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Black Bean Burgers with Cucumbers
and dill mayo / grilled asparagus

Active: 35 Total: 45

With quinoa and black beans, these vegetarian burgers are packed with protein. Add an herby mayonnaise for extra flavor and sliced cucumbers for crunch.



Black Bean Burgers with Cucumbers:
  • 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
Dill Mayonnaise:
  • 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
Grilled Asparagus:
  • Asparagus - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp


  1. 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)

  2. 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)

  3. Asparagus - Trim asparagus spears. (Can be done up to 2 days ahead)

  4. Make dill mayonnaise - Chop garlic and dill. Combine with mayonnaise, lemon juice and mustard. (Can be done up to 2 days ahead)

  5. Cucumbers - Slice cucumbers. 

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  1. 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.

  2. 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.

  3. Top hamburger buns with dill mayonnaise, black bean patties and cucumber slices. Serve with asparagus on the side and enjoy!



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