Buffalo Quinoa and Bean Burger With Bleu “Cheese” Sauce

Warmer weather is on its way and that means outdoor get togethers and soon, some grilling. Celebrate the outdoors with this classic bar food meal made into a vegan burger! Easily made gluten free, this spicy meets tangy veggie burger fuses buffalo sauce and blue cheese into a fun handheld meal. Tone down or pump up the spice, make it the way you like it!

Burger Patties

• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 cup bread crumbs (gluten free, if desired)
• 1/2 teaspoon celery seed
• 1/4 cup minced onion
• 1-2 large clove garlic, minced
• 1 1/2 teaspoons ground cumin
• Salt and pepper, to taste
• 1 flax egg (1 tablespoon ground flax seeds mixed with 2 tablespoons water until gel-like)
• 3 tablespoons high heat oil (if not using a grill)

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.

Mix the quinoa, bread crumbs, onion, garlic, cumin, celery seed, salt, pepper and flax egg into the black beans using your hands.

Form the black bean mixture into 4-6 patties, depending on size.

Heat the oil in a large skillet to medium heat. If using a grill, heat to medium temperature. Cool burgers for 2-3 minutes each side, brushing the buffalo sauce mixture (below) all over the patties for the last 2 minutes of cooking. Make sure they are heated all the way through.

Buffalo Sauce Marinade

• 4 tablespoons vegan butter, cut in small pieces
• 1/3 cup hot sauce of your choice

Melt butter and whisk in hot sauce. Set aside for brushing the burgers.

Bleu Cheese Sauce

• 1/4 block of firm tofu, pressed, drained and crumbled
• 1/2 teaspoon of garlic powder
• 1 teaspoon onion powder
• 1/2 cup veganaise
• 1/2 cup vegan sour cream
• 1/4 teaspoon dijon mustard (add more to taste for desired tang)
• 1/4 teaspoon yellow miso paste ((add more to taste for desired flavor)
• 1 teaspoon lemon juice (add more to taste for desired tang)
• 1/2 teaspoon white vinegar (add more to taste for desired tang)
• 1/2 teaspoon dill (add more to taste for desired flavor)
• Salt, to taste

Mix all ingredients, minus the tofu, until well incorporated and smooth. Mix in the crumbled tofu and chill until ready to serve.

Assembling the burgers

• 4-6 Burger buns, lightly toasted
• Arugula leaves
• Tomato slices, if desired
• Patties
• Buffalo sauce

Slather a bit of the bleu cheese sauce on the bottom of the bun. Then set slices of lettuce and tomato, if using, on top. Next, top with patty, extra hot sauce, if desired, and top with a generous helping of bleu cheese sauce or slices or chunks of the bleu cheese tofu.