- 1 cup cooked quinoa, cooked and cooled
- 1 cup raw walnuts (or panko breadcrumbs)
- 1/2 tablespoon olive oil (plus more for cooking)
- 2 BOU vegetable cubes
- 3 tablespoon chia seeds, soaked in 4 tablespoons water
- 1 tablespoon each chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 1/2 cups cooked black beans, rinsed and drained
- 2 tablespoons BBQ sauce
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- Once walnuts are cooled, add blender or food processor with chili powder, cumin, coriander, BOU cubes and blend until a fine meal is achieved. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving a few whole beans.
- Mix walnut mixture, black beans, quinoa and chia seeds together.
- Line a sheet tray with plastic wrap. For larger burgers, divide into 5 patties or form 10 smaller burgers. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
- Heat the grill and brush the grill surface with oil to ease cooking.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape.
- Remove burgers from heat to let cool slightly and prepare any other toppings/sides at this time (such as grilling/toasting your buns).