Mustard Seed Veggie Burgers

Type: Entree, Burger, Veggie Burger
Prep Time: 15 min.
Cook Time: 20 min.
Ready in: 35 min.
Servings: 4

Not satisfied with store-bought veggie burgers? Whip up your own from scratch!

Directions

1. Cook quinoa in ½ cup simmering water covered until water has evaporated, 12–15 min.

2. Add black beans to a large bowl and roughly mash with a potato masher or fork. Into bowl, add cooked quinoa, sun-dried tomatoes, egg, bread crumbs, garlic powder, paprika, salt, and pepper. Mix well to combine and form into 4 patties.

3. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Cook the burgers until golden brown, 3–4 min., per side.

4. Divide the Beemster Mustard over the top of the burgers and cover. Reduce heat to low and cook until cheese is melted, 2 min.

5. In a large bowl, mix remaining 2 tbsp oil and lemon juice with arugula, salt, and pepper. Toss to combine.

6. Place a veggie burger on each bun and top with arugula.

Tip: Chill the burger mixture for an hour for a slightly firmer burger.

Ingredients

• ¼ cup quinoa

• 1 15.5oz (439g) can black beans, drained and rinsed

• 2 tbsp julienned sun-dried tomatoes, finely chopped

• 1 large egg

• 2 tbsp bread crumbs

• 1 tsp garlic powder

• 1 tsp paprika

• 4 tbsp olive oil

• 1 cup (100g) Beemster Mustard

• 2 tbsp lemon juice

• 1 cup (20g) arugula

• 4 hamburger buns, toasted