Nicole MacPherson: Meatless Mummy Con Carne


Quinoa Black Bean Burger Recipe


Summertime eating is practically synonymous with barbequing; the evenings are warm, the sunsets are late, and the backyard is practically begging to be the new dining room. Beers, burgers, salads, and good friends are all that is required for a perfect evening.

This veggie burger is a wonderful addition to any barbeque; it has excellent texture and flavour, and won’t fall apart on the grill. Even my meat-loving family enjoys it, which is really saying something. Your guests will love this delicious quinoa and black bean patty served on a crusty bun with a salad and a frosty beer — casual entertaining at its best.


1/2 cup quinoa
1 cup water
2 cups mushrooms, sliced
2 teaspoons olive oil
2 cups black beans, rinsed and drained
2 cloves garlic, minced
4 tablespoons balsamic vinegar
1 teaspoon dehydrated onion or onion powder

  In a small pot, bring quinoa and water to a boil. Cover, reduce heat, and cook for 15 minutes or until quinoa is translucent and the water is absorbed.

  Meanwhile, saute mushrooms in olive oil until soft.

  In a food processor, pulse together cooked quinoa, sauteed mushrooms, black beans, garlic, balsamic vinegar, and onion powder until combined.

  Form mixture into patties and refrigerate until firm.

  Grill for six minutes per side over medium heat. Serve on a crusty bun with favourite toppings, and a beer on the side.

  Patties can also be frozen for future use.

Yield: 8 bean burgers

Nutritional Information, based on each of 8 burgers: Calories: 117, Total Carbohydrates: 18 grams, Fibre: 5 grams, Sugar: 1 gram, Protein: 6 grams, Fat: 2 grams