Recipe: Black Bean and Red Quinoa Veggie Sliders

I love red quinoa.  It has a bit more crunch than regular quinoa.  Red quinoa adds nice texture and colour to these sliders, and its super healthy too.  As for veggie burgers, I really can't stand it when they are crumbly.  These sliders are perfect - crispy on the outside, soft on the inside, and full of flavour.  They can be made into full size burgers also. I bake them before grilling so they are nice and crispy on the outside and maintain their form.

Combine all ingredients in the food processor and pulse until well mixed.

Form into palm-sized patties.  Bake for 10 minutes then cool on a cooling rack.  Once cooled, brush both sides with olive oil and grill on an indoor electric grill or a bbq (we used an inside grill press and grilled them for about 10 minutes total). 

Black Bean and Red Quinoa Sliders
Makes 8 sliders

1/2 cup uncooked red quinoa
1/2 cup vegetable stock
1/2 cup water
2 flax eggs (made by combining 2 tbsp flax powder with 6 tbsp warm water, let stand 5 min)
1 can black beans
2 cloves of garlic chopped
1/2 red onion, chopped
1/4 c salsa
1/3-1/2 c bread crumbs
1/2 tsp chilli powder
1/2 tsp salt
fresh ground pepper
olive oil for brushing
8 whole wheat dinner rolls, cut in half and warmed

Preheat oven to 350.  Line baking sheet with parchment paper.

Rinse quinoa and transfer to small lidded pot with vegetable stock and water.  Bring to a boil uncovered then cover and simmer for 12 minutes on medium low heat.  Meanwhile, prepare flax eggs. 

Once quinoa is done cooking, transfer to food processor.  Add beans, garlic, onion, salsa, chilli powder, flax eggs, salt and pepper.  Pulse until well combined and onion and garlic have been incorporated. 

Transfer to mixing bowl and add bread crumbs, mixing with your hands until desired consistency is reached.  You want the mixture to stick together when pressed but not too mushy.  For a firmer burger add 1/2 c bread crumbs.  For a softer burger add 1/3 c. 

Form mixture into 8 palm-sized patties. Place burgers on lined sheet and bake for 10 minutes.  Remove from oven and let cool completely (so that they do not break apart). 

Once cooled, brush with olive oil and grill on indoor grill for approximately 10 minutes or on barbeque.  Serve sandwiched in dinner rolls with condiments of choice.


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