This is not meant to replicate the taste of ground beef. What is the point of that? Just use beef or a commercial veggie “beef.” The veggie ground beef is pretty suspect in its health value and quality. Trying to replicate the taste of beef with real ingredients that are not beef seems daunting to say the least.
This is a pretty cost-effective recipe.
Quinoa Patties15 oz black beans, rinsed and drained
3 oz tomato paste
1/2 Tbsp pickapeppa or Worcestershire sauce
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp ground cumin
1/2 tsp salt
1 tsp black pepper
- With a potato masher, mash up the beans
- Mix in the above ingredients until blended well
1 clove garlic, minced
1 carrot, finely minced
2 serrano peppers, finely minced - optional
1 Tbsp olive oil
- In a small pan, heat oil on medium heat until it shimmers
- Add the carrots and stir for 2-3 minutes, until softened
- Add in the shallots and peppers, stir until the shallots are softened
- Add the garlic, stir until heated
- Add mixture to the mashed beans, stir well
- Cover and refrigerate for at least 2 hours, or overnight
1 c water
1 large egg
1/3 c breadcrumbs
- Heat water to boil in a small pot, reduce heat to medium low
- Add the quinoa and stir
- Cover and simmer for 15 minutes
- Add the egg and breadcrumbs to the bean mixture, stir well
- When the quinoa is done cooking, fluff it with a fork and add to the bean mixture
- Mix well
- Form the patties with your hands
- In a pan, on medium heat cook the patties for about 3 minutes on each side
This makes 6 patties or so, depending on the size.
Like most of my recipes, this is a good starting point, but it is good on its own.
Make your burger however you like it. I melt cheese on the patties and put ketchup, mustard, bread and butter pickles, jalapeños and A1 sauce along with a toasted bun.
I haven’t tried it yet, but making it a little more Italian and shaping them into meatballs might be pretty decent for spaghetti or whatever.