Sprouted Black Bean & Quinoa Burgers

These burgers are only three ingredients and, thanks to the (simple) process of sprouting the beans before cooking them, are a delicious way to get some easily digestible protein into your kid. We topped them with some spinach hummus and they were a big hit!

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  1. Cover one cup of dried black beans in filtered water. Soak, changing the water once every 12 hours until tails have sprouted on approximately 50% of beans have sprouted (24-36 hours).
  2. Drain off the liquid, rinse well, and add beans to a pot. Cover with fresh water and a pinch of salt. I also added a pinch of paprika.
  3. Bring to a boil, then reduce to a simmer and cook for 3-4 hours or until beans are soft. Allow to cool completely.
  4. Cook 1/4 cup quinoa. Combine with beans, along with 2 eggs, in a food processor.
  5. Pulse until blended.
  6. Heat skillet with 1 tbsp olive oil. Spoon black beans into patties (approximately 1 large tbsp of mix) and flatten out slightly. Cook 3-4 minutes per side. Allow to cool and serve or freeze to serve later.

Tip: I found that when my skillet was well greased the burgers flipped easily. Add olive oil as needed between each batch.

Processed with VSCO with a7 preset

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