Mar 232012

Before I begin blogging for the group 2 Blogging Marathon #14, I would like to give a quick recap of what I did last week in group 1, incase you missed it. I challenged myself with the “Traditional recipes with a twist” theme. I had loads of fun exploring and experimenting with different ingredients and creating few recipes that I wouldn’t have normally thought of making. So here it is my group 1 “traditional recipes with a twist” recipes —


1. Kiwi Rasam

2. Aloo Paneer Parotta Baskets

3. Puff pastry with poornam filling

4. Thenga Araichai Kuzhambu (with a twist)

5. Lijad papad chat –Chinese style

6. Baked poha cups

7. Penne Pasta with spinach & lentil creamy sauce

Now for this week’s theme, “Whole grain dishes” the first recipe is Black bean Quinoa burgers. I chose this recipe because it has my favorite whole grain, Quinoa in it. I’m a big fan of this whole grain not only because it helps me feel full and stays with me for a longer period of time but also its the only source of complete protein for vegetarians like me. For more information about Quinoa click here. Ever since I saw this recipe on Vegetarian Times magazine, I wanted to try it but never got a chance until now. The combination of black bean and quinoa was so delicious. And to give it an Indian spin, I substituted the steak seasoning from the original recipe with our famous pav bhaji masala and added corn and peas to mock the Indian masala burgers that we get in our local whole foods store. Traditionally burgers are served in hamburger buns but I ran out of buns so served it as a sandwich between two slices of wheat bread with a slice of tomato and avocado accompanied by a bowl of soup. The dinner was so delectable and satisfying that words can’t describe the feeling of a complete meal. My kids were super happy to have home made burgers (yes! according to them burgers are available only in the frozen section and can’t be made at home), and they enjoyed their dinner without any complaints.


Quinoa –½ cup

Onion — 1 small (finely chopped) about 1 cup

Sun-dried Tomatoes — 6 oil-packed drained and finely chopped (1/4 cup)

cooked black beans — 1 1/2 cups or 1 15-oz can black beans, rinsed and drained, divided

Garlic –2 cloves, minced (2 tsp)

Corn (fresh/frozen)–1/4 cup

Peas (fresh/frozen)–1/4 cup

Pav Bhaji masala –2 tsp

Chilli powder — 1 tsp (optional to add more spiciness)

Hamburger buns/Sandwich breads — 8


1. Stir together quinoa, and 1 ¼ cups water in a small saucepan, and season with salt if desired. Bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 ½ cups cooked quinoa). Alternatively you can pressure cook quinoa just like rice. Rinse quinoa, strain, and use 2 parts of water for every 1 part of quinoa. So for 1/2 cup quinoa, add 1 cup water and pressure cook. I used the pressure cooker method.

2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion). Cook 3 to 4 minutes or until onion has softened. Stir in ¾ cup black beans, garlic and pav bhaji masala, chilli powder (if using), and 1 ½ cups of water. Simmer 3 to 5 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa, ¾ cup black beans,corn and peas. Season with salt and pepper if desired and cool.

4. Preheat oven to 350F and generously coat baking sheet with cooking spray (Note: This is an important step to avoid the patties sticking on to the baking sheet, grease the sheet well). Shape bean mixture into 8 patties (1 ½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more or until both sides are crisp and brown. Serve on buns or bread. Enjoy!!!

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Fry onions and sun-dried tomatoes till onions are translucent. Add black beans and masala powder.

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Add 1 1/2 cups of water and simmer till all the water is absorbed.

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Add 3/4 cups of quinoa and grind it in to smooth paste in a food processor.

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Combine ground paste, remaining black beans, quinoa, corn, peas, salt and make patties. Bake in 350F till crisp. Enjoy!!!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

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  24 Responses to “Black bean Quinoa Burgers with Indian masala”

  1. This is a great recipe…so many new ingredients for me in it

  2. Can i have a bite of these. I like the addition of black beans to the tikki.

  3. Very very healthy one .. black beans .. is a healthy additions that too in a baked version..

  4. what a delicious looking veggie burger and baked better than fried…perfect for me on my health kick!

  5. Super the baked version…n yes..looking fwd to all u r twist recipes.will surely go back n check they all sound wonderful!!

  6. Thank you all.

  7. Sounds very hearty and filling.

  8. Thanks Jayashree

  9. Great recipe!!Loved it…
    Waiting to see more twist recipes 🙂

  10. A healthy and filling meal!!

  11. Thanks Prabha and Harini.

  12. I have heard so much about quinoa after coming here..but never tried them.. Keep thinking i should but i don’t! The burgers look super crispy & nice.. We love tikki & burgers..will make them .good one!

    Ongoing Event : I’m The Star

  13. Very nice one. Step by step pic looks nice

  14. Very nice one Jayanthi..looking fwd to your creations this week..I enjoyed your twists very much..

  15. What a burst of flavors in there! Wish I could have a bite!

  16. Thanks Archana, Kalyani, Srivalli & Rajani.

  17. I love this healthy baked recipe. Looks too good

  18. Great combination on ingredients in the burgers. Looks yum!

  19. Healthy and filling!

  20. like that idea of baked patties perfect breakfast.

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