Homemade Veggie Burgers

Itching for a summertime recipe? This week, we’ve got a healthy BBQ recipe you’ll want to serve up this summer.

Ingredients

2 tablespoons flax meal and 5 tablespoons water

Coconut or olive oil for cooking

1/2 cup uncooked quinoa

1 yellow onion, finely chopped

1 orange bell pepper, finely chopped

1 jalapeno pepper, seeds removed, finely chopped

1 tablespoon minced garlic

1 cup spinach, chopped

1 can black beans, rinsed and drained

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon pepper

1/8 teaspoon ground cayenne

1/2 cup oat flour (ground up with food processor)

Instructions

Preheat oven to 375 F. Lightly grease a baking sheet. Combine flax meal and water in a small bowl; set aside in the fridge.

To cook quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for one to two minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover and simmer for 13 to 15 minutes.

Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño and garlic; cook until the onion is translucent, about two minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn off heat.

In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne and reserved flax. Mix until combined, then add oat flour. Stir.

Form 10 to 12 patties depending on desired size. (See notes for a cool trick!) Place on baking sheet; bake for 20 minutes, flip, then bake for 25 to 30 more minutes, until browned and crispy.

Serve on a whole-wheat bun with guacamole or desired toppings.

Notes

To get evenly shaped burgers, line the lid of a jar (e.g., a peanut butter jar lid) with foil. Stuff the lid with the mixture, then flip it over onto the baking sheet.

Store in an airtight container or bag for up to one week. You can also freeze and reheat these.

Recipe adapted from emileeats.com