Ingredients:
2 cans black beans (or ~2.5 cups)
3 diced portobello mushrooms (gills removed!)
1/3 cup diced onions
2 tbsp Worcestershire sauce
1-1/2 cupa shredded or diced asiago cheese
2 tbsp Montreal steak seasoning
1 tsp granulated garlic
1 cup chopped broccoli
1 cup dried quinoa
2 eggs
2 tbsp butter
salt to taste
plus your favorite bread and condiments
First, put 1 cup of quinoa and 2 cups of water with a little salt into a pot and let it cook for 30 minutes.
While the quinoa is cooking, make the burger mixture. Place 1-1/2 cans of rinsed black beans into a food processor. Pulse for a few seconds, then add the Worcestershire sauce, Montreal steak seasoning, granulated garlic, and eggs. Once a thick paste like consistency is achieved, stir in your finely chopped portobellos, onions, broccoli, and asiago. Preheat your oven to 405 degrees F.
Put your burger mixture aside. Attempt to rinse out any excess water from quinoa. Put parchment paper down on a sheet pan, then spread your cooked quinoa as thin as possible across the pan. Place it in the oven and bake for about 20 or 30 minutes until your quinoa is golden brown with a little crunch. I stirred mine three times to make sure the quinoa was evenly dried.
Once the quinoa is a little crunchy, stir it into your burger mixture along with 2 tbsp of butter. Roll your burgers into balls, press flat, then cook them in a lightly greased pan on medium or low heat. Once nicely browned on both sides, dress your burger and enjoy!
Our burgers were served on sourdough bread with spinach and a little more melted cheese.