YOUR SOLIN GENERATED RECIPE
Crispy Black Bean Quinoa Burger Lettuce Wrap
Enjoy a hearty and flavorful plant-powered burger patty that combines black beans, protein-rich quinoa, and a binding mix of egg and egg white with a touch of spices. Lightly pan-crisped and served in fresh lettuce leaves, this dish offers a satisfying crunch and robust taste, making it perfect for breakfast, lunch, or dinner.
INGREDIENTS
3/4 cup cooked Black Beans
1/2 cup dry Quinoa
1 whole Egg
1 Egg White
1 tbsp Cornmeal
1/4 cup diced Red Bell Pepper
2 tbsp diced Red Onion
2 tbsp chopped Cilantro
1 tsp Olive Oil
2 cups Romaine Lettuce Leaves
1 tsp Cumin
1 tsp Chili Powder
Salt & Black Pepper to taste
PREPARATION
In a medium bowl, mash the black beans until mostly smooth with a few chunks remaining.
Rinse the quinoa thoroughly, then cook it according to package instructions until fluffy and set aside to cool slightly.
Add the cooked quinoa to the mashed beans along with the whole egg, egg white, cornmeal, diced red bell pepper, diced red onion, chopped cilantro, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.
Form the mixture into burger patties of your preferred size.
Heat olive oil in a non-stick skillet over medium heat. Place the patties in the skillet and cook for about 4-5 minutes on each side until they are crisp and golden.
Prepare large romaine lettuce leaves by washing and patting them dry.
Place a crispy black bean quinoa burger patty in the center of each lettuce leaf, then wrap it up.
Serve immediately while hot, optionally garnishing with extra cilantro or a squeeze of lime.