The recipe called for black quinoa which I didn’t have so I used Trader Joe’s Organic Tricolor Quinoa, subbed smoked paprika for regular and used Chile Ancho Powder instead of regular chili powder. Low and behold I didn’t have any fresh cilantro but the recipe only called for 1/4 cup so I didn’t think a trip to the store for one item was necessary. The patties had plenty of flavor without it but next time I will surely add cilantro since it’s a flavor we enjoy. I so wish I had doubled this recipe so I would have extras for the freezer. These will be going on the regular menu rotation when we need something spicy! I like to tuck my veggie-bean burgers into half a whole wheat pita bread with greens or on a sprouted whole grain bun and I happen to be on a mustard kick right now. The recipe said it made 4-6 patties but I found that it made 8 good size burgers. Any bigger and they wouldn’t fit on a bun or in a pita! If you are feeding guys take note that hubby Tom usually eats two veggie burgers at a meal. I find one to be quite filling.
P.S. Chorizo Patties
My changes are in red
- 1 cup black or tri color quinoa and 2 cups water or 2 cups cooked quinoa
- 1 tablespoon red wine vinegar
- 2 tablespoons low sodium tamari sauce or Coconut Aminos
- 1 teaspoon granulated garlic
- 1 1/4 teaspoon granulated onion
- 1 teaspoon paprika – or smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon chili powder or Chile Ancho Powder
- Dash of ground cinnamon
- 2-3 tablespoons ketchup or tomato paste
- 1 tablespoon prepared yellow mustard or no salt mustard
- 1/8 teaspoon liquid smoke – skip if using smoked paprika
- one 15 ounce can pinto beans, drained and rinsed
- 1 cup old fashioned rolled oats
- 1/2 teaspoon garlic granules
- 1/2 –1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1/2 tablespoon chili powder
- Hot Sauce to taste
- 1/4 cup chopped fresh cilantro
If using uncooked quinoa, in a sauce pan combine the quinoa, water, vinegar, tamari granulated garlic, granulated onion, paprika, oregano,chili powder, cinnamon, ketchup or tomato paste, and mustard, bring to a boil. Reduce heat to a simmer and cover, cooking until almost all liquid is absorbed, about 15-20 minutes. If using add the liquid smoke, stir to combine and let cool for 15 minutes.
If using already cooked 2 cups of quinoa, in a medium saucepan over medium low heat add quinoa, vinegar, granulated garlic, granulated onion, oregano, chili powder, cinnamon, ketchup or tomato paste and mustard, stir to combine. Add liquid smoke is using and let mixture cool for 15 minutes.
In a food processor, pulse the beans – don’t puree leave them kind of chunky for texture. Transfer to a bowl and add rolled oats and quinoa mixture, mix well. Add the garlic granules, cumin, chipotle powder, chili powder, hot sauce and cilantro. From into 8 patties.
In a non stick frying pan over medium heat cook each side of patties for about 3-4 minutes or until they are nicely browned.
Yield: 8 patties
Serving Size: 1 patty
Per Serving: 165 calories, 2.3 g Fat, 0 mg Cholesterol, 164.1 mg Sodium, 31.2 g Carbs, 6.3 g Fiber, 7.7 g Protein WWPP 4
Recipe from My Beef With Meat by Rip Esselstyn