Black Bean Burger with Cilantro Lime Slaw

This Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw is so tasty you will not even miss the meat! Veggie burgers can be easy and delicious with this recipe. And the cilantro lime coleslaw is amazing! This is one vegetarian meal that everyone can enjoy. Eat burgers on Meatless Monday!

I am proud to be partnering with Thrive® Algae Oil to bring you this tasty recipe! As always, all opinions are 100% my own.

Soooo, I am a meat eater. I can’t ever imagine giving up meat . . . I mean, bacon. Right?!?!

But, I do go vegetarian several days a week. Mostly because good meat is expensive and I am cheap. Also because it is better for overall health and the environment. Mostly because I am cheap.

If you are vegetarian or trying to eat less meat, make yourself this Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw. It is full of flavor, nutrition and quality ingredients!

The protein packed burger is made with black beans and quinoa. I pan fry them in my favorite frying oil, Thrive® Culinary Algae Oil to get a nice outer crust.

Thrive® Algae Oil has a mild, delicate flavor and smell. It is perfect for frying because it has a crazy high smoke point of 485°! And, Thrive® Algae Oil is sustainable. Their mission is to create an oil that is better for people and the planet.

This Cilantro Lime Slaw is freaking awesome! I ate it on the burgers and just by itself. Then I made it again and ate more.

It is a blend of cabbage, orange bell pepper, cilantro, lime, vinegar and Thrive® Algae Oil.

The health benefits of Thrive® Algae Oil cannot be ignored. It has the highest level of monounsaturated fat {the good fat} and the lowest level of saturated fat {the bad fat} with 75% less saturated fat than olive oil.

My daughter enjoyed these veggie burgers and couldn’t believe that they were made from beans. She has no idea how strange her diet is. What other six year olds are eating Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw!?!?

You can skip the cheese if you prefer. I figured if I was making a veggie burger, why not stuff it with pepper jack cheese?

Do Meatless Monday right with this super satisfying, unbelievably delicious meal!

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Cheese Stuffed Quinoa Black Bean Burger with Cilantro Lime Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

Slaw

• 5 Cups Finely Shredded Green Cabbage
• 1/2 Orange Bell Pepper - thinly sliced
• 1/2 Cup Cilantro Leaves
• 1/4 Cup Thrive® Algae Oil
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Pepper
• 1 teaspoon Garlic Powder
• 1/4 teaspoon Cumin

Quinoa Black Bean Burgers

• 15 ounces Low Sodium Black Beans - drained, rinsed & patted dry
• 1 Cup Cooked Quinoa
• 1/3 Cup Corn Meal
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Pepper
• 2 Large Eggs - lightly beaten
• Spritz of Lime Juice, optional
• Pepper Jack Cheese - cut into 1in x ½in pieces, optional

Instructions

Slaw

1. Combine oil, vinegar, lime juice, sugar, salt, pepper, garlic powder and cumin. Stir until sugar dissolves. Mix cabbage, bell pepper and cilantro. Add oil/vinegar mixture, mix until evenly coated. Refrigerate while preparing black bean burgers.

Quinoa Black Bean Burgers

1. Mash black beans until mostly smooth but chunks still remain. Combine mashed beans with quinoa. Add garlic powder, salt and pepper. Stir in eggs then add corn meal. Mix until completely combined.
2. Form 4 patties around cheese pieces. Cheese must be fully encased within patties. Transfer to cutting board or baking sheet and freeze 15-20 minutes to firm up.
3. Heat a shallow layer (1/4 inch) of Thrive® Algae Oil in large cast iron skillet over medium heat for approximately 5 minutes. Drop a small bit of black bean mixture into oil, if it sizzles the oil is ready.
4. Pan fry patties 3-4 minutes each side. Transfer to plate lined with paper towels.
5. Serve black bean burgers on a bun. Top with cilantro lime slaw.

More Nutritious Recipes . . .

Sweet Chili Sauce

Butternut Squash Salad

Strawberry Oatmeal Bars {vegan}