My First Bean Burger
I was not sure about bean burgers the first time I tried one. It was at my grandson’s cookout. He is a very smart young man. I took one bite and my eyes got wide. It was so good and full of flavor.
That day changed my mind. Now I make them all the time. This recipe is my favorite. It reminds me that trying new foods is a fun adventure. What new food have you been surprised by lately?
Why This Meal Matters
This burger is more than just dinner. It is a way to eat food that loves you back. The beans and quinoa make you feel strong and full of energy. That is a good feeling.
Making your own food also connects you to what you eat. You see every ingredient. You know exactly what is going into your body. That is a simple kind of magic, I think.
The Secret in the Middle
The best part is the hidden cheese. You tuck a little piece inside the patty. When it cooks, it gets all melty. It is a wonderful little surprise for whoever takes a bite.
I still laugh at that. It is like the burger has a secret. Fun fact: The cheese is optional, but I think it is the best part. Do you like surprises in your food, or do you prefer to see everything?
Making the Zippy Slaw
Now, for that slaw. It is not like the heavy, creamy kind. This one is light and zippy. The lime and cilantro make it taste so fresh. Doesn’t that smell amazing when you mix it?
Letting it sit in the fridge is important. The cabbage gets a little softer. All the flavors become best friends. This step matters because it turns separate ingredients into one perfect team.
A Little Patience for Perfect Patties
Here is my little story. The first time I made these, I was in a hurry. I did not freeze the patties. They fell apart in the pan. Oh, what a mess!
So, do not skip the freezer step. Those 15 minutes make the patties firm. They will hold their shape in the hot oil. This matters because a burger that stays together is a happy burger. What is your best cooking tip for when you are in a hurry?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Finely Shredded Green Cabbage | 5 Cups | For the slaw |
| Orange Bell Pepper | 1/2 | Thinly sliced, for the slaw |
| Cilantro Leaves | 1/2 Cup | For the slaw |
| Thrive Algae Oil | 1/4 Cup | For the slaw dressing |
| Apple Cider Vinegar | 2 Tablespoons | For the slaw dressing |
| Fresh Lime Juice | 2 Tablespoons | For the slaw dressing |
| Sugar | 1 Tablespoon | For the slaw dressing |
| Salt | 1/2 teaspoon + 1/2 teaspoon | Divided for slaw and burgers |
| Ground Pepper | 1/4 teaspoon + 1/2 teaspoon | Divided for slaw and burgers |
| Garlic Powder | 1 teaspoon + 1 teaspoon | Divided for slaw and burgers |
| Cumin | 1/4 teaspoon | For the slaw dressing |
| Low Sodium Black Beans | 15 ounces | Drained, rinsed and patted dry |
| Cooked Quinoa | 1 Cup | |
| Corn Meal | 1/3 Cup | |
| Large Eggs | 2 | Lightly beaten |
| Lime Juice | Spritz | Optional |
| Pepper Jack Cheese | As needed | Cut into 1in x 1/2in pieces, optional |
| Thrive Algae Oil | For frying | 1/4 inch layer in skillet |
A Cheese-Stuffed Surprise
Hello, my dear! Let’s make a burger that’s full of surprises. It’s a black bean burger, but not a dry one. Oh no. This one is stuffed with melty pepper jack cheese. I love seeing people’s faces when they take that first bite. The secret is a little quinoa and cornmeal. They hold everything together just right.
We’ll also whip up a crunchy slaw with a zesty lime dressing. It sits on top of the warm burger. The cool, tangy slaw and the warm, cheesy patty are a perfect match. Doesn’t that sound wonderful? Let’s get our hands messy and make some magic.
Step 1: First, make the slaw dressing. Whisk the algae oil, vinegar, and lime juice together. Add the sugar, salt, and all those lovely spices. Keep stirring until the sugar disappears. This makes the dressing smooth and not graggy.
Step 2: Now, take your big bowl of cabbage and bell pepper. Toss in the fresh cilantro leaves. Pour that dressing right over everything. Mix it with your hands or two big spoons. I still laugh at how my grandson always licks the spoon at this point.
Step 3: Pop the slaw into the fridge. The cold time lets the flavors get to know each other. It becomes so much more delicious. While it chills, we can make our burger patties. This is where the fun begins!
Step 4: Mash the black beans in a new bowl. Leave a few little chunks for texture. Then, stir in the cooked quinoa. Add your garlic powder, salt, and pepper. Doesn’t that smell amazing already?
Step 5: Pour in the lightly beaten eggs. Then, mix in the cornmeal. (My hard-learned tip: pat your beans dry first. This keeps the mixture from getting too wet and falling apart.) Now, grab a handful of the mixture. Can you guess what comes next?
Step 6: Flatten a scoop in your hand. Place a piece of cheese right in the center. Then, carefully form the bean mixture around the cheese. Make sure no cheese is peeking out. We want a cheesy surprise inside, not a leaky one!
Step 7: This next step is very important. Put your patties in the freezer for about 15 minutes. This helps them firm up. They will hold their shape beautifully in the hot pan. It’s a little trick I learned from my friend Maria.
Step 8: Heat a shallow layer of oil in your skillet. Wait until it’s nice and hot. To test it, drop a tiny bit of the bean mix in the oil. If it sizzles right away, you’re ready to cook! What’s your favorite way to test if a pan is hot enough? Share below!
