Main Dishes


Black Bean Quinoa Burgers (GF)Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Homemade veggie burgers are a new adventure for me. Don’t get me wrong, sometimes all I want to do is defrost an Amy’s California Burger and call it a day, but sometimes I have free time. So I take a break from watching Orange is the New Black -yes, I’m the only person in the country who hasn’t finished watching season 2 yet, I’m trying to make it last!- to cook some quinoa for these bad boys (and probably a little extra for breakfast tomorrow). Honestly, these were probably the simplest veggie burgers I’ve ever made. There’s no pureeing of tofu or pounds of veggies to chop, it’s all pretty straightforward if you can boil water and stir. This recipe does include an egg, but don’t worry, vegans, I have one for you that I’ll post soon enough! I’m also a HUGE fan of this yogurt sauce. Most yogurt sauce recipes include a lot of cilantro and cucumbers, neither of which I can say I enjoy eating large quantities. But this one has honey! And spice! I love it. I’ll probably spread it on crackers if there are leftovers (can you say 30 second lunch?). I also think this is a really great dinner party option, because the burgers literally HAVE to be prepped early. So there’s no chance at all you’ll be trying to get dressed and make cocktails and talk to your friends and set the table AND form veggie patties ten minutes before you said you’d be eating. Maybe just the first four. You’re welcome. Also fun facts- Spices and Spatulas now has a Facebook page!  Like it if you want to get notifications about new posts (and look at lots of pretty pictures of food..)


Burgers (from Food52 with some minor changes)

1/2 c quinoa

1 tsp olive oil

1 small red onion, chopped

2 cloves garlic, minced

Kosher salt

2 cans (15.5 ounces each) black beans, rinsed and drained

2 tbsp tomato paste

1 large egg

2/3 cups cooked corn (fresh or canned)

1/4 cup chopped cilantro

1 1/2 tsp chili powder

1 1/2 tsp ground cumin

1 cup rolled oats, ground into crumbs


Rinse the quinoa then place in a small saucepan with 1 cup of water. Bring to a boil, then reduce heat to a simmer for 10-15 minutes (or until water has absorbed). Set aside.

Sauté the onions and garlic in the oil until soft (about 5-6 minutes). Place the mixture into a large bowl and add about 1/2 cans of black beans. Using a potato masher or fork, mash all of the ingredients together until a paste forms. Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chili powder, cumin, and 1/2 teaspoon salt. Stir in the cooked quinoa and ground oats until combined. Form mixture into patties (you can get 6-8 meal sized burgers or 10-12 sliders). Place on a baking sheet, cover with plastic wrap and refrigerate for a few hours or overnight.

Bake burgers at 400 degrees F on a parchment covered baking sheet for 10 minutes, then flip and bake for another 10 minutes.


Chili Yogurt Sauce

1/2 cup Greek yogurt

1 tsp honey

1 tsp. Dijon mustard

1 tsp olive oil

1/2 tsp. chili powder

1 tbsp. sweet Thai chili sauce


Combine all ingredients and mix well.


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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset


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