recipe to share with you. It is a black bean and quinoa veggie burger. These are so good.

They're spicy. There's kale in them. They're just like a veggie burger with a kick. So

healthy. Can you see my socks? That's embarrassing.

So now, we're starting on the burgers that'll get you farting. Just kidding. Farting is

good for you. So, in here I've got about one and a half cups of black beans. I cooked these

myself. You can use a can of beans. A regular 16 ounce can is about a cup and a half once

it's drained. The main thing is you just want to make sure you drain them really, really

well. If you are using canned beans, drain them in a colander or something, and then

give them a little rinse and shake them dry. [music].

So, once they look like this, like pretty much all the beans are smashed and mashed,

I'm going to add the quinoa. This has already been cooked. This is about a little over half

of a cup. You can totally, like if you're making quinoa for some other recipe, like

my quinoa salad, might I suggest, you can totally just cook extra, and then keep it

in the fridge and make these burgers later. I'm going to add some garlic. We're going

to saute some onion to add too. If you wanted the garlic to be less sharp and spicy, you

could saute it as well, but that's up to you. So, that's it for our basic mix.

I've got also -- we're going to add some kale. We're just going to grab the leafy part, and

then just pull the stem away, and it should just sort of come off like that. So, it's

a really quick way to de-stem collard greens and kale and stuff like that. [music]. Then,

once you get all your kale leaves, we're going to sort of do a little chiffonade, just to

get a really fine chop. Crunch this all up into tight a little log or a wad or a doobie

or whatever. Then, just slice it really, really thin. Mind your fingers. Don't chop your hand.

Take it from me. I've learned that the hard way. Okay. Then, I'll go through it the other

direction, just to get these really small. So, what you want is about a cup of kale leaves

if you compacted it into a tight cup. Great.

Now, and then I've got my onion and jalapeno. We're going to just saute these together to

get them softened up, and then we are halfway there, folks. So, I've got a warm skillet

here. I'm going to add just about a teaspoon of oil, and we're going to saute our onion

and jalapeno here. So, we're just trying to soften everything a little bit. I want to

keep some bite, some integrity in those onions. So, this is not going to take longer than

a minute or two. We just want the kale to sort of wilt down a little bit, turn bright

green, release some of that moisture.

I'm going to add a little couple pinches of salt to help the moisture release, kind of

sweat the onions a little bit. I've got some cumin seed here that's whole, and I just sort

of ground it up in my little mortar and pestle. Sort of toast up the cumin in the skillet

there and some black pepper. [music]. Okay. This looks good. So actually, once just the

kale turns green, and the onions are just barely starting to turn translucent, that's

fine. We can turn the heat off. Okay.

Then, I've got -- To the bowl with the beans and the quinoa and everything, I'm going to

add some Worcester sauce. So, this is a vegan Worcester sauce that I found that is hot.

It's not really that hot, but you can find vegan ones that don't have anchovy paste in

them. Or if you don't really care that much, you can just use regular, or you could use

a little bit of soy sauce. So, just a smidge of that. It just adds a depth of flavor, sort

of a "Oh, mommy. Oh, mommy." Okay. Then, I'll add our hot veggies. Oh. This handle's really

hot. Excuse me. My hands are so sensitive today. Beautiful.

And then, I'm going to add a little bit of bread crumbs. Just start with like a tablespoon

or so. If you're on a gluten-free diet, you can use gluten-free bread crumbs, or you can

use ground up oatmeal. That's our binder. I've also made this recipe and added cheese,

like grated cheese, which is really good. So, that's also an option for you. Okay.

So, you're going to end up with sort of a dough like this. What you want to do is make

sure that it's moist enough to stick together into a ball. So, this looks good. Now, what

I'll do is get my same cutting board, and just whatever bread crumbs you have left,

kind of sprinkle them out. You can use a plate too. Then, we're going to shape this mixture

into four patties. So, it'll be like almost a cup of dough for each one. And just kind

of compress it into a ball, and then flatten it out. Doughy. I'm sure you all did this

in preschool. And then, dredge it in the crumbs. So, I'm going to keep shaping these.

If you want to, at this point when they're dredged in crumbs, you can freeze them on

a plate until they're frozen solid, and then store them for later. And then, whenever you're

ready to cook them, you just cook them like normal but add a few minutes onto the regular

cook time. And if your dough is too dry, you can always add a little bit of water or something,

just a tiny bit at a time, like a teaspoon at a time. Or if it's too wet to stick together,

then add a little bit more bread crumbs, because a lot of it does depend on how dry those beans

are at the beginning. Okay.

So, now you've got a couple options. Also, if you want to cook them right away, you can

bake them on a parchment lined sheet with a little bit of oil, for about 20 minutes

at 400 degrees, or you can pan fry them, which is what I'm going to do because it's a little

faster and crispier. Just going to add a little oil to my pan. You could probably do this

with a nonstick skillet and some spray or something too. But, homie don't play that!

Then, we're just going to cook it for two to three minutes on each side, until it's

nice and golden brown. And then, we'll make sandwiches.

Alright. Let's see what we can do here. See how she's looking. Oh. That's beautiful. Got

our little crispy breadcrumbs, and the quinoa gets a little crispy there. Kind of redistribute

the oil a little bit. Yeah, boy. So, these are really, really quick, obviously, because

there's no egg or anything in them that needs to cook. You're really just kind of heating

everything through. So, brilliant. Okay. This looks good.

Time to make a sandwich, guys, or you could just eat it like this. But, I'm going to make

a sandwich because sandwiches are better than not a sandwich. To make the sandwich, I've

got a bun. You can use whatever you want, but I'm going to put a little mustard down.

And y'all, you know, burgers, veggie burgers, it's a very personal thing. So, you can really

put whatever you want on yours. This is what I'm going to put on mine. If you have a problem

with that, take it to my dad because he taught me how to make burgers. Just kidding. Don't

talk to him about that.

Then, I'm going to add some onions. Red, please. Some tomato for vitamins. I'm going to add

a little cilantro because we got this Tex-Mex thing going on here with the black beans and

the cumin and jalapeno and everything. So, I think that'll be nice. You could totally

add cheese on top. You could do whatever you want, man. It's a free country, dude. I'm

going to add a little bit of lettuce, just like that. And then finally, instead of mayonnaise

or anything, I'm going to add a couple slices of avocado on top. Then, show you how I like

to do it. I put the lid on it, and I like to mash it down a little bit. And then, I

like to eat it. This part, you're probably familiar with. Look at the pretty side while

I'm eating the bad side. Now, that's a fine veggie burger. Yay. Quinoa black bean veggie

burgers or black bean quinoa veggie burgers. Whichever way you want to say it is okay by

me.

There you go, guys. Hope you liked this recipe. I hope you try it. Please, leave me a comment

and visit Hilahcooking.com for printable recipes. And make sure that you also check out my other

veggie burger recipe after you like this one, because that other one is like real popular,

way more popular than me.

It's a sandwich song, and it's not too long, because the beauty of a sandwich is it's not

very slow. Fuck. That was terrible. I'm sorry. I will work on that.