25 minutes. After 25 minutes, flip the patties and bake for another 5 minutes to brown the other side of the patty.
- Serve warm on a burger bun or as a main course.