Cuban Black Bean Burger
- Details
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban Spice, zesty Voodoo and herbs to amp up the flavor even more. Top with lettuce, tomato, or any other burger fixings you love. This delicious and addictive veggie burger will become one that you will want to eat year round.
Cuban Black Bean Burger
Ingredients
- 3 cans black beans, drained and rinsed
- 2 cups of cooked quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1/2 red onion, diced
- 3 large cloves of garlic, minced
- 4 tablespoons tomato paste
- 1-1/2 teaspoons Voodoo
- 1-1/2 tablespoons Cuban Spice
- 2 teaspoons lime juice
- 3/4 teaspoon lime zest
- 1 teaspoon whole cumin seeds
- 1-1/2 teaspoons Turkish oregano
- 1/4 cup cilantro, chopped
- Panko bread crumbs
- Oil for pan frying
Instructions
- Heat oil in a sauté pan over medium heat. Add onion, garlic, Cuban Spice, Voodoo and cumin seeds, and cook until onion has softened.
- In a large bowl, mash the contents of one can of black beans with the tomato paste, lime juice, lime zest, Turkish oregano and chopped cilantro. Fold in the remaining whole black beans, mixing well. Add in the onion mixture and quinoa, combining thoroughly.
- Form handfuls of batter into patty shapes, and dredge in Panko. Heat oil over medium-high heat, and pan-fry burgers for 3 to 5 minutes per side, or until golden and crispy.
- Serve on toasted buns with your choice of condiments - avocado, lettuce and tomato are delicious with these.
Play with your Veggie Burger!
- Looking for a different exotic flavor to try? We love Chorizo Bomb or Harissa in this burger.
- Not a fan of black beans? Use garbanzo or kidney beans instead.
- These freeze well, so make a double batch for those busy nights.
1 Comment
Leave a Comment
Holiday Pepper Biscotti
These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Caraway Kraut
Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …
Voodoo Pimento Cheese Ball
Looking to bring the appetizer A-game to the next house party? This recipe is the ultimate game-day snack and a real fan favorite of ours. Voodoo seasoning has robust ingredients like Aleppo pepper, brown and …
Rooster Spice Asparagus
Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …
You could cut it back to 1/8 cup (or 2 tablespoons) dried, or 1/4 cup chopped fresh. It definitely lends an extra layer of flavor to the burgers.