Bean burgers require some thinking ahead, but this recipe makes enough that it’s worth the extra work.
2 cups dry black beans
1 cup quinoa
3 cloves garlic
1 Tbsp paprika
1/2 tsp chipotle powder
1 1/2 tsp salt
1/4 tsp cayenne
handful fresh cilantro
Boil the beans ahead of time in plenty of water until soft. Drain and mash cooked beans in a large bowl (I use a potato masher for this). Cook the quinoa in 2 cups of water until the water is absorbed (10-15 minutes). Finely chop the onion and garlic. Sauté them in 2-3 Tbsp of olive oil until the onion is translucent. Grate the carrot.
Add all ingredients except the eggs to the mashed beans and stir to mix. Taste and adjust seasoning. Add the eggs and mix thoroughly.
Form into patties and place on a well oiled baking tray. Bake at 210°C (400°F) for about 25 minutes, flipping the burgers after 15 minutes.
Makes about 18 burgers. Freeze the leftovers for quick mid-week meals.