Black Bean Veggie Burger
Paired with Founders’ Estate Zinfandel
By Anna Olson
Serves - Print Recipe
1 (19 oz/540 mL) tin black beans, drained and rinsed
1 cup cooked quinoa (about 1/2 cup dried, boiled for 15 minutes)
½ cup dry breadcrumbs
½ medium onion, minced
1 clove garlic, minced
2 Tbsp soy sauce
1 Tbsp chili powder
buns, sliced tomato, avocado, cucumber and any other garnishes and condiments you wish
Roughly mash the black beans with a potato masher or using a fork (the mixture should be rough). Stir in the quinoa, breadcrumbs, onion, garlic, soy
sauce and chili powder. Divide the mixture into four and shape each into a ball and then flatten into a patty. Chill until ready to grill.
Heat a grill on medium high and make sure the grill is well-cleaned and lightly oiled. Grill the burgers for 4 minutes on each side, rotating 90º after 2
minutes on each side. Serve the burgers with garnishes and condiments as desired.
Founders’ Estate Zinfandel
Quintessential California – a wonderfully rich and intense wine with notes of vanilla and nutmeg are complimented by rich, blackberry flavors with a hint of black pepper on the finish.