Black Bean and Quinoa Veggie Burgers

Ingredients

• Water

  Plain, clean water

  3 cup or 710g

• Quinoa

  Uncooked

  ½ cup or 85g

• Onions

  Raw

  1 small or 70g

• Sun-dried tomatoes

  6 piece or 12g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Garlic

  Raw

  2 cloves, minced or 6g

• Steak Seasoning

  Kirkland Signature

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Combine 1 1/2 cups salted water and the quinoa in a small saucepan. Bring to a boil, cover, and reduce heat to medium-low. Simmer for about 20 minutes or until all the liquid is absorbed.
2. While the quinoa cooks, place the chopped onion and sun-dried tomatoes (drained - save the oil - and finely chopped) in a medium nonstick skillet. Cook over medium heat 3-4 minutes or until the onion is softened and translucent. If necessary, add a bit more of the reserved oil to make sure the onion doesn't stick.
3. Add 3/4 cup black beans to the skillet along wit the garlic, steak seasoning, and 1 1/2 cups water; simmer 9-11 minutes or until most of the liquid is absorbed.
4. Place the bean-onion mixture into a food processor along with 3/4 cup cooked quinoa. Process the mixture until smooth but not pureed.
5. Transfer the bean-quinoa mixture to a medium bowl and stir in the remaining quinoa and black beans. Season with salt and pepper and allow the mixture to cool.
6. Preheat oven to 350 degrees. Coat a baking sheet with olive oil or cooking spray. Separate the mixture into 8 equal portions (about 1/2 cup each) and then shape the portions into patties. Place each patty onto the prepare baking sheet.
7. Bake 20 minutes or until the patties are brown and crisp on top. Carefully turn the patties with a spatula and bake 10 minutes more or until both sides are crisp and brown.
8. Serve with side dishes and a salad for a complete and nutritious meal.