I looooove this recipe. We kind of made it on whim but I’m realizing that’s how the BEST recipes come to life. We like to call this the brain health better. Why? Because its got lots of fiber, omega-3s, polyphenols and vitamin E. When we whip these guys up, we never miss the “real” red meat version. Try this healthier twist to your classic burger – it won’t disappoint!
- 1 cup of cooked quinoa [we used tricolor]
- 2 slices whole-grain bread, toasted and torn into pieces
- 1/2 cup grated onion
- 2 tablespoon chopped garlic
- 1 Tbsp ground flax
- 3 teaspoons fresh lime juice
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon salt [we used Himalayan]
- 1 teaspoon grated lime rind
- 2 can unsalted black beans, rinsed and drained
- 1 cup coarsely chopped walnuts
- 2 teaspoon hot sauce or to taste
- 2 large egg, lightly beaten [we used vital farms. For vegan recipe, use flax egg]
- 4 teaspoons olive oil
Favorite Toppings: Chipotle mayo, sweet and sour cabbage, red onion, bibb lettuce
- Place bread in a food processor; pulse 5 times. Transfer to a bowl.
- Combine onion, garlic, juice, cumin, flax, salt, rind, and beans in processor; pulse 4 to 5 times. Add bean mixture, walnuts, hot sauce, quinoa and egg to crumbs; stir well.
- Divide the mixture into 8 equal portions. Shape each portion into a 3/4-inch-thick patty.
- Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.
- Serve on bibb lettuce
– The Neilan Family –