Combine black beans, quinoa, rice flour, green and red bell pepper, hot sauce, water, and cumin in a medium bowl. Mix well to combine; season with salt and black pepper. Divide mixture into 10 even patties, about 3-to-4-inches in diameter. Refrigerate patties for 20 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chef Rob Urzal is serving up a vegetarian black bean and quinoa burger that might be the best ever.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Hy-Vee no-salt-added black beans, drained | ||
| 4 c. cooked quinoa | ||
| 1 c. rice flour | ||
| 1 medium red bell pepper, seeded and chopped | ||
| 1 medium green bell pepper, seeded and chopped | ||
| 4 ½ tbsp. hot sauce, such as Cholula | ||
| ¼ c. water | ||
| 1 tbsp. Hy-Vee cumin | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| Ciabatta buns | ||
| Hy-Vee guacamole, for serving | ||
| Hy-Vee shredded lettuce, for serving | ||
| Tomato, sliced, for serving | ||
| Onion, sliced, for serving |
Things To Grab
- Medium bowl
- Baking sheet
- Parchment paper
- Skillet or griddle pan
Directions
Preheat oven to 350 degrees. Place burgers on a parchment-lined baking sheet and bake for 10 minutes or until heated through.
If desired, heat a skillet or griddle pan to medium heat and sear patties on both sides until crispy on both sides. Remove from pan.
Serve burgers on a ciabatta bun topped with guacamole, lettuce, tomato, and onion, if desired.
Recipe Source:
What's Cooking; Courtesy of Chef Rob Urzal, Bubba - Southern Comforts