Smoked Black Bean Quinoa Burger

How to Make Smoked Black Bean Quinoa Burger

1. 1

   Step 1: Sauté aromatics and spices

   Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes, then stir in the minced garlic, smoked paprika, ground cumin and kosher salt and cook 30–60 seconds until fragrant. Remove from heat and set aside to cool slightly; the warm aromatics will help hydrate the mixture.

   For this step

   • 1/2 cupYellow onion, finely diced
   • 2 clovesGarlic cloves, minced
   • 1 tbspOlive oil
   • 1 tspSmoked paprika
   • 1 tspGround cumin
   • 3/4 tspKosher salt
   
2. 2

   Step 2: Combine beans, quinoa and binder

   In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth but still a little chunky. Add the cooked quinoa, panko breadcrumbs, ground flaxseed and the cooled onion–garlic mixture; stir to combine. If the mixture feels dry, add 1–2 tablespoons water to help the flaxseed bind; the mixture should hold together when pressed.

   For this step

   • 1 1/2 cupsCooked black beans, drained
   • 1 cupCooked quinoa
   • 3/4 cupPanko breadcrumbs
   • 1 tbspGround flaxseed (to bind)
   
3. 3

   Step 3: Form and chill patties

   Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place the patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm up—this improves texture and helps them hold during smoking.
   
4. 4

   Step 4: Cold-smoke or hot-smoke the patties

   Preheat your smoker to 225°F (107°C) using hardwood chips (hickory, oak or apple work well). Arrange the chilled patties on the smoker grates and smoke for 25–30 minutes, flipping once halfway through, until they have a pronounced smoke color and hold together well. For stronger smoke flavor, smoke up to 40 minutes, watching to avoid drying.
   
5. 5

   Step 5: Crisp finish and serve

   Finish the smoked patties on a hot grill or in a hot skillet for 1–2 minutes per side to develop a crisp edge and caramelization. Let rest for a few minutes, then serve on buns with your favorite toppings—these are great with smoky barbecue sauce, pickled onions and crisp lettuce.
   

1. Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes, then stir in the minced garlic, smoked paprika, ground cumin and kosher salt and cook 30–60 seconds until fragrant. Remove from heat and set aside to cool slightly; the warm aromatics will help hydrate the mixture.
2. In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth but still a little chunky. Add the cooked quinoa, panko breadcrumbs, ground flaxseed and the cooled onion–garlic mixture; stir to combine. If the mixture feels dry, add 1–2 tablespoons water to help the flaxseed bind; the mixture should hold together when pressed.
3. Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place the patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm up—this improves texture and helps them hold during smoking.
4. Preheat your smoker to 225°F (107°C) using hardwood chips (hickory, oak or apple work well). Arrange the chilled patties on the smoker grates and smoke for 25–30 minutes, flipping once halfway through, until they have a pronounced smoke color and hold together well. For stronger smoke flavor, smoke up to 40 minutes, watching to avoid drying.
5. Finish the smoked patties on a hot grill or in a hot skillet for 1–2 minutes per side to develop a crisp edge and caramelization. Let rest for a few minutes, then serve on buns with your favorite toppings—these are great with smoky barbecue sauce, pickled onions and crisp lettuce.