Original vs. Substitute Sam
Food blogging has been a much bigger investment in terms of time and money than I anticipated; however, the returns on my investment have been invaluable.
One of the most evident progressions I’ve made–in part by necessity–is trying completely new foods. My first trip to the farmers market had me going wild on the mushrooms, but for $2 a basket I couldn’t help it. Plus all I could think about was how much I LOVE sauteed mushrooms with a juicy steak or hamburger, but there was one problem. As I unpacked I noticed a distinct absence of steak and hamburger. Then I remembered running across this recipe the other day and thinking to myself, “It doesn’t look like a burger, but it still looks damn good!”. Lucky for me, I always have quinoa on hand and had recently bought some black beans in hopes of making healthy brownies with them.
Dinner was saved, but there would not be any leftovers saved!
1. Prepare quinoa according to directions on package, but use vegetable or meat flavored broth in place of the water
- 3/4 C uncooked Trader Joe’s Organic TriColor Quinoa prepped according to package
2. Rinse and drain black beans. Puree black beans and 1/2 C of cooked quinoa
- 15 oz can of reduced sodium black beans
- 1 TSP chipotle seasoning
- 1 TSP cumin
- 2 TSP onion flakes
- 1 TSP minced garlic
- 1 C cooked Trader Joe’s Organic TriColor Quinoa
4. Lightly oil a plate, shape mixture into 4-5 patties and transfer to the fridge
*Note: I used my hands initially but the mixture is sticky so I switched to a spatula.
5. Slice mushrooms and onions, saute in olive oil until golden brown and remove from heat (see video for tutorial on slicing onions)
- Olive oil
- 1 C sliced mushrooms
- 1 C sliced onions
6. Grill patties over medium-high heat for 7 minutes on the first side (or until golden brown) and about 4 minutes after flipping. The goal is to brown the patties until a golden crust keeps the puree intact.
7. Serve immediately after the patties are done and enjoy!
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!