I took a trip to Nashville, Tennessee last weekend and it has officially become my new favorite city. I fell in love with Country music all over again, along with hot chicken. Hot Chicken is like crack. If I stayed there one more day I probably would have become a chicken (shout out to Biscuit Love and Haddie B’s for feeding me so well).
Anyway, after eating fried chicken and beer for 5 days straight, my body is disappointed in me. So, I challenged myself to eat a vegetarian diet for one week. I’ve had to research and come up with new recipes to avoid eating meat, but so far so good! Today is day 4, and I feel great!
I’ve always loved veggie burgers more than normal beef burgers so this meal was a no brainer for me. It is protein packed, easy to make, and of course delicious. I ate my burger on top of a salad to give myself extra veggies, but it tastes just as good decked out on a bun with all the works.
The Recipe
Ingredients
- 1/4 cup quinoa + 1/2 cup water
- 1 (15 ounce) can black beans
- 1/2 cup bread crumbs
- 1/4 cup minced bell pepper – I used green, any color works
- 1/4 cup minced mushroom
- 2 tablespoons minced onion
- 1 tbsp garlic powder
- 2 tbsp Franks Red Hot sauce
- 1 egg
- 4 tbsp olive oil/butter
Steps
- Bring the quinoa and water to a boil in a pan. Let simmer until all water is absorbed. About 10 minutes
- Mash the black beans to create a paste like texture. Leave some whole.
- Mix the quinoa, bread crumbs, pepper, onion, garlic powder, hot pepper, mushrooms and egg into the black beans using your hands.
- Using your hands, create patties with the mixture. You will be able to make about 5, depending on the size.
- Heat olive oil in a skillet.
- Cook the patties on the skillet until heated through. Each side will look golden. About 3 minutes per side.
I love that bean burgers fall apart. But if you want yours to hold together a little tighter, you can add more breadcrumbs to the mixture and cook the pattie longer.
Day 4 is almost over and I am super excited to try even more veggie packed recipes! Stay tuned!
-@DishesbyD
