It’s been ages since I last made veggie burgers (a year on the blog, in fact, though probably more like 3 months in real life) and after eating these for dinner last night, I seriously cannot imagine why. They’re so easy! This dinner took 30 minutes from start to finish–as in from making the burgers from scratch to the time the table was set. It probably helped that the rest of the ingredients were store bought, but the veggie patties are the most important part, right?
I’ve made similar quinoa/black bean veggie burgers before, but really wanted to perfect my recipe and technique this time. Most importantly, I’ve learned that veggie burgers tend to hold together the best when they’re baked first and then finished in the frying pan immediately before serving. No matter how much binder you have, veggie burgers tend to fall apart when you work with them too much, so the less time you have to actually handle them, the better.
I also usually go with a Mexican themed spice blend for them, but this time, really wanted to embrace the summer barbecue season. So, I looked through my collection of fun spice mixtures that my sister had given us for Christmas from a cute spice shop in Fort Collins, Colorado where she lives and came up with this gem: cowboy steak rub.
Yeah, yeah, I get from the name that it’s supposed to be for steak, (that was a difficult conclusion, no?) but one whiff of this and I knew it would be perfect. The “rub” includes a mix of chicory root, cinnamon, oregano, paprika, black peppercorn, salt, chipotle pepper, onion–a perfect compliment to my barbecue inspired meal.
And to go all the way, I had to make these barbecue veggie burgers “western,” which from my infinite wisdom gained from Carl’s Jr.,means onion rings. I wasn’t quite up to the task of making my own last night, so the store-bought kind just had to do in a self-created pinch. I’ve had better, but they definitely enhanced the burger–and now I have leftovers to eat!
Western Barbecue Veggie Burgers
Makes about 7 burgers
For the patties:
1/2 cup quinoa, uncooked
1 can black beans, drained and rinsed
1/4 red onion, diced
1/4 cup cilantro, chopped
1 cup panko (or bread crumbs)
1 tablespoon cowboy steak seasoning (chicory root, cinnamon, oregano, paprika, black peppercorn, salt, chipotle pepper, onion)
For each burger:
1 ciabatta roll
3 small onion rings
2 tablespoons barbecue sauce
2 slices cheddar cheese
1 tomato slice
Pre-heat oven to 400 degrees.
Cook quinoa and onion rings according to package directions.
Place black beans in a large bowl. Using a fork or potato masher, lightly press until about 3/4 of the beans are mashed.
Once the quinoa is cooked, add it to the black beans along with the red onion, cilantro, panko, eggs, and seasoning. Mix well.
Prepare a baking sheet with oil. Using your hands, form the black bean mixture into seven even patties and place them on the baking sheet.
Bake until the patties are hardened and browned, about 10-15 minutes.
Heat oil in a large frying pan. Fry veggie patties on each side until a crust forms, about 3 minutes per side. Place cheddar cheese on patties a minute or so before they are done to allow the cheese to melt.
Once the patties are done, prepare the burgers by layering the veggie patty, barbecue sauce, onion rings, and any other condiment you desire onto the ciabatta roll.
Time: 30 minutes