Step 9: Gently place your patties in the hot oil. Cook them for about four minutes per side. You want them golden brown and crispy. Then, let them rest on a paper towel for a minute. This soaks up any extra oil.
Step 10: Time to build your burger! Place a warm, cheesy patty on a bun. Top it with a big, cool scoop of that cilantro lime slaw. Take a big bite and enjoy your creation. You made that!
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Vegetarian
Three Tasty Twists
This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes for a different occasion. Here are a few fun ways to mix it up. I do this all the time depending on who is coming for dinner.
Southwest Fiesta: Add a teaspoon of chili powder to the bean mix. Use a spicy pepper jack cheese. It will give you a little kick with every bite.
Greek Style: Skip the cheese stuffing. Mix in some crumbled feta and chopped olives. Serve the slaw in a pita pocket instead of a bun.
Breakfast Burger: Form smaller, thinner patties without cheese. Fry an egg and place it right on top of the slaw. It’s the best way to start a lazy weekend morning.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
This burger is a full meal on a bun. But I love adding a few little things on the side. It makes the dinner table feel more special. A big bag of sweet potato fries baked until crispy is perfect. Or a simple side of sliced watermelon with a sprinkle of salt.
For a drink, I have two favorites. On a warm evening, a glass of icy limeade is so refreshing. For the grown-ups, a cold Mexican lager beer pairs wonderfully. It cuts through the richness of the cheese. Which would you choose tonight?
Keeping Your Black Bean Burgers Happy
Let’s talk about storing these tasty burgers. You can keep them in the fridge for three days. I like to wrap each patty separately. This stops them from sticking together.
They also freeze beautifully for a future quick meal. Just place them on a baking sheet first. Freeze them for one hour until they are firm. Then you can pop them all into one bag.
I once tried to freeze them right away. They all stuck together in a big lump! Now I always use the baking sheet method. It makes life so much easier.
Batch cooking like this saves you time on a busy night. It means a good meal is always close by. That is a wonderful feeling for any cook.
Have you ever tried storing it this way? Share below!
Fixing Common Burger Troubles
Is your bean mixture too wet and sticky? Just add a little more corn meal. This will help the patties hold their shape. I remember when my first batch fell apart.
Do not skip the freezing step. It is the secret to a firm burger. A cold patty will not crumble in your pan. This matters for your cooking confidence.
Make sure your oil is hot enough before cooking. Test it with a tiny bit of the mixture. If it sizzles, you are ready to go. A hot pan gives you a perfect crispy outside.
Getting that crispy crust makes the flavor so much better. It adds a nice texture against the soft slaw. That is why the oil temperature is so important.
Which of these problems have you run into before?
Your Burger Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free buns. The burger and slaw are naturally gluten-free.
Q: Can I make the patties ahead?
A: Absolutely. You can form the patties a day before. Keep them covered in the fridge until cooking.
Q: I do not have cabbage for the slaw.
A: Shredded lettuce or broccoli slaw works great too. Use what you have in your kitchen.
Q: Can I double the recipe?
A: You sure can. It is perfect for feeding a bigger crowd. Just use a bigger bowl for mixing.
Q: Is the cheese necessary?
A: Not at all. The burgers are delicious with or without it. *Fun fact: Quinoa is actually a seed, not a grain!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these burgers as much as I do. They are a fun and healthy meal. Cooking should always be a joy.
I would love to see your creation. It makes me so happy to see your kitchen adventures. Sharing food is how we share love.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw
Description
A flavorful and satisfying vegetarian burger featuring a quinoa and black bean patty, optionally stuffed with pepper jack cheese, and topped with a zesty cilantro lime slaw.
Ingredients
Slaw:
Quinoa Black Bean Burgers:
Instructions
- For the Slaw: Combine oil, vinegar, lime juice, sugar, salt, pepper, garlic powder and cumin in a bowl.
- Stir the dressing until the sugar dissolves.
- In a large bowl, mix the cabbage, bell pepper and cilantro.
- Pour the oil and vinegar mixture over the cabbage mixture and toss until everything is evenly coated.
- Refrigerate the slaw while you prepare the black bean burgers.
- For the Quinoa Black Bean Burgers: Mash the black beans in a bowl until mostly smooth but some chunks still remain.
- Combine the mashed beans with the cooked quinoa.
- Add the garlic powder, salt and pepper to the bean and quinoa mixture.
- Stir in the lightly beaten eggs, then add the corn meal.
- Mix until the ingredients are completely combined.
- Form the mixture into 4 patties. If using cheese, form the patties around the cheese pieces, ensuring the cheese is fully encased.
- Transfer the patties to a cutting board or baking sheet and freeze for 15-20 minutes to firm up.
- Heat a shallow layer (1/4 inch) of Thrive Algae Oil in a large cast iron skillet over medium heat for approximately 5 minutes.
- Test if the oil is ready by dropping a small bit of the black bean mixture into the oil; if it sizzles, the oil is ready.
- Pan fry the patties for 3-4 minutes on each side, until golden brown and heated through.
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
- Serve the black bean burgers on a bun, topped with the prepared cilantro lime slaw.
Notes
- For a crispier burger, ensure the oil is hot before adding the patties. The freezing step is crucial for helping the patties hold their shape during cooking. If you don’t have algae oil, a neutral high-heat oil like avocado or canola oil can be used.
