This is a really easy and tasty recipe that I found on the Minimalist Baker which is a Vegan website with some fantastic recipes.
- 3/4 cup cooked quinoa
- 1/2 large red onion, finely diced (~3/4 cup)
- 1 cup finely chopped mushrooms (shitake, baby bella, or white button)
- pinch each salt & pepper
- 1 15- ounce can black beans, well rinsed and drained
- 1 cup finely grated raw beet
- 1 tsp cumin
- 1/2 tsp chili powder (or sub extra cumin)
- 1/4 tsp smoked paprika
- ~1/2 cup raw walnuts, crushed or ground into a loose meal
- Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
- Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
- Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (190 C) (skip this step if cooking on the stovetop or grill – see notes).
- Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
- Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
- Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.
*For a quicker cook time, form into slightly thinner patties and brown in a skillet over medium heat lightly coated with olive, canola or coconut oil. Cook until brown on both sides – 3-4 minutes each. NOTE: This method doesn’t get them as well done in the middle, but the crust is more pronounced.
* FREEZING: If you don’t want to cook the whole batch at once, form into 10 patties, par-bake them at 375 degrees F (190 C) for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, place on baking sheet still frozen and bake at 375 degrees F (190 C) until desired texture/color is reached – roughly 25-35 minutes.