These simple homemade quinoa burgers are filled with black beans, red peppers, sweet corn, and just enough spice.
1) In a large skillet, add a tablespoon of olive oil along with the red pepper, corn, chili powder, cumin, salt, and pepper. Cook over medium heat for a few minutes until veggies are soft. Then add lime juice and remove from heat.
2) Cook quinoa according to packaging. I usually cook mine in 2 cups of water per cup of quinoa. Then I let it simmer on low, mostly covered, for about 10-15 minutes until the quinoa gets tender. Then I drain the any extra water, return the quinoa to the pan, and let it steam off the heat for 5 minutes.
3) In a food processor, add cooked and slightly cooled quinoa along with veggie mixture, bread crumbs and egg. Pulse until combined into a loose mixture. Add drained and rinsed black beans at the very end so they are still mostly whole.
4) Pour about 1 cup of bread crumbs on a plate and shape about 1/4 cup amounts of the burger mixture into patties. Then coat with bread crumbs. Repeat until all patties are made.
5) Clean out your skillet and add another 2-3 tablespoons of oil to the skillet over medium heat. Add 4-5 patties depending on pan size and cook for 2-3 minutes per side until they are lightly browned.
6) Remove patties and let cool. When all patties are cooked, place on a baking sheet lined with parchment paper and place in the freezer. Freeze completely. Once the patties are frozen, you can wrap them individually in plastic wrap and store them in freezer-safe bags for up to 3 months.
Reheat frozen patties in the microwave (30 seconds per side on high) or in a 325 degree oven until warmed through.