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Black Bean-Quinoa Burgers With Eggs

Black Bean-Quinoa Burgers With Eggs
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Prep Time: 15 min Serves: 4
Cooking Time: 45 min Yield: 4 burgers
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Recipe courtesy of Jackie Newgent, RDN.



1. Preheat the oven to 375°F.

2. Roughly mash the beans in a large mixing bowl. Remove the stem, scrape off the gills, and finely chop the portabella cap. (Makes 1 cup; 3 ounces chopped mushroom.) Add the mushroom, quinoa, eggs (or vegan egg replacer), garlic, pepper, and salt to the mashed black beans and stir until well combined.

3. Form the mixture into four balls; place onto a large unbleached parchment paper-lined baking sheet. Pat with your fingertips into four (3¾-inch-diameter) patties. Drizzle the patties with 1 tablespoon of the oil. Bake for 30 minutes. Very gently flip over each burger, drizzle with another 1 tablespoon of the oil, and bake until crisped, firm, and well browned, about 15 minutes more.

4. Meanwhile, heat the remaining 1/2 tablespoon oil in a large (PFOA-free) nonstick skillet over medium. Add the eggs and fry until desired doneness.

5. Top each burger patty with the kimchi and an egg. Sprinkle with the scallions. Serve with naturally-brewed soy sauce on the side, if desired.


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