Native American black bean burger

Summer is here and burgers are great for summer 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 these burgers are 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.

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 they also contain particles that actually can cause digestive problems if not removed.  These anti-nutrient particles such as phytic acid, enzyme inhibitors can be only removed by soaking. 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.

Ingredients

  • 1 cup dried black beans (heirloom is the best if you can get it) or 1 can (14oz), rinsed and drained well.
  • 1/2 cup uncooked wild rice (preferably the hand harvested )
  • ¼ cup quinoa (or replace with 1/4 cup of wild rice) 
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 egg, lightly beaten
  • 1 tsp paprika
  • ½ tsp salt
  • 1/8 tsp ground black pepper or to taste
  • 1 tbsp oil (olive, sunflower)
  • 2 cloves garlic
  • ½ cup bread crumbs
  • 1/4 tsp dried hot pepper (optional)
  • oil for cooking the patties

To garnish  

  • 1 onion, thinly sliced and sautéed or raw
  • 8 – 10 heads of portobello mushrooms grilled or cooked
  • lettuce, arugula
  • mustard
  • ketchup
  • 8- 10 buns
  • cheese
  • tomato slices
  • mayonnaise
  • pickles
  • sheeps’ milk cheese

Directions

  • Soak beans and quinoa (if used) 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 hours covered on low heat. You can also use a pressure cooker to cook the beans (check pressure cooker manual for cooking time). (Omit if using canned beans).
  • Rinse the quinoa. In a small pot add the rinsed quinoa and 1/2 cup of water. Bring it to a boil, turn down and cook on low heat covered until the liquid is absorbed, for 12-15 minutes. (omit if using wild rice instead).
  • Cook wild rice in 1 cup of water. Bring it to a boil and then turn the heat down and cook for 20 minutes half way covering the pot. Do not cover the pot completely. (Use 1.5 cup of water for 3/4 cup of wild rice).
  • In a large bowl, mash the 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 the cooked quinoa, cooked 3/4 cup of wild rice and the rest of the ingredients. Mix. 
  • With your hand, form patties.
  • Heat a pan with some oil over medium heat.
  • Place the patties in the pan and cook them for 5-10 minutes on each side. Use a wide spatula for turning and taking the patties out. 
  • Slice the onions. Sauté the onions for about 10-15 minutes over high medium heat or until they turn slightly brown. (If using).
  • Sauté the portobello mushroom heads in a little oil for 10-15 minutes or until mushrooms are soft. (If using).
  • Serve patties warm and garnish with condiments, vegetables of your choice. See earlier suggestions.

enjoy!

Sources

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