By the end of yesterday I found myself without both the time to write a Two Dollar Tuesday or even a recipe to photograph. The fact that these veggie burgers disappeared so fast speaks to the fact that a combination of quinoa and mashed beans make a great (and high protein) patty.
I remade the recipe today and I asked Peter, while he scarfed down a burger, what he thought of them. He managed to mumble “If you keep making these, I’ll keep eating them!”
The original (which was what I based the pricing on) was made with different toppings than the one photographed below, but both combinations are equally delicious.
Double Protein Patties
Recipe total: $3.52
Servings per recipe: 4
Cost per serving: 88 cents
- 1 can black beans, drained and rinsed (59 cents)
- 3/4 cup cooked quinoa (45 cents)
- 3 tablespoons finely chopped chipotle in adobo sauce (33 cents)
- 2 tablespoons lime juice (20 cents)
- 3 tablespoons all purpose flour (3 cents)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (5 cents)
- 1/2 teaspoon garlic powder (6 cents)
- 1/2 teaspoon cumin (12 cents)
- 4 slices red onion (10 cents)
- 4 slices tomato (16 cents)
- 1 avocado, mashed (99 cents)
- 4 hamburger buns (44 cents)
Preheat the oven to 400 degrees.
With either a fork or potato masher, mash the black beans until a coarse paste forms. In a large bowl, mix the beans, quinoa, chipotles, lime juice, flour, salt, black pepper, garlic powder, and cumin.
Line a baking sheet with parchment paper. Take the bean and quinoa mixture and form 4 patties and place them on the lined sheet. Bake for 15 minutes, flip, then bake for another 15 minutes.
Serve on a bun with all the fixings (in this case it’s red onion, tomato, and mashed avocado)