Summer is here and burgers are great for grilling! The combination of black beans, wild rice and quinoa make a tasty American burger. Each one is native to the Americas and has a rich history. Usually I am not a big fan of food substitutes but I think this is very tasty. It seems like this burger even tricks my feisty, meat lover corgi too. Seriously, he just sits and stares at me, hoping to get a little.
I would like to add this recipe to my collection. The moist burgers are highly nutritious and easy to take on trips. Oh and those mushrooms are mouthwatering … Just remember, the beans and the quinoa need to be soaked ahead before you cook them.
There is always a pot of beans soaking in traditional Latin American homes, a pot waiting to be cooked for the next meal. As soon as a meal is finished, the preparation for the next one starts. And they eat beans for almost every meal.
Why should the beans be soaked? Wouldn’t cooking them for a longer time be enough? Beans and quinoa are nutritious but also have particles that actually can cause problems if not removed. These anti-nutrient particles such as phytic acid, enzyme inhibitors can be only removed by soaking. In addition to cost, this is also a good reason to make your own beans :). Remember to pour off the soaking liquid and add fresh cold water for cooking.
Black Bean Burger Recipe
- Makes 8-10 burgers
- The inspiration for this recipe came from Heid E. Erdrich’s Original Local cookbook.
- 1 cup of dried black beans (heirloom is the best if you can get it) or 1 can (14oz), rinsed and drained well.
- ¾ cup of wild rice (preferably the hand harvested )
- ¼ cup of quinoa (or replace with 1/4 cup of wild rice)
- 1 tsp cumin
- 1 egg, lightly beaten
- 1 tsp paprika
- ½ tsp salt
- 1/8 tsp ground black pepper or to taste
- 1 Tbsp of oil (olive, sunflower)
- 2 cloves of garlic
- ½ cup of bread crumbs
- 1/4 tsp of dried hot pepper (optional)
- oil for cooking the patties (sunflower, grape seed)
- To garnish (all ingredients are optional)
- 1 onion thinly sliced and sautéed or raw
- 5-8 heads of crimini or white button mushrooms thinly sliced and sautéed or see recipe foe mushroom gravy below
- 1 head of portobello mushrooms grilled or cooked
- lettuce, arugula
- tomato slices
- sheeps’ milk cheese
- Soak beans and quinoa (separate) overnight or at least for 8 hours.
- After 8 hours, rinse water off of the beans. Place them in a bigger pot, cover well with water, bring to a boil and turn down the heat. Cook for 2 hour covered on low heat or you can use a pressure cooker.
- Rinse quinoa, sauté on medium heat in a little oil for a few minutes and add 1/2 cup of water. Again bring it to a boil, turn down and cook on low heat until the liquid is absorbed, 12-15 minutes.
- Cook wild rice in 1 1/2 cups of water, 1/4 tsp of salt. Bring it to a boil and then turn the heat down and cook with cover half way covering the pot. Do not cover the pot completely.
- In a large bowl, mash the 1 1/2 cups of cooked beans leaving it a bit chunky. This is a quick and easy process, I would not use a machine to do this step.
- Add 1/4 cup of cooked quinoa, cooked 3/4 cup of wild rice and the rest of the ingredients. Mix thoroughly.
- Make 4 patties.
- Heat a pan with some oil over medium heat.
- Place patties in the pan and cook them 3 to 4 minutes on each side. Use a wide spatula for turning and taking the patties out.
- Take the 2 outer layers of the onion off and slice it thinly. Sauté the onions for about 10-15 minutes over high medium heat until brown.
- Slice the mushrooms thinly. Add them to the onions and continue sautéing for another 10 minutes or until mushrooms are soft or make Mushrooms sauce – see below.
- Serve patties warm and garnish with condiments, vegetables of your choice.
Mushroom Sage Gravy Recipe (optional)
- 4 ounces of mushrooms
- 1/2 tsp dried thyme
- 3/4 tsp dried sage or 2 fresh leaves
- 1/4 tsp of dried rosemary crushed or 1 fresh spring
- 1 Tbsp oil
- 1 cup of stock
- 1/4 cup of creme
- In a saucepan, warm oil over medium heat, add rosemary for 1 minute. Add mushrooms and cook until they release their liquid and mushrooms are well browned. Stir frequently. Add thyme, sage and let cook for one minute. Add stock, stir, and let simmer for 10 minutes and reduce heat to low.
- Transfer half of gravy to a blender and puree until completely smooth. Add pureed mushrooms back into mushroom mixture and stir. See if you like the consistency. If not thick enough, puree a little more of the mixture.
- Serve on the burger if you like.
- Heid E. Erdrich: Original Local
- Irma Rombauer: Joy of Cooking