good grilling recipes

An easy take on veggie burgers that packed with fiber and nutrients. Use canned black beans and frozen corn and you likely have most of the ingredients at home already. If you don&#39;t want to preheat your entire oven, you can finish the patties in a countertop oven or toaster oven if you&#39;ve got one.

Black Bean, Greens and Corn Veggie Burgers

quinoa

onion (finely chopped (1 cup))

tomatoes

mustard greens or arugula (washed, trimmed and chopped)

garlic (minced (2 teaspoons))

black beans

OR a 15-oz. can black beans

water

corn kernels (optional)

chili powder

oregano

salt

black pepper

Avocado oil

Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. You should have 1½ cups cooked quinoa.

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Add the greens and sauté for another 3 to 5 minutes or so until softened and wilted. Stir in ¾ cup black beans, garlic, cumin, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 1 cup cooked quinoa, and process until smooth or put into a bowl and mash with a fork. Stir in remaining ¾ cup quinoa and remaining black beans and corn if using. Season with additional salt and pepper, if needed, and cool.

Preheat oven to 375°F. Spray or coat with oil an oven-proof skillet over medium-high heat. Add the burgers and cook until browned on one side about 4 minutes. Turn, cook another two minutes and then place into the oven for 10 to 12 minutes.

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