½ cup cooked quinoa
14 oz canned/tinned black beans, drained and rinsed
2 scallions/spring onions, chopped
¼ cup cilantro/fresh coriander, chopped
2 tbsp gluten flour
1½ tsp ground cumin
½ tsp chili powder
¼ tsp salt
3 tbsp sesame seeds
Vegetable oil spray
Mush all the ingredients together (hands are good), and form into patties. Bake in a 375 degree oven for about 30 minutes, and flip over at the 15 minute mark (spraying with vegetable oil spray.)
Serve each burger on a whole-wheat/wholemeal hamburger bun and sauces of choice.
My notes: This burger was the second black bean burger recipe that I tried. It was very tasty, and held together well. I baked (instead of pan-fried) the burgers. They are a bit drier that way -- so I slathered with fresh guacamole and cilantro sauce (blended fresh cilantro, raw garlic, a little salt and soft tofu.) Served with freshly made sourdough buns.
These make a great quick meal if you freeze all the burgers, then microwave them when you need a meal.