A hearty black bean and quinoa burger patty topped with a red wine reduction, caramelized onions, vegan goat cheese, and arugula for a taste combination out of this world. The caramelized onions are jammy and spiked with red wine, and the peppery arugula with the creamy tang of vegan goat cheese make this an absolute flavor powerhouse. Try some vegan garlic aioli on top for the finishing touch.
Ingredients
- Red Wine: You don’t have to go expensive here to really enjoy the addition of a wine reduction to these patties. I used a cheaper bottle from Trader Joe’s to impart that delicious red wine flavor. The wine reduction is added to the patties and can be used as a glaze after cooking.
- Caramelized Onions: These onions put everything over the top! Cooked down into a perfectly jammy, buttery topping soaked in red wine on the finish. I usually make extra to use on salads, sandwiches, or crostinis.
- Burger Patties: An elevated mix of quinoa and black beans with garlic and vegan Worcestershire. These patties hold together well and are high in protein and fiber. Freeze them for later, or substitute them for your favorite burger patty.
Instructions
Red Wine Reduction
- Over medium heat, combine the wine and brown sugar. Once bubbling, reduce heat and simmer until reduced by half, or about 10-15 minutes.
Caramelized Onions
- While the wine reduces, add the onions, butter, and salt to a pan over medium heat. Saute the onions for 5-7 minutes. Deglaze the pan with the 1/4 cup of wine and cover. Lower the heat and let the onions cook for another 10-15 minutes until caramelized.
Burgers
- Saute the onions and garlic and set aside.
- Mash the beans with a potato masher or fork until no large pieces remain.
- Cook the 1/4 cup quinoa in 1/2 cup water for 10 minutes until all liquid is absorbed.
- Mix the flax egg with 1 tbsp flax meal and 2.5 tbsp water. Let it sit for a couple of minutes.
- In a mixing bowl combine the beans, quinoa, onions and garlic, flax egg, Worcestershire, salt, pepper, and cumin until well incorporated. Add 1/4 cup of the red wine reduction.
- Using a 1/3 cup form the patties and place them on a baking sheet with parchment paper. Smooth them down with the back of the cup to make them uniform. Keep the cup moistened to prevent sticking.
- Freeze the patties for 20-30 minutes to help them set. If making ahead, store in an airtight container in the freezer for up to 3 months. Separate the patties with parchment paper when freezing so they don’t stick.
- Heat a little oil in a pan over medium heat. Cook the burger patties for about 3-4 minutes per side until browned and crispy. Baste patties with the remaining wine reduction. Do not add the wine reduction directly to the skillet or it will burn.
Assemble
- On the bottom of a toasted bun place a layer of fresh arugula.
- Add the burger patty and caramelized onions.
- Sprinkle with vegan goat cheese and top with a garlic aioli-smeared bun.
- These burgers are best enjoyed the same day but the patties can be stored in the fridge for a day or two in an airtight container. They do get softer on the second day so enjoy them fresh for the best texture.
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Vegan Red Wine Quinoa Burgers
A hearty black bean and quinoa burger patty topped with a red wine reduction, caramelized onions, vegan goat cheese, and arugula for a taste combination out of this world.
Ingredients
Red Wine Reduction
- 1 cup red wine
- 1 tbsp brown sugar
Caramelized Onions
- 1/2 red onion-sliced thin
- 1 tbsp vegan butter
- 1/4 tsp salt
- 1/4 cup red wine
Burgers
- 1 14 oz can black beans- rinsed and drained
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1 flax egg
- 1/4 yellow onion-diced
- 1 tbsp minced garlic
- 1 tsp vegan Worcestershire
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp pepper
Toppings and Assembly
- 4 burger buns-toasted
- 1 cup arugula
- 1/4 cup vegan goat cheese crumbles
- 1/4 cup dairy-free garlic aioli (optional)
Instructions
Red Wine Reduction
- Over medium heat, combine the wine and brown sugar. Once bubbling, reduce heat and simmer until reduced by half, or about 10-15 minutes.
Caramelized Onions
- While the wine is reduced, add the onions, butter, and salt to a pan over medium heat. Saute the onions for 5-7 minutes. Deglaze the pan with the 1/4 cup of wine and cover. Lower the heat and let the onions cook for another 10-15 minutes until caramelized.
Burgers
- Saute the onions and garlic and set aside.
- Mash the beans with a potato masher or fork until no large pieces remain.
- Cook the 1/4 cup quinoa in the 1/2 cup water for about 10 minutes until all liquid is absorbed.
- Mix the flax egg with 1 tbsp flax meal and 2.5 tbsp water. Let it sit for a couple of minutes.
- In a mixing bowl combine the beans, quinoa, onions and garlic, flax egg, Worcestershire, salt, pepper, and cumin until well incorporated. Add 1/4 cup of the red wine reduction.
- Using a 1/3 cup form the patties and place them on a baking sheet with parchment paper. Smooth them down with the back of the cup to make them uniform. Keep the cup moistened to prevent sticking.
- Freeze the patties for 20-30 minutes to help them set. If you wish they can be stored for a later time in an airtight container in the freezer for up to 3 months. Separate the patties with parchment paper when freezing so they don't stick.
- Heat a little oil in a pan over medium heat. Cook the burger patties for about 3-4 minutes per side until browned and crispy. Use the remaining red wine reduction to baste them after they are done cooking. Do not add the wine reduction directly to the skillet or it will burn.
Assemble
- On the bottom of a toasted bun place a layer of fresh arugula.
- Add the burger patty and caramelized onions.
- Sprinkle with vegan goat cheese and top with a garlic aioli-smeared bun.
- These burgers are best enjoyed the same day but the patties can be stored in the fridge for a day or two in an airtight container. They do get softer on the second day so enjoy them fresh for the best texture.
