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BLACK BEAN AND QUINOA VEGGIE BURGERSCrispy on the outside and tender within, these veggie burgers hit all the right spots. You cook the vegetables and quinoa on a sheet pan first, then blitz in the seasonings, beans, and panko bread crumbs in a food processor or blender. These are also great for making ahead: You can freeze the patties on a sheet pan until semifrozen, wrap each individually in aluminum foil, and freeze in a resealable freezer bag. To cook, simply place the foil-wrapped burger in a 350°F oven until warmed through, about 20 minutes, then brown it on a sheet pan according to the instructions in Step 6 or in a hot, greased skillet.

  • Yield: 6 Servings


  • ¼ cup extra-virgin olive oil
  • 1 medium-size portobello mushroom, finely chopped
  • 1 medium-size red or yellow onion, stemmed, seeded,
  • and finely chopped
  • 1 medium-size red or orange bell pepper, stemmed,
  • seeded, and finely chopped
  • 1 medium-size carrot, finely chopped
  • ½ medium-size sweet potato, peeled and finely
  • chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 10.6 cups boiling water
  • 0.6 cup quinoa, rinsed
  • 10.66 can (15 ounces) black beans, drained and rinsed
  • 0.66 cup panko bread crumbs
  • 2 tablespoons nutritional yeast
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon garlic powder
  • Cheese slices of choice, for serving (optional)
  • 6 hamburger buns, toasted or untoasted
  • Lettuce, tomato slices, onion slices, pickles, avocado
  • slices, mustard, ketchup, hot sauce, and/or other
  • toppings of your choice, for serving (optional)
How to Make It
  1. 1. Adjust an oven rack to the middle position, place a rimmed sheet pan on it, and preheat the oven to 425°F.
  2. 2. Toss together 2 tablespoons olive oil, the mushroom, onion, bell pepper, carrot, sweet potato, 1 teaspoon salt, and the pepper in a large bowl. Transfer the vegetables to the heated sheet pan and roast, stirring once, until they start to brown, about 15 minutes. Reduce the oven temperature to 350°F.
  3. 3. Wearing oven mitts, pull the oven rack out partway and carefully add the boiling water to the pan followed by the quinoa, stirring to submerge it as best you can. Cover the pan with aluminum foil (you may need 2 sheets), crimping it around the edges to seal. Cook until the quinoa is fluffy and cooked through and the vegetables are tender, 25 to 30 minutes. Remove the pan from the oven (turn off the oven) and let sit, covered, for 10 minutes. Uncover and cool slightly.
  4. 4. Transfer the quinoa mixture to the bowl of a food processor. Add the black beans, bread crumbs, nutritional yeast, rosemary, garlic powder, and remaining teaspoon salt and pulse until the mixture is semi-rough yet holds together when squeezed, about eight (1-second) pulses. Transfer the mixture to a medium-size bowl. Wash and dry the sheet pan.
  5. 5. Return the cleaned sheet pan to the oven rack and increase the oven temperature to 400°F. Lay a sheet of plastic wrap on your work surface and, with a ½-cup measure, scoop out 6 mounds of the mixture. Gently press each mound into a ½-inch-thick patty, about 3½ inches wide.
  6. 6. Add the remaining 2 tablespoons olive oil to the heated pan and let it warm in the oven for 2 minutes. Place the patties on the pan (discard the plastic wrap), and bake until the patties are browned on the bottom, about 10 minutes. Turn them and cook on the other side, about 10 minutes more. Top the burgers with cheese (if using) and return them to the oven until the cheese melts. Otherwise, serve the burgers on a bun with toppings of your choice.

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