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!
- 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).
- 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.
- Bring to a boil, then reduce to a simmer and cook for 3-4 hours or until beans are soft. Allow to cool completely.
- Cook 1/4 cup quinoa. Combine with beans, along with 2 eggs, in a food processor.
- Pulse until blended.
- 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.