Bean-Wah Burgers

I've been craving a good vegan burger lately, but the frozen ones always leave me, uh, cold, and all the recipes I've tried have been not-quite-right in one way or another. But last night Inspiration struck in the form of a bowl of leftover quinoa...

If you're not familiar with quinoa, it's a small, round super-grain. It has all the essential amino acids, making it a complete protein, it tastes good, and it cooks up much like rice, but in only about 15 minutes. It's pronounced keen-wah, not qwi-noah, which is a handy thing to know when you want to impress your friends with your new discovery, or ask for it in the grocery store. Buy it in bulk in most any natural foods section. Be sure to rinse it well before you cook it, or it will have a bitter taste. Use 2 cups water to one cup quinoa, bring it to a boil, cover, and simmer on low heat for 15 minutes, or until all the moisture is absorbed. Easy!

To make last night's Bean-Wah Burgers, I opened and rinsed a can of black beans, and mashed them with my potato masher in a big bowl. Then I added quinoa, oatmeal, potato starch, ketchup, garlic and onion powders, salt and pepper, and a dash of Spike. Measurements? Sorry! Didn't use 'em! Just mix it all up till it looks and feels  right. The ketchup gave it enough of a meaty look that I actually hesitated before tasting it. Then I ran through my mental checklist: no egg, no meat, nothing icky. Tasting it uncooked is OK! 

Formed into patties and cooked in the frying pan in a bit of oil, these were delicious! I ate mine without the bun, because I'm off wheat for the time being, but Rick slapped his between two slices of Ezekial Bread, with all his favorite burger embellishments, and had nothing to say but "Mmmm, Mm, Mmmmm!" till he was finished. With a side of sweet potato fries, I'll bet even your most meat-headed friends will love these.

And now for your Daily Bling...


  1. Thanks for the veggie burger inspiration. I love the texture and flavors in the original Garden Burger, but I simply cannot cook them correctly - always scorched and overcooked, no matter what I do. I'm going to use your recipe for inspiration and add some finely chopped onions and cooked steel cut oats - maybe some cooked barley. Bye - I heading for the kitchen :-). Norine

  2. Well, Jean Yates was right. I am just ga-ga over your jewelry. Anxious to read your blog, too. I totally much more to life. My daughter and I have been blogging for fifteen years husband was just diagnosed with pancreatic cancer in November. We are both just stumped. Can't create a thing. I keep thinking it will be healing but no-go.
    Now on to your blog...


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