Ingredients
Scale
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced bell pepper
- 1/4 cup chopped onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, and chopped onion. Mix well to ensure all ingredients are evenly distributed.
- Step 2: Add the cumin, garlic powder, salt, and pepper to the mixture. Stir thoroughly to incorporate the spices into the veggie mix.
- Step 3: Form the mixture into burger patties by taking a handful of the mixture and shaping it into a round patty. Repeat until all mixture is used.
- Step 4: Heat a non-stick skillet over medium heat and add a little olive oil. Once hot, carefully place the patties in the skillet and cook for about 5 minutes on each side, or until they are golden brown and heated through.
- Step 5: Serve the veggie burger patties on a bed of leafy greens or your favorite salad mix. Top with additional veggies or dressing of your choice for added flavor. Enjoy!
Notes
- For optimal freshness, store any leftover veggie burger patties in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the patties in a skillet over low heat for a few minutes on each side to maintain their crispiness, or pop them in the microwave for a quick 30 seconds if you're short on time.
- For a delightful presentation, serve your veggie burger patties on a colorful bed of leafy greens, and consider adding sliced avocado or a zesty vinaigrette to elevate the flavors.
- To enhance the burger's flavor profile, try experimenting with additional spices like smoked paprika or chili powder, or mix in some chopped fresh herbs like cilantro or parsley for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 350
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 5g