Recreating A Memory

One of my favorite things (if you have not picked up on it already) is cooking for people with eating restrictions.  My gluten free sister was telling me many tales of her favorite (and worst) gluten free foods she had ever tasted.  She mentioned a black bean quinoa burger about 5 times during her monologue of gluten free foods.  Seeing how much she liked it, I was determined to recreate the burger!  I cooked up some quinoa, opened a can of black beans and started experimenting.  The result was pretty gosh darn good!  The ultimate test though came from the black bean quinoa expert.  As she took the first bite into the burger I noticed her eyes become wide, her mouth chew in satisfaction and the sound “mmmmm” echo from her lips.  I did it, I recreated the burger!  Since then I have been experimenting with bean burgers for the gluten intolerant who still need something filling.  This burger also works great for individuals with nut allergies, because the beans provide a nice and healthy protein.

Black Bean Quinoa Burgers, Tehinna, Kale Chips, and Red and Yellow Tomato Salad

Black Bean, Sweet Potato, Quinoa Burgers
4 Cups Cooked Quinoa
2 Cans Black Beans, with liquid
2 Sweet Potatoes, baked until soft and insides mashed
1 Onion, diced small
2 Cloves Garlic, minced
1/3 C. Arrowroot Starch, Potato Starch or Tapioca Starch
1/4 C. **Teff Flour (or any flour that will absorb some of the liquid)
2 Eggs (if you are not allergic, otherwise you may opt out)
2 TBS. Cumin
1 TBS.Curry
1/4 tsp. Cayenne Pepper
Kosher Salt and Pepper to taste
Oil

Saute the onions till light brown and at the last minute of the saute, stir in the garlic.  Mix onions with the quinoa, beans, potatoes and the rest of the ingredients (Except oil).  The mixture should be the consistency of hamburger meat.  If it is too thin, add a little more flour, and if it is too thick, add a TBS. at a time of water till reaches correct consistency.  Heat oil in pan, just enough to cover the bottom.  When hot, roll the mixture into small 2 inch balls and flatten, about 1/2 inch thick.  Cook on both sides till golden brown.
* Tip: Test one burger and cook on both sides.  Taste and adjust seasoning.
Serve hot with tehinna (sesame paste)

** This whole grain is high in protein, carbohydrates, and fiber. It also has a great amino acid profile, including all 8 essential amino acids (the building blocks of the human body). This means its protein is high quality, like milk or meat. It is also rich in calcium and iron. It is free of sugar, too, meaning it has no sugar content.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *