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
Thackeray Ethiopian-Spiced Fried Chicken
A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Tarheel Sliders with Carolina Slaw
Carolina BBQ traditions inspired this delicious Tarheel sliders combination, and the flavors work together perfectly. A healthy dose of our Tarheel BBQ Rub flavors the meat, and the Carolina slaw is pert with vinegar and …
Classic Hummus
Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd …
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.