We love our burgers around here. I make this recipe so often, especially during the summer. We love these burgers with fried or baked potatoes and corn on the cob. For a lighter meal, they are also great with a salad or raw vegetables.
A lot of people who have tried this recipe have loved it. Others have commented that the burgers are a bit too soft for their liking, but have still enjoyed the flavor. I realize that I can’t please everybody and that different people have different tastes, still I decided that this burger recipe should be as awesome as possible so I set to work trying to make these burgers more hearty and less soft, while keeping the flavor alive.
Yesterday I was successful! The burger is still just as delicious, while being a little more burger-like. It is still a bean burger, so it will never be just like meat and it is not meant to. It is my favorite recipe and one my man can’t get enough of. These are also loaded with protein! More than a wimpy, fatty hamburger. Made with whole wheat pasta, black beans, quinoa and whole wheat bread crumbs, they are a near super food!
Here is the updated recipe in its glory.
Smoky Hickory Quinoa and Black Bean Burgers
Makes 6 Burgers
- 2 cups water
- 1 cup quinoa
- 3/4 cup whole wheat macaroni (uncooked)
- 1 (540 ml) can black beans, drained and rinsed
- 2/3 cup hickory BBQ sauce (I use Bull’s Eye)
- 2 1/4 teaspoons hickory liquid smoke
- 1 clove garlic, minced
- 1 cup whole wheat breadcrumbs
- canola or sunflower oil for frying
Bring the 2 cups of water to a boil in a medium saucepan. Add the quinoa, stir, reduce heat to low, cover and simmer 20 minutes. At the same time, bring a separate pot of water to boil and add the macaroni. Boil the macaroni 18-20 minutes until soft and a little overdone. Both the macaroni and the quinoa should be done about the same time. Once the quinoa has cooked, remove it from the heat and set it aside. Drain the macaroni and place it in a food processor. Process until smooth and no noodles remain intact. Add the black beans, BBQ sauce, liquid smoke and garlic and process again until combined and smooth. Pour the quinoa into a large mixing bowl. Add the macaroni/bean mixture and the breadcrumbs and mix until combined. At this point your burgers are ready to go!
Heat a skillet with a few tablespoons of canola oil on medium-high heat. Fry each burger 3-5 minutes on each side, until the outside is browned and crispy. Serve on a whole wheat bun with your favorite toppings. Store any remaining burger mixture in the fridge. Keeps for 3-5 days.
It has been raining everyday here since Friday. I just went and checked the weather and complained to Craig, “It’s going to be rainy Monday, Wednesday, Thursday AND Friday!” I hear Autumn exclaim from the kitchen, “Yes! It’s not raining on Tuesday!”
Talk about looking on the sunny side! 🙂