black bean & quinoa burgers

I try to mix it up, and aim to prepare one vegetarian meal per week.  most weeks, its easier to just use meat when I fail to plan ahead.  the grill has been getting w.e.r.k.e.d since the weather's been so nice, and these feel grilled without having to use up any more propane.  these were surprisingly easy, really quick, are high in keep-ya-full protein, and came together just like normal burgers would have.  I have a feeling they'll be added to the rotation 'round here.

black bean & quinoa burgers
adapted from here and here
prep time: 20 minutes | cook time: 12 minutes | yields: 4 decent-sized burgers
ingredients
1/2 cup water
1/4 cup quinoa, rinsed
1/2 cup Trader Joe's broccoli slaw (could use grated carrot, broccoli, cauliflower, or even coleslaw)
1 can (15 ounces) black beans, drained and rinsed
1/2 cup whole wheat bread crumbs (here's how I made my own!)
1/4 cup cilantro, chopped
1/4 cup white onion, diced
3 cloves garlic, minced
1 tablespoon ground cumin
1/4 teaspoon chili powder blend (optional)
1/2 teaspoon salt
1/2 teaspoons pepper
1 large egg
2 tablespoons olive oil
4 whole wheat english muffins, bread slices, or burger buns


directions
prepare quinoa according to package instructions.  if the package gives a range of minutes, use the shorter time period, as the quinoa will cook a bit more once its part of the burger.

pulse broccoli slaw in food processor into 1/8-1/4 inch bits.

in a medium bowl, give the beans a rough mash with a fork, leaving some beans whole. mix in quinoa, broccoli slaw, bread crumbs, cilantro, onion, garlic, cumin, salt, pepper, and egg. mix with your hands, and score a + sign across the top.  separate the mixture along the lines you've 'drawn', and pack into 4 similarly-sized patties.

heat oil in a large pan over medium high heat.  once oil is hot, gently drop in patties, cooking for approximately 5 minutes per side. just before flipping, spray/brush/drizzle a little oil on the uncooked side to protect it from sticking to the pan and to help it crisp up the 'meat'.

serve on toasted english muffin, topped with your favorite burger ingredients.  store in refrigerator, wrapped in foil.  these reheat just fine, but do dry out a little bit.  I recommend frying up an egg to top your leftover burger to give it a little extra moisture.

note to self (08.28.2012): don't try to up the moisture levels by adding liquid to the dried breadcrumbs and letting 'em soak...the burgers'll fall apart and you'll have to put 'em over a giant salad and top them with ranch dressing and Kinder's barbeque sauce and a fried egg, which isn't so bad, but still.