Description
This quick and easy vegan burger is made from pantry staples. While it is simple to prepare, it tastes restaurant quality.
Ingredients
Units
Scale
- 1 can reduced sodium black or pinto beans (drained and rinsed)
- 1 cup cooked quinoa
- 1/2 cup whole kernel fire roasted corn (drained (do not rinse)
- 1/2 cup finely chopped, sliced carrots (from can or pouch; drain before chopping)
- 1 teaspoon garlic powder
- 1/4 teaspoon fresh, ground pepper
- 1 teaspoon cumin
- 1/2 teaspoon dried basil
- 1 teaspoon red wine vinegar
- Cooking spray
Instructions
- Heat a large, non stick skillet over medium heat.
- Dump beans in to a large mixing bowl. Using a potato masher, roughly mash up beans.
- Add the rest of the ingredients to the mixing bowl and stir to combine well. (I found using my hands to mix together was very effective.)
- Spray skillet with cooking spray. Using either a ⅓ or ½ measuring cup, loosely scoop out bean mixture and form into a patty. Place patty on skillet and gently flatten further with back of a spatula. Cook for 4 minutes, then flip and cook for 4 more minutes, spraying skillet with cooking spray in between if needed. Finish with all the bean mixture. Serve immediately or let cool completely for freezing (see notes).
Notes
Makes 4-5 large patties with 1/2 measuring cup.
Makes 5-6 medium patties with 1/3 measuring cup.
After patties have cooled, wrap individually in stretch wrap and store in freezer. Allow to defrost slightly then reheat in microwave, toaster oven, or skillet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Entree
- Cuisine: Vegetarian