Black beans and quinoa are a perfect partnership of substantial, high-protein foods, and here they are well seasoned with cumin and coriander and very satisfying. The chipotle ketchup is a lusty, spicy inspiration.
This vegan burger mix is very pliable and easy to work with, and the burgers hold together remarkably well. The mixture can be refrigerated for a couple of days, or formed into burgers and frozen for a couple of months. Make a double batch and freeze some for later. When you shape it, the mixture is fully cooked and “meaty,” so no need to bake before freezing them; just shape, wrap, and freeze. Then thaw, brush with oil, and bake until heated through.
You can either pan-fry or bake these burgers.
Yields 4 burgers
Preparation time: 40 minutes
Baking or panfrying time: 20 minutes
1 (25-ounce) can black beans (or two 14- or 15-ounce cans)
¼ cup quinoa
½ cup water
2 teaspoons cumin seeds
1 teaspoon coriander seeds
3 tablespoons vegetable oil
1 cup chopped onions
2 or 3 garlic cloves, chopped
1 cup chopped red bell peppers
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon smoked paprika (optional)
½ teaspoon salt
½ cup ketchup
1 teaspoon soy sauce
1 teaspoon adobo sauce from canned chipotles
Make the burger mixture: Rinse the beans in a colander and set aside to drain.
Rinse and drain the quinoa in a fine-mesh sieve. Combine with the water in a small pot, cover, and simmer for 10 minutes. Set aside to cool.
Toast the cumin and coriander seeds (see sidebar, here) until fragrant but not scorched. Set aside to cool.
Warm 2 tablespoons of the oil in a large skillet and sauté the onions for about 6 minutes. Add the garlic and bell peppers, lower the heat to medium, and cook for about 8 minutes, or until the peppers have softened.
Meanwhile, grind the cooled toasted cumin and coriander seeds and the red pepper flakes (if using), in a spice grinder, and stir into the onions and bell peppers. Add the smoked paprika (if using), and the salt. Turn off the heat. Stir in the drained beans and smash them with the back of a large wooden spoon or a potato masher. Stir in the cooked quinoa. When all the ingredients are well incorporated, set aside until the burger mixture is cool enough to handle, about 10 minutes.
While the burger mixture cools, make the chipotle ketchup: Stir together the ketchup, soy sauce, and adobo sauce in a small bowl. Set aside.
Divide the burger mixture into 4 portions. Press and pat each portion into a patty.
To pan-fry the burgers: In a large skillet, warm the remaining 1 tablespoon oil on medium heat. Fry the burgers, turning once, until hot and a bit crisp, about 20 minutes (longer if the burger mix has been chilled).
To bake the burgers: Preheat the oven to 350°F. Oil a baking sheet or pan. Shape 4 burgers and place them on the baking pan. Brush the tops of the burgers with the remaining oil, and bake until heated through, about 20 minutes (longer if the burger mixture has been chilled).
Serve the burgers on toasted buns with your favorite burger condiments: tomato slices, red onions, lettuce, pickles, mustard…. Just be sure to include the chipotle ketchup.
In keeping with its Latin American character, serve this with corn on the cob, Mango-Spinach Salad with Spicy Dressing, Sweet Potatoes with Bitter Orange, or Butternut Hash Browns. But don’t overdo it—you may want Cardamom Cookies with Bittersweet Chocolate Drizzle at the finish.
HOW TO TOAST SPICES
Toasting releases a spice’s aromatic and flavorful oils, bringing out an earthy, rich flavor and fragrance. Toast whole seeds on the stovetop or in the oven, and when cool, grind in a spice grinder or coffee grinder or using a mortar and pestle (with which toasted spices are easier to grind than untoasted). Toast only one spice at a time because spices brown at different speeds. To prevent scorching, which causes bitterness, be sure to remove the spices from the heat as soon as they just begin to brown and transfer them to a plate or bowl to cool. Toasted spices are best used right away, but any extra can be stored in a well-sealed jar or plastic bag.
Stovetop method: Put the whole spice seeds into a cold, dry skillet and warm the pan on medium heat. As the pan heats and the spice becomes fragrant, stir or shake often. The spice seeds might jump a bit and you may hear little popping sounds. As soon as you can really smell the fragrance and the seeds just start to brown, transfer to a bowl or plate to cool.
Oven method: Spread the whole seeds or ground spices on a dry baking sheet and toast at 325°F until fully aromatic and slightly darker in color. Transfer to a cool plate or bowl.