Looking for a quick, healthy dinner? We’ve got you covered!
The tasty black bean, corn and quinoa burgers served at 75 Main restaurant in Southampton, New York, are packed with nutrient-dense superfoods including kale and flaxseed.
Make a meal out of it by serving them over a simple green salad with tomatoes.
1 15-oz can black beans, rinsed and drained
1/4 cup cooked quinoa
1/4 cup corn
1/4 cup rolled oats
1/4 cup oat flour
1/4 cup chopped red onion
1/4 cup chopped kale
1 tbsp chopped cilantro
1 tbsp tomato paste
1 tsp ground cumin
1 tsp chili powder
1 tsp minced garlic
1 tbsp ground flaxseed
1 tbsp olive oil
1. In a large bowl, mash black beans with a fork, ￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼leaving some beans whole in a paste-like ￼￼mixture. Add quinoa, corn, oats, oat flour, onion, kale, cilantro, tomato paste, cumin, chili powder, garlic and flaxseed. Combine until just mixed. Form into four patties and refrigerate for 20 minutes to an hour.
2. Heat olive oil in a large skillet. Cook patties until heated through, 2 to 3 minutes per side.
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