The birds are chirping and spring is upon us. Do you know what that means? Summer is following behind very quickly! And you’ll be so busy cleaning up your patio that you won’t have time to find that perfect meatless burger to serve to your vegetarian friends. Well, we’ve done the work for you! This is a hearty, high protein burger that will satisfy even the most intense carnivore. Make up a batch and keep some stashed away in your freezer for days when you need a quick afternoon lunch. Simply defrost it quickly in the microwave and then crisp it up in a hot skillet!
QSB Loaded Black Bean Burgers
- 4 Garlic Cloves, peeled
- 1 Small Onion, quartered
- 2 cans (540 mL/19 oz) Black Beans, drained and rinsed
- 1 cup Cooked Quinoa
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 cup Goat Cheese
- 1/2 cup Black Olives, pitted
- 3 slices Queen Street Bakery Bread (choose from: White bean & millet seed, White bean & grape skin, or Romano bean), toasted and pulverised to a crumb*
- 2 tbsp Olive Oil, plus more for forming burgers
- 2 packages Queen Street Bakery Artisan Round Buns
- Sliced Tomato
- In the bowl of a food processor, add garlic and onion and chop. Add beans, quinoa, egg, salt, pepper, goat cheese and olives and pulse again until the mixture comes together to form a paste (the mixture will seem thin).
- Scrape mixture into a large bowl and stir in fresh bread crumbs. Let mixture rest for about 1 hour in refrigerator or cover and refrigerate overnight.
- With oiled hands, divide the mixture into 8 equal portions. In a skillet over medium-high heat, add olive oil and cook patties 3-4 at a time (do not crowd the pan). Cook about 2-3 minutes and flip over to brown the other side. Once they are browned on both sides, place patties back on a platter and keep warm.
- With the same skillet on high heat, open the buns and place, cut side down, in hot pan. Once the buns are browned, place the burgers in the buns and serve with toppings of your choice.
*To pulverize buns, tear toasted bread into pieces and pulse in a food processor. Alternatively, cut finely with a sharp knife.
Servings: 8 burgers
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.