Gluten Free Black Bean Quinoa Burgers

A friend of mine ordered a Black Bean Quinoa Burger at a restaurant we were at the other day and kindly let me try a bite. I found the idea of it intriguing and after I tasted it, I knew I had to make this at home.  It was actually really delicious. It doesn't truly taste like a hamburger...because it isn't...but it still tastes really good. In fact, Mike actually really loved it and said I could make it for dinner any day!

I looked up a few different recipes and ended up using them as a basis to make my own version. It has since become a staple recipe. It's so easy to make and I usually have all the ingredients on hand already which makes this a great last minute meal.

I have also made double batches and frozen them with great success. There's nothing like having meals already frozen when you don't feel like cooking.

I find myself having a hard time accurately describing the flavor, so you'll just have to make the recipe and try it for yourself!

(This recipe is gluten free but I've added notes where you can use regular gluten-ized ingredients. Some of my friends and family are gluten-free, by necessity or by choice, so I like to make recipes gluten-free if possible.)

Let me know what you think of this recipe and how it goes over with your family:


Black Bean Quinoa Burgers

1 15 oz can black beans
1/4 cup onion, diced small
1 large garlic clove, minced
1/2 of a can of Trader Joe's chopped green chilies or other canned green chilies
1 tsp cumin
some generous grinds of Trader Joe's Everyday Seasoning OR a dash of coriander, and a dash of dry mustard

salt and pepper
2 tbsp dried parsley
2 tbsp sriracha or other favourite hot sauce
1/4 cup cooked quinoa
2 eggs
1/2 cup gluten free breadcrumbs OR gluten free rice krispies, crushed OR regular breadcrumbs

Udi's gluten free hamburger buns OR regular hamburger buns

your favourite toppings, i.e. avocado, red onion, onion rings, ketchup, mustard, mayo, cheese, pickles, tomato, etc...

(this time I remembered to take step by step photos!)

In a large bowl, mash the black beans with a potato masher.

Add the onion, garlic, chilies, parsley and spices and sriracha.

Mix well.

Add quinoa and mix again.

Push mixture to one side of the bowl and add breadcrumbs and 2 eggs, as shown:

With a fork, lightly beat the eggs and mix them into the breadcrumbs. Then mix everything together really well.

In a large sauté pan, heat about 3 tbsp of regular olive oil over medium heat. Measure out about a 1/2 cup of black bean mixture into your hand and lightly shape it into a patty shape. Carefully place it into the sauté pan. Repeat with the rest of the mixture. It should make about 4 patties.

Cook about 5 minutes on each side or until there is a nice crust on each side and burgers are cooked through.

Place them each on a hamburger bun of your choice and go crazy with the toppings. So far, our favourite toppings are avocado and onion rings. I like to serve these with sweet potato fries and a salad or peas.

Hope you enjoy this recipe as much as we do!

Slow Cooker Lemon Thyme Whole Chicken

I finally bought myself a crock pot. After having borrowed Mama's for almost a year, I figured it was time to give it back to her and get my own. Plus, hers is the enormous, feeds an army size and I need something that will fit snuggly on teeny tiny counter space.

Now that I have my own, I've been trying to find tons of recipes that allow me to use it as often as possible. The latest one is this Whole Chicken recipe. I put the whole chicken in the crock pot with chicken stock, lemons, thyme and garlic and just let it cook. It turned out great. It was moist and fell apart and with a veggie and mashed potatoes, would make a nice mid-week meal.

Slow Cooker Lemon Thyme Whole Chicken

1 whole chicken
2 lemons, sliced
6 sprigs fresh thyme
3 large garlic cloves sliced thin
salt and pepper
Trader Joes Everyday Seasoning or a poultry seasoning blend

To prepare chicken, remove the insides (eww) and I like to rinse it off and pat it dry with paper towels.

In my crock pot, I poured about a cup of chicken stock, then placed the chicken, breast side up into the crock pot.  Pull the skin up away from the chicken breast and slide 1 sprig thyme,  2-3 slices of lemon and 3-4 slices of garlic onto each breast under the skin. Place the remaining slices of lemon, garlic and sprigs of thyme over the chicken on top of the skin and around the chicken. I roughly chopped a couple more cloves of garlic and tossed them in too for a more enhanced garlic flavour. 

Season with salt and pepper, and the everyday seasoning.  Cover your crockpot and cook according to manufacturer's directions. I cooked mine on high for about 4 hours. Check to make sure that your chicken has reached a temperature of 165 degrees. Serve with a salad, or veggies and potatoes.
I served it on a bed of garlic butter spinach.