Vegan black bean quinoa open faced burgers. A lighter, vegan alternative to regular burgers that packs flavor and texture all in one patty, from the crispy surface to that rich velvety interior. Nice zesty notes from the roasted red pepper sauce, and loads of freshness coming from the lettuce and mango black bean salsa.
Song of the day: Mr. Jones - Counting Crows
[This post is sponsored by Ontario Bean Growers. All ideas are our own.]
Vegan black bean quinoa open faced burgers
I personally think that eating healthy doesn't mean sacrificing flavor or texture. Today's recipe will prove just that. Balance is key, not too much of one thing, and finding alternatives, once in a while, to things we like to have, like burgers. I think you are going to love this vegan version done with black beans, and served open faced with a colorful salsa.
Let's get into the kitchen and make us some Vegan black bean quinoa open faced burgers!
Why make these Vegan black bean quinoa open faced burgers
There are several reasons why you would want to make these vegan burgers.
- Firstly, they are delicious and have that great texture.
- Secondly, they are healthy.
- Thirdly, they freeze well. Make a batch and form them, then freeze on a baking sheet before placing them in a freezer bag or air tight container.
- Lastly, and furthermore, it is very cost friendly and a great way to feed the family on a budget.
Have I sold you on these, yet?
Ingredients
To make things easy, I am dividing the ingredients into categories. Here is your shopping list or perhaps what you may have in your pantry:
What you'll need for the vegan patties:
- canned black beans
- carrot
- green onion
- zucchini
- garlic
- red chili flakes
- nuritional yeast
- dried oregano
- fresh rosemary
- fresh basil
- paprika
- green olives
- fine breadcrumbs
- salt and pepper
- extra virgin olive oil
The condiment (roasted red pepper sauce):
- sweet long red pepper
- evo oil
- water
- garlic powder
For the mango black bean salsa:
- canned black beans
- mango
- vine tomatoes
- fresh basil leaves
- mild salsa
- vinegar
- salt and pepper
And the garnishes:
- brioche buns
- iceberg lettuce
Cooking the quinoa for these Vegan black bean quinoa open faced burgers
- Cook the quinoa in double the amount of water to quinoa. When it starts to boil, cook for 15 minutes, adding water if needed. Turn off heat, cover, and set aside.
Prep work - sauteeing the veggies
- In a medium saute pan on medium heat, drizzle 2 tablespoons of evo oil. Toss in minced garlic, peperoncino, chopped onion, carrot and zucchini.
- Let that saute for 4 minutes, then add the oregano, paprika, salt and pepper. Saute for another 2 minutes. Turn off heat set aside.
Making the patties
- Step 1: In a large food processor pour in black beans. Blitz a few times to break them up. Add sauteed veggies, olives, nutritional yeast, and lastly the cooked quinoa. Do not pour in any water that has been left at the bottom of the pot.
- Step 2: Blitz again and then add breadcrumbs and process a few more times until you have a very formable mixture.
- Step 3: Scoop out into a bowl and cover with plastic wrap. Place in fridge for an hour or overnight. Then, tke black bean mixture out of the fridge. Scoop 125 g (½ cup) and form into a patty. If you have a hamburger patty maker, place mixture in there and press into a round. Place on a dish and finish making the rest of the hamburger patties and then cover and place back in the fridge.
- Step 4: Take patties out of the fridge. Bring a large saute pan to a med to high heat. Drizzle in evo oil and place black bean patties in. Cook for 6 minutes then turn over and cook for another 6 minutes. Take out of pan and place on a plate.
Final step - the assembly
- Cut hamburger bun in half and toast. Place on a small wood board.
- Spread some of the roasted red pepper sauce on both halves of the buns.
- Place some lettuce on top then the cooked black bean patty.
- Top with the mango black bean salsa.
Serving suggestions
We served them with roasted purple sweet potatoes, however, here are some other great sides for this Vegan black bean quinoa open faced burgers:
- Rustic country new potato salad
- Radicchio and wild greens salad
- Roasted beets and honeycrisp apple
- Sauteed kale Italian-style
Time to taste
I am so excited to dive into this open faced vegan burger. First bite reveals just how luscious this burger is, so creamy on the inside with notes of nuttiness and that lovely earthiness of the black beans. I love how that crispness of the surface is not lost, it linger in amongst the smoothness in a most beautiful way!
