I adore this bread pudding from Belize. It’s a delicious dish for a dinner party and really rich and flavorful! Vanilla ice cream should be served warm.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
Ingredients
- ¼ cup quinoa
- ½ cup water
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup bread crumbs
- ¼ cup minced yellow bell pepper
- 1 large egg
- 2 tablespoons minced onion
- 1 large clove garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 1 teaspoon hot pepper sauce (such as Frank’s RedHot®)
- 3 tablespoons olive oil
Instructions
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
- Roughly mash black beans with a fork, leaving some whole black beans, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, salt, and hot pepper sauce into black beans using your hands. Form black bean mixture into 5 patties.
- Heat olive oil in a large skillet.
- Cook patties in hot oil until heated through, 2 to 3 minutes per side.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 680 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I double to have leftovers to add to lunch salads. Even meat eaters will be pleasantly surprised. Don’t overcook- 2-3 minutes per side in a hot pan (or grill!) gives a nice char and keeps them moist. I serve with aioli.
Fantastic!!! I didn’t have a yellow pepper, so grated a golden beet. Very good recipe! Thank you for sharing
Even the carnivores in my family liked these burgers. I doubled the recipe = 8 patties and instead of hot sauce used Siracha & Tiger Sauce. Served with grilled onions and condiments. My daughter in law asked for leftovers.
Easy to follow recipe. I did add more garlic than called for along with basil and parsley. Also added a diced beet. Put on the BBQ for a lettuce wrapped burger with tomato, more onion (raw) a bit of guacamole! I believe next time I’ll add some cheese while grilling. I did read a couple of reviews on how dry the patties were. I don’t know what I did differently but they were moist with each bite.
Excellent! I’m a noted carnivore and this hit the spot. Recipe says it makes 5, which I did, and I immediately ate 3 of them. I used a potato ricer to mash the beans. I might have another after I’m done rating them.
Never made before. Doubled quinoa and water but still had heat too high and had to add more water before was soft. Minor modifications: used garlic powder, 1/8 c salsa for peppers, omitted Frank’s and salt and only needed 2t olive oil as used olive oil spray too. Very good. My DH added ketchup and mustard. Not a bad substitute occasionally for burgers. Thanks for sharing.
I left out hot sauce. Very good .
One of the better homemade veggie burger recipes I’ve tried. While it isn’t bursting with flavor, it is not entirely bland either. Just enough kick and spice to be tasty and had me going in for seconds! This is the new homemade veggie burger recipe to beat!
I have never made a veggie burger before. Not too hard and very flavorful. I liked how the Quinoa and beans together gave it a burger texture. I don’t really eat buns anymore, so I ate them in a low carb tortilla with avocado, tomato, onion and some seasoned fat free Greek yogurt. I guess if you want an actual burger, you may just want meat but my husband and I both really liked these. I am thinking about a double batch and freezing some to have on hand.
Nice and easy recipe. I use oats in place of the bread crumb. I typically form them then pop them in the freezer so they hold their shape nicely, then they’re easier to handle and fry up. They are delicious in a burger with melted cheese and an egg on top.
There are only carnivores in my family but I encouraged them to try it. Quite surprisingly the consensus of opinion was thumbs up! As an added part of Meatless Monday these burgers will remain as a favorite. When I turned them over I placed a large slice of red onion to be cooked as the burger cooked. That was a great idea.
These were quite good; similar to a black bean burger I love from a local restaurant. I followed the recipe exactly (I think). I wasn’t sure about the minced onion, so I used dried but rehydrated it in some water first. I wasn’t ready to fry these right away, so left the mixture in the fridge for a couple of hours. The patties stayed together really well and tasted great. My husband and son weren’t quite as enthusiastic, but they ate them without complaint. I agree with other reviewers that it would be very easy to adapt these to your particular taste and use whatever veggies you have around.
I really liked this!! Easy to follow recipe. Tasty and you can add your own herbs or spices to change it up .. It’s a keeper for me.
It made a tasty, pasty something that didn’t resemble the taste or texture of a burger at all. I scrambled up 1/4 of a “patty” with an egg, added 1T salsa and 1T sour cream, wrapped it up in a tortilla and it made a very tasty breakfast burrito
Simplicity in following the instructions, healthy, and adaptable
I used rice instead of quinoa. It’s pretty quick and easy to make. And it tastes good, too. I have made this several times because it’s good.
i tried this, made exactly like the recipe states, and it was just gross. I’m a meat and taters guy, love my burgers. why do all the vegan/veggie meals try and imitate meat and fail miserably? Also why are all the reviews here reviews on the changes to the recipe the reviewer made and not a review of the actual recipe?
This makes 5 burgers for me and I freeze the patties that I don’t cook right away. We eat these once a week. Love this recipe!
This is very easy and very tasty, and we like that it’s so healthy. One patty is quite filling and it’s great to use the leftovers for lunches. Thanks to the authors!
I loved it. I doubled the recipe, added a carrot, onion power, garlic power and 2 jalapeños. I baked them on 350 for 25 minutes, because I wanted to freeze them. The ones I ate I sprinkled a little olive and juice from a lime over the top. They were easy to make and now I have them in the freezer for another time.
I love this recipe! I can’t eat spicy food, so I replace the sriracha with a modest amount of pepper. And since, I ‘m out of quinoa, I replace it with mushroom farro. Delicious!