Smoky Black Bean & Quinoa Veggie Burgers

Method

1. Cook the quinoa according to package directions and let it cool completely.
2. Preheat your oven to 350°F. Spread the rinsed and dried black beans on a parchment-lined baking sheet. Bake for 6 minutes. Add the pecans to the same baking sheet and bake for another 10 minutes, until fragrant and golden brown. Be careful not to burn the nuts. The beans should look dry and slightly cracked. Let everything cool. Then, increase the oven temperature to 375°F.
3. While the beans and nuts cool, heat a medium to large cast-iron skillet over medium-low heat. Add oil (or water) and the sliced sweet potato. Cover and cook for 3-4 minutes per side, until tender and golden brown. Adjust heat if browning too quickly. Remove from the pan.
4. Add the sliced mushrooms and coconut aminos (or salt if not using aminos) to the same hot skillet. Cook over medium-high heat for 4-5 minutes, stirring often, until browned and reduced in volume.
5. Transfer the cooled beans and pecans to a food processor. Pulse until they form a coarse meal with some texture, avoiding a fine powder.
6. Add the cooked sweet potato, sautéed mushrooms, half of the cooked quinoa, sea salt, chili powder, cumin, and BBQ sauce to the food processor. Pulse a few times until just combined, maintaining some texture.
7. Transfer the mixture to a bowl and stir in the remaining quinoa. Taste and adjust seasonings as needed – add more cumin for smokiness, chili powder for heat, BBQ sauce for sweetness, or salt.
8. If the mixture seems too wet, add a little more quinoa. If it’s too dry, add a splash more BBQ sauce or coconut aminos to moisten.
9. Divide the mixture into four equal portions and shape them into patties. You can use your hands or line a 1/2 cup measuring cup with plastic wrap, press the mixture in, and then invert to form the patties. Chill the patties in the refrigerator for at least 30 minutes.
10. Heat the cast-iron skillet over medium heat. Add a little oil (or water) and cook the chilled patties for 4-5 minutes per side until browned. Turn off the heat, brush the tops with extra BBQ sauce, and transfer the skillet to the preheated 375°F oven. Bake for 10-15 minutes more, until the burgers are nicely browned.
11. Serve the burgers on buns or lettuce wraps with your favorite toppings like shredded lettuce, tomato, pickles, or extra BBQ sauce. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to a month.