The bun is the perfect foundation, is toastiness just makes all the othe ingredients shine and balances the flavors well. Now I want to add in how lovely that salsa is. More so, sweetness from the mango hits the acididty of the tomatos and vinegar, and that basil along with the crispy lettuce gives way to a bright freshness in your mouth. The roasted sweet potato compliment the flavors and textures making this dish a win win in my books.
Thanks for sharing some time with us in our kitchen. It gives us great pleasure to know that you are enjoying our recipes. Leave us a comment, we would love to hear from you!
Cheers!
PrintVegan black bean quinoa open faced burgers
Here is a great vegan open-faced burger version that packs flavor and texture all in one patty, from the crispy surface to that rich velvety interior. Nice zesty notes from the roasted red pepper sauce, and loads of freshness coming from the mango black bean salsa.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 patties 1x
- Category: Main, Vegan
- Method: Stovetop
- Diet: Vegan
Ingredients
For the patties:
- 250 g (1 cup packed) canned black beans
- 50 g (¼ cup) uncooked quinoa
- 1 carrot 40 g (¼ cup), chopped
- 2 green onions, chopped
- 60 g (½ cup) zucchini, finely diced
- 1 small clove garlic, minced
- a pinch of peperoncino (dried red chili flakes)
- 1 tablespoon nutritional yeast
- 1 tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- 3 basil leaves minced
- ½ tsp paprika
- 3 green olives, finely diced
- 35 g (¼ cup) fine breadcrumbs
- Salt and pepper
- Extra virgin olive oil
Condiment (roasted red pepper sauce):
- 1 long red pepper
- 2 tablespoons evo oil
- Splash of water
- Pinch garlic powder
Mango black bean salsa:
- 65 g canned black beans
- 1 small mango, pealed and diced
- 2 small vine tomatoes, chopped
- 3 basil leaves, finely chopped
- 1 tablespoon mild salsa
- 1 tsp rice vinegar
- salt and pepper
Garnish:
- 2 brioche hamburger buns
- A few iceberg lettuce leaves
Instructions
Quinoa:
- Cook quinoa in a pot with double the amount of water to quinoa. When it starts to boil, let it cook for 15 minutes. Add a splash of water if needed. Turn off heat and set aside.
Sauteed veggies:
- In a medium saute pan on medium heat, drizzle 2 tablespoons of evo oil. Toss in minced garlic, peperoncino, chopped onion, carrot and zucchini. Let that saute for 4 minutes, then add the oregano, paprika, salt and pepper. Saute for another 2 minutes. Turn off heat set aside.
Black bean mixture:
- In a large food processor pour in black beans. Blitz a few times to break them up.
- Add sauteed veggies, olives, nutritional yeast, and lastly the cooked quinoa. Do not pour in any water that has been left at the bottom of the pot.
- Blitz again and then add breadcrumbs and process a few more times until you have a very formable mixture.
- Scoop out into a bowl and cover with plastic wrap. Place in fridge for an hour or overnight.
Forming the patties:
- Take black bean mixture out of the fridge.
- Scoop 125 g (½ cup) and form into a patty. If you have a hamburger patty maker, place mixture in there and press into a round. Place on a dish and finish making the rest of the hamburger patties and then cover and place back in the fridge.
Roasted red pepper sauce:
- Turn grill on high and place pepper on. Char all sides about 10 minutes. Then take off grill and place in a plastic bag. Let cool.
- Take pepper and core and peel all the skin off then sliver.
- Place into a food processor with the evo oil, water, garlic powder, salt and pepper. Blitz until smooth and somewhat thick. Pour into a ramekin.
Mango black bean salsa:
- Place all the ingredients into a bowl. Drizzle in evo oil and vinegar, give it a good stir, cover and place in fridge.
Cooking the patties:
- Take patties out of the fridge.
- Bring a large saute pan to a med to high heat. Drizzle in evo oil and place black bean patties in. Cook for 6 minutes then turn over and cook for another 6 minutes. Take out of pan and place on a plate.
Assembly:
- Cut hamburger bun in half and toast. Place on a small wood board.
- Spread some of the roasted red pepper sauce on both halves of the buns.
- Place some lettuce on top then the cooked black bean patty.
- Top with the mango black bean salsa.
- Ready to serve.
Notes
We served this with some smashed sweet potato. You could do french fries, potato wedges, roasted potatoes, or a nice salad.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Comments
No Comments