You all may have noticed that I don’t grill. I am fully capably of operating that beast of a cooking device in our backyard, but it is not something I enjoy. The Renaissance Man, on the other hand, loves the variability of it; getting the temperature, ingredients, and time balanced perfectly to create the ultimate burger, steak, or side. I love the things he grills, and so I will not de-throne him from “grillmaster” status.

Instead, I recently purchased a cast iron indoor grill and griddle (from Lodge, of course).  This way, if I need to sear some steak or grill  some chicken, I can do it quickly, without having to put on shoes.

The first thing I made was a black bean quinoa burger. I can’t compete with TRM’s burgers, so I don’t even try.

These were originally supposed to be vegetarian, but TRM expressed some hesitation, so I added ground beef. I think I would have preferred them meatless, but I’m not just cooking for myself.

Black Bean Quinoa Burgers

• 1 can black beans, rinsed and drained
• 1/4 C. quinoa
• 1/2 C. water
• 1 onion, finely chopped
• 1/2 Lb. ground beef (optional)
• 1 egg
• 1/2 C. bread crumbs
• 2 tsp. Italian seasoning
• salt and pepper to taste
• 1/2 cucumber, sliced
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinaigrette
• 4 large portabella mushrooms
• feta cheese for topping

Step 1: Prepare the quinoa by combining the quinoa and water in a saucepan. Bring to a boil, then let it simmer, covered for 25 minutes.

Step 2: While the quinoa is cooking, preheat you grill (outdoor or indoor) If it’s an indoor grill, preheat it on medium heat.

Step 3: Mix together the black beans (mash them a bit with a fork first), onion, ground beef (if using), egg, bread crumbs, Italian seasoning, and salt and pepper. Mush everything together and set it aside for a moment.

Step 4: Slice the cucumber thinly and place in a bowl. Drizzle olive oil and balsamic vinegar over the slices. Add a little salt and pepper and toss the cucumber around. Put it in the fridge until you need them.

Step 5: When the quinoa is done, mix it in with the other burger ingredients. Form the mixture into patties and set aside.

Step 6: Once the grill is hot, place the portabellas on it and let them cook for about 5 minutes per side, or until they are soft through.

Step 7: Remove the portabellas to a plate once they are soft. Place the burger patties on the grill.

Cook them until they are done through (or hot through, if there is no meat). It took about 5-7 minutes per side.

Note: My onions were not chopped finely enough, so a few of the burgers tried to fall apart on me. Don’t chop them like the are in the picture. Chop them super fine.

To serve, place a portabella gill side up on a plate. Top with some cucumber slices, then a burger, then sprinkle feta on top.

This was a wonderful, light meal with a lot of Mediterranean flavor. We both enjoyed it.

Do you cook vegetarian meals, even though you’re not a vegetarian? I’m curious if I’m alone in this…

The Wife