Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon olive oil
  • ½ medium onion (½ cup, diced)
  • 1/3 cup red bell pepper (diced)
  • 3 cloves garlic (minced)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 15 ounce can of black beans (rinsed and drained (498g))
  • 1 cup cooked quinoa (or cooked rice)
  • 2 tablespoons olive oil
  • Roasted Strawberry Barbecue Sauce (or Regular Homemade BBQ Sauce)
  • 1/2 cup gluten free flour (I use Bob's Red Mill Gluten Free 1:1 Baking Flour or regular flour )

Instruction

  • Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
  • In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined - you want it all completely incorporated, until it's one cohesive mixture and the black beans are nice and mashed in.
  • On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
  • In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
  • Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!