Veggie Burgers - Nosh Detox

Veggie Burgers

Veggie Burgers


2 medium potatoes

1⁄2 cup quinoa, rinsed

1 cup water 1 can black beans, rinsed and drained

1 small chopped red onion

1⁄3 cup chopped fresh cilantro

2 cloves garlic, pressed or minced

2 tbsp smoked paprika

2 tsp ground cumin

1 tsp chili powder

1⁄2 tsp salt

1 1⁄4 cups quick-cooking oats

Extra-virgin olive oil, for brushing

8 whole wheat hamburger buns

Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs...



Mash the boiled potatoes and set aside for now.

In a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.

Once potatoes are cool enough to handle, in a large mixing bowl combine the cooled potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt.

Use a potato masher, pastry cutter or large spoon to mix really well. It’s ok if the black beans get smashed in the process. Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty.

When you are ready to cook, shape the burgers: Use a measuring cup to measure out 1⁄2 cup of the mixture. Gently shape it into a patty and use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.

Brush both sides of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one.

Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.

Serve burgers as desired.