Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1/2 cup of cooked quinoa
- 1/2 cup of panko breadcrumbs
- 1/4 cup of ssamjang sauce
- 1/4 cup of chopped scallions
- 1 tablespoon of soy sauce
- 1 teaspoon of garlic powder
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of black pepper
- 4 burger buns
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of red onion
Special equipment needed:
- Food processor
- Grill or skillet
Step-by-step instructions:
1. In a food processor, pulse the black beans until they are mashed but still have some texture.
2. In a mixing bowl, combine the mashed black beans, cooked quinoa, panko breadcrumbs, ssamjang sauce, chopped scallions, soy sauce, garlic powder, cumin, and black pepper. Mix well.
3. Form the mixture into 4 equal-sized patties.
4. Heat a grill or skillet over medium-high heat.
5. Cook the patties for 4-5 minutes on each side, or until they are browned and crispy.
6. Toast the burger buns.
7. Assemble the burgers by placing a lettuce leaf, a tomato slice, and a red onion slice on the bottom bun. Top with the veggie patty and the top bun.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or skillet: medium-high heat
Serving size:
4 burgers
Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 60g
Protein: 16g
Fiber: 12g
Sodium: 900mg
Substitutions for ingredients:
- Black beans: kidney beans or chickpeas
- Quinoa: brown rice or bulgur wheat
- Panko breadcrumbs: regular breadcrumbs or almond flour
- Ssamjang sauce: miso paste or gochujang sauce
- Lettuce: spinach or arugula
- Tomato: roasted red pepper or avocado
- Red onion: caramelized onion or pickled onion
Variations:
- Add a slice of cheese to the burger for a cheesy version.
- Top the burger with a fried egg for a breakfast-inspired version.
- Use the veggie patty as a base for a veggie bowl with rice and veggies.
Tips and tricks:
- Make sure to drain and rinse the black beans well to avoid excess moisture in the veggie patty.
- If the mixture is too wet, add more breadcrumbs to help bind the ingredients together.
- To make the patties ahead of time, store them in the fridge for up to 2 days before cooking.
Storage instructions:
Store the cooked veggie patties in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the veggie patties in the microwave or oven until heated through.
Presentation ideas:
Serve the burgers on a wooden board with a side of sweet potato fries.
Garnishes:
Top the burgers with a dollop of ssamjang sauce and a sprinkle of sesame seeds.
Pairings:
Serve the burgers with a cold beer or a glass of iced tea.
Suggested side dishes:
Sweet potato fries, coleslaw, or grilled corn on the cob.
Troubleshooting advice:
- If the patties are falling apart, add more breadcrumbs to the mixture.
- If the patties are too dry, add more ssamjang sauce or a tablespoon of water to the mixture.
Food safety advice:
Make sure to cook the veggie patties to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ssamjang is a traditional Korean dipping sauce made with fermented soybean paste, chili paste, and other seasonings. It is commonly used as a condiment for grilled meats and vegetables.
Flavor profiles:
The ssamjang sauce adds a savory and slightly spicy flavor to the veggie burgers, while the black beans and quinoa add a nutty and earthy flavor.
Serving suggestions:
Serve the burgers with a side of ssamjang dipping sauce for an extra burst of flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean