Start to finish: 1½ hours (20 minutes active)
Servings: 6
Pan-fried until browned and crisp, these vegetarian burgers are terrific sandwiched between buns with your favorite fixings, but also are satisfying on their own with a tossed green salad. Canned black beans lend a meaty, substantial texture and help bind the ingredients together. White, red or rainbow (tricolor) quinoa all work well, so use whatever you have. If you purchased pre-rinsed quinoa, there’s no need to rinse and drain it before cooking.
⅓ cup quinoa (see headnote), rinsed and drained
Kosher salt and ground black pepper
15½-ounce can black beans, drained but not rinsed
1 large egg, lightly beaten
½ cup panko breadcrumbs
2 scallions, finely chopped
½ teaspoon ground cumin
½ teaspoon smoked paprika OR chipotle chili powder
3 tablespoons grapeseed or other neutral oil
In a medium saucepan, stir together the quinoa, a pinch of salt and ⅔ cup water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the quinoa absorbs the liquid, 13 to 15 minutes. Remove the pan from the heat, then drape a kitchen towel across the pan and re-cover. Let stand for 10 minutes. Fluff the quinoa with a fork, transfer to a small plate and cool to room temperature, stirring once or twice, about 30 minutes.
In a large bowl, using a fork or a potato masher, coarsely mash the black beans. Add the quinoa, egg, panko, scallions, cumin, paprika and ½ teaspoon each salt and pepper; stir until well combined. Form into six 3-inch patties and place on a large plate. Refrigerate, uncovered, to firm up the patties, about 15 minutes.
In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until browned and crisp on the bottoms, about 5 minutes. Using a wide spatula, flip the patties and cook until browned and crisp on the second sides, about another 2 minutes.
Optional garnish: Sliced cheese OR sliced tomato OR sliced onion OR lettuce leaves OR sliced pickles OR mayonnaise OR a combination