A great source of protein and fiber, vitamins and minerals, black bean patties are a great choice for anyone looking to cut down their intake of beef burgers with a healthier alternative. Flavorful and satisfying, these low calorie, low fat burgers are made with ingredients that are good for you, and super easy to prepare. Fresh garden basil combined with yogurt makes a bright and tasty sauce to drizzle over. Make a double batch of burgers and freeze for weeknight convenience.

Black Bean-Quinoa Patties with Basil Yogurt Sauce

Serves: 6-8

Ingredients

Patty:

1-1 1/2 Tbsp extra-virgin olive oil

1/4 cup red bell pepper, diced

1 tbsp minced shallot

1/2 cup shredded zucchini

1 tbsp chopped fresh cilantro leaves

1-15 oz. can organic black beans, rinsed and drained

3/4 cup cooked quinoa

2 tbsp sweet corn kernels

1 egg white

3/4 cup panko bread crumbs

Freshly ground pink Himalayan salt and black pepper

Basil Yogurt Sauce:

1 cup low-fat plain Greek yogurt

2-3 tbsp chopped fresh basil leaves

Spring water (as needed)

Preparation

Line a baking sheet with parchment paper; set aside. Prepare Basil Yogurt Sauce: combine yogurt and basil in a food processor, add water 1/2 teaspoon at a time for consistency desired. Transfer to a bowl and refrigerate until ready to serve.

Rinse and drain quinoa in cold water; cook according to directions: Place 3/4 cup quinoa and 1-1/2 cups water in a small saucepan, bring to a boil.


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Reduce to a simmer, cover and cook until all water is absorbed, approximately 15 minutes, and grain appears translucent. Remove from heat, keep covered; set aside.

Drizzle olive oil into a skillet over medium-high heat, add red peppers and shallot, sauté until tender then remove from heat.

Add to a food processor-black beans and cilantro; pulse.

To large mixing bowl, add black bean-cilantro mixture, quinoa, red peppers, shallot, zucchini, corn, egg white and mix well. Add bread crumbs, salt and pepper, mix well to combine. Note: if mixture is too wet, add a bit more of bread crumbs.

Using an ice cream scooper, scoop mixture onto parchment-lined baking sheet spaced 2 inches apart, flatten mounds with hand to form patties to 1/2-inch thickness.

Cover with another sheet of parchment paper and place baking sheet in refrigerator for approximately 30 minutes.

Drizzle olive oil into a skillet over medium heat and cook patties for 10 minutes, turning once halfway through (5 minutes each side) so each side is crispy and lightly browned.

Serve on regular or gluten-free multi-grain rolls with a slice of heirloom tomato, red onion, mesclun lettuce, and a generous drizzle of Basil Yogurt Sauce. Season with salt, to taste.

Note: Patties can be frozen for up to 1 month; wrap each separately in parchment paper and place in a freezer bag. Thaw in fridge.