BBQ Black Bean and Quinoa burgers with Vegan Potato Salad

Tonight was my 2nd time making these burgers – they are sooooo good! I think the recipe I adapted it from came from animalplace.tumblr.com, but when I went there looking for it (to give credit) I can’t find it. But anyways, I altered it enough that it’s now my own recipe :)

BBQ Black bean and Quinoa burger with Vegan Potato salad and fresh corn, cut off the cob.
BBQ Black bean and Quinoa burger with Vegan Potato salad and fresh corn, cut off the cob.

BBQ Black bean and Quinoa burgers

Ingredients:

  • 1 cup quinoa, rinsed (or buy the pre-rinsed like I do)
  • 2 cups water
  • 1 (15oz) can of black beans – rinsed, drained, and mashed
  • 1/2 red onion, chopped (about 3/4 cup)
  • 1/3 cup BBQ sauce
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp minced garlic
  • 1 cup Panko (or other vegan breadcrumbs)
  • Buns/bread of your choice

BBQ Black Bean and Quinoa burgers

1. Place Quinoa in a pot with 2 cups of water. Bring to a boil then lower heat, cover, and simmer until Quinoa has absorbed water. About 15 minutes.

2. Fluff Quinoa with a fork, then transfer to a bowl and put in the fridge to cool. At least 30 minutes.

3. While Quinoa is cooling, place beans, BBQ sauce, onion, garlic, and liquid smoke into a food processor. Pulse until a paste is formed. If you do not have a food processor, place in a bowl and mash with a fork or potato masher.

4. Mix Quinoa into the bean mixture.

5. Stir in Panko (bread crumbs), and place in refrigerator for about a half hour.

6. Remove mixture from refrigerator and form into 8 patties.

7. Cook in a non stick pan or on a grill until both sides are crispy. Or on a parchment-paper-covered cookie sheet,in a preheated 375 oven for about 12-15 minutes on each side.

8.  Place in bun, and top with your favorite burger toppings.

Nutrition info (per burger, bun not included): 181.2 calories, 1.9g fat, 33.9g carbs, 7.5g protein


 

Vegan Potato Salad

Vegan Potato Salad
Vegan Potato Salad

Ingredients:

  • 3 pounds red potatoes- cooked, cooled and chopped/mashed
  • 1/4 cup vegan sour cream (Tofutti)
  • 6 scallions, chopped (I use both white and green parts)
  • 1/2 red onion, chopped
  • 1 large or 2 small jalapenos, diced
  • 2 Tbsp lime juice
  • 1 packet Onion soup mix (Lipton)
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp paprika

Combine all ingredients and serve.

I got 6 servings out of this, with the following nutritional info:

Calories: 219, Fat: 2.2g, Carbs: 46.3g, Fiber: 5.1g, Protein: 5.7g


 

 

Tomorrow I have an 8-mile run scheduled, and then I’ll come back and post my weekly summary. Today was a rest day, so just a few walks with Lucy – about 4 miles total.

After dinner cuddle time :)
After dinner cuddle time :)
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3 thoughts on “BBQ Black Bean and Quinoa burgers with Vegan Potato Salad

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