Quinoa Black Bean Burgers

Flavorful black beans, protein-filled quinoa and crunchy corn are spiced up in this savory burger. It delicious and a great budget-friendly meatless option. Use lettuce instead of a bun for an even lower carb meal.

Ingredients

• 1/2 cup dry quinoa
• 2 cups water
• 1 teaspoon olive oil
• 1 1/2 cups baby bella mushrooms, diced
• 1 (15oz.) can low-sodium black beans, rinsed and drained
• 1/2 teaspoon garlic powder
• 2 teaspoons Montreal Steak Seasoning
• 1 cup fresh grilled corn kernals (or frozen corn)
• cooking spray
• 1/4 tsp salt
• 6 low-carb hamburger buns

Makes 6

Directions

1. Preheat oven to 350'F. In a small pot, over high heat, combine 1/2 cup dry quinoa with 1 cup water, bring to a boil then reduce heat and simmer for 15-20 minutes, until quinoa is soft and water is absorbed. Fluff with a fork and set aside.
2. In a pan over medium-high heat, saute mushrooms in olive oil for about 5 minutes until soft. Add 3/4 cup of the black beans, 3/4 cup of the cooked quinoa, garlic powder, steak seasoning and 1 cup water to the pan, cook for another 12-15 minutes until nearly all the moisture is cooked out.
3. Transfer the mushroom mixture to a food processor and blend for 1-2 minutes, until very smooth, scrape down the sides as needed.
4. In a bowl, combine the pureed mixture, remaining 3/4 cup whole black beans, remaining 1 cup cooked quinoa, corn kernals and salt and stir to combine.
5. Using a 1/2 cup measuring cup, scoop out the mixture and form into patties, place on a baking sheet that's been sprayed with cooking spray. You should get 6-7 patties.
6. Lightly spray the tops of the patties with cooking spray as well. Bake in 350'F oven for 35-45 minutes, flipping once half-way through, or until they are crispy and hold their shape.
7. Serve hot on a low-carb bun or lettuce wrap.
8. Tip: For a firmer textured burger, be sure to cook out most all of the moisture in your mushroom mixture and bake a touch longer if needed.