Black Bean Burgers with Cucumbers
and dill mayo / grilled asparagus
With quinoa and black beans, these vegetarian burgers are packed with protein. Add an herby mayonnaise for extra flavor and sliced cucumbers for crunch.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any variety (sub water) - 1 1/2 cups
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Egg - 1
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cucumbers, medium - 1 , thinly sliced
- Oil, cooking - 1 Tbsp
- Hamburger buns - 4
- Garlic - 1 clove , chopped
- Dill, fresh - 1/2 tsp , chopped
- Mayonnaise (sub plain Greek yogurt) - 6 Tbsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1/2 tsp
- Asparagus - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 tsp
Prep
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Quinoa - Combine quinoa with stock in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
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Make patties - Drain and rinse beans. Combine quinoa, beans, egg, cumin, salt, and pepper. Using a potato masher or your hands, mash until black beans are creamy and mixture starts to stick together. Form into 3/4" (2 cm) thick patties. (Can be done up to 3 days ahead)
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Asparagus - Trim asparagus spears. (Can be done up to 2 days ahead)
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Make dill mayonnaise - Chop garlic and dill. Combine with mayonnaise, lemon juice and mustard. (Can be done up to 2 days ahead)
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Cucumbers - Slice cucumbers.
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Make
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Heat a skillet or non-stick pan over medium-high heat. Add cooking oil (the portion for the burgers) and then patties to heated oil. Sear on each side for 5 to 6 minutes, until golden and heated through.
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While burgers cook, heat a second skillet or non-stick pan over medium-high heat.To hot pan add cooking oil (the portion for the asaparagus). To heated oil, add asparagus with a pinch of salt. Cook, turning asparagus every couple minutes until asparagus is cooked through, 6 to 10 minutes (depending on thickness of spears). Squeeze lemon juice over asparagus.
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Top hamburger buns with dill mayonnaise, black bean patties and cucumber slices. Serve with asparagus on the side and enjoy!
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