This batch makes 22 burgers! So enjoy a few fresh and freeze the rest. Simply throw in your cast iron skillet to re-heat when you want some more. Keeps well in the fridge for weeks, probably months.
INGREDIENTS
2 c oats
1 c dry quinoa, cooked
3 cans black beans
2 jalapenos
2 carrots
3 stalks celery
spices: paprika, garlic, salt
optional: 2 T flax (or, if you don’t have flax, use up to ¼ c bread crumbs if necessary)
To begin, measure quinoa (1 cup dry quinoa, 2 cups water) and bring to boil. Lower to simmer and cover.
Open and rinse beans. Measure oats.
Put jalapenos, carrots, celery into food processor. Grind into small bits.
When quinoa is cooked (about 15 minutes) put beans and veggie bits into same bowl and squish with a big spoon.
This is when you add your spices. I chose about 2 T paprika, garlic and salt.
Also, to add some stickiness and nutrition to the burgers, add flax and a little water.
There is no added fat in there, so cook them in your favorite oil. We used organic cold-pressed olive oil. Yum!
Enjoy right away. Save the rest for later. You will want to keep these (or our other veggie burgers) on hand all the time. They make quick, easy, homemade meals.
What kind of oats did you use and were they cooked?
ReplyDeleteI used regular oatmeal type oats, non-instant. They are not the raw kind. But you could definitely use those if you prefer.
ReplyDelete