Makes four servings | Prep time 30 minutes, plus 30 minutes inactive time | Cook time 20 minutes
- 1/2 cup quinoa, rinsed
- 1 cup plus 1/3 cup water
- 2 tbs. ground flaxseeds
- 1 tbs. extra-virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup rolled oats
- 1/2 cup pumpkinseeds, toasted
- 1 15-oz. can black beans, drained and rinsed
- 1/2 cup shredded carrot
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 2 tbs. tamari or soy sauce
- 1/2 tsp. salt
- 1 tbs. ghee or other high-heat oil
- In a 2-quart pot, bring 1 cup water to a boil, then add quinoa. Return to a boil, then cover tightly and reduce heat to low. Cook for 15 minutes. When the quinoa has thrown off little white circles, drain any remaining water; measure 1 cup quinoa and reserve the rest for another use.
- In a small bowl, whisk 1/3 cup water with the ground flaxseeds and let stand to thicken.
- Heat a 12-inch skillet over medium-high heat for one minute, then add olive oil and heat until shimmering. Add onions to the pan and cook for one minute, then reduce heat to medium-low and cook for another five minutes, stirring occasionally, until soft and golden. Add the garlic to the pan and cook for one minute more, then remove pan from heat and let cool.
- Place the oats in the food-processor bowl and grind into a coarse powder, then transfer to a large bowl. Place pumpkinseeds in the processor and pulse to a pebble-like texture. Transfer to the bowl with the oats. Place the drained beans in the processor and process until coarsely chopped. Transfer to the bowl. Add the carrots, cumin, paprika, tamari, salt, thickened flaxseeds, cooked onions, and 1 cup cooked quinoa. Use your hands to mix the ingredients gently but thoroughly. Divide the mixture into four equal portions and form each into a ¾-inch thick patty. Place on a plate and refrigerate for 30 minutes.
Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between each. Cook for one minute, then reduce the heat to medium-low and cook for one minute more. Flip and cook an additional two minutes. Continue to flip burgers every two minutes for a total of about 20 minutes, until browned and firm when pressed.
Bake: Place burgers on an oiled sheet pan and bake at 400 degrees F for about 20 minutes, until firm when pressed.
Grill: Preheat the grill on high heat. Oil the grate, place the burgers on the grate, and reduce the heat to medium. Cook for six to 10 minutes per side, until browned and crisp.
For more creative burger recipes, see “The Better Burger“.