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![Black Bean Quinoa Burger on plate black bean quinoa burger with avocado on it on plate; cut up tomato next to it](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2023/black-bean-quinoa-burger-grilling-recipe/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/container_image/articlecontentfragment/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2023/08/1140-grilling-southerncooking-secondary.jpg)
Serves 6
Texture and seasoning are the two things that can make or break a veggie burger. I love quinoa. It is high in protein, great for texture, and tastes delicious when seasoned. It pairs well with black beans, which add nice color and rich flavor to a veggie burger.
The xanthan gum in this recipe binds the burger ingredients together. This recipe allows for a little flexibility, so try working in seasonal vegetables, like butternut squash in the fall. Experiment with it and have some fun.
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Ingredients
- 1 cup mayonnaise
- Juice of 2 lemons (¼ cup)
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic paste
- 1 teaspoon lemon pepper
- 12 fingerling potatoes or heirloom baby potatoes, halved lengthwise
- 4 cups grapeseed oil (or canola or corn oil)
- 2 (14-ounce) cans quartered baby artichokes, drained and patted dry (2 cups)
- 2 cups potato starch
- Kosher salt
- ¼ cup grapeseed oil
- ½ medium yellow onion, cut into small dice (½ cup)
- 1 medium carrot, diced (½ cup)
- 2 ribs celery, cut into small dice (½ cup)
- ½ cup chopped white button mushrooms
- ¼ cup chopped garlic (4 to 6 cloves)
- 1 cup cooked red quinoa (prepare according to package instructions)
- 2 (15-ounce) cans black beans, drained (3 cups)
- 1 bunch cilantro, leaves cut into thin ribbons (1 cup)
- ¼ cup potato starch
- 1 tablespoon kosher salt
- ¼ cup mild olive oil or vegetable oil
- 6 slices heirloom tomato
- 3 avocados, halved, pitted and sliced
- Kosher salt
- 6 ciabatta buns, halved and toasted
- 3 cups loosely packed baby Tuscan kale
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