Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Mixed quinoa — white, red, black for visual appeal and varied texture
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Mixed quinoa — white, red, black for visual appeal and varied texture
You're reading one of recipes available free. Full library with Gastronome.
bring the 2 cups water to a boil in a medium saucepan. add the quinoa, stir, reduce heat to low, cover and simmer 20 minutes. at the same time, bring a separate pot of water to boil and add the macaroni. boil the macaroni 18-20 minutes until soft and a little overdone. both the macaroni and the quinoa should be done cooking at about the same time. once the quinoa has cooked, remove it from the heat and set it aside. drain the macaroni and place it in a food processor. process until smooth and no noodles remain intact. add the black beans, bbq sauce, liquid smoke and garlic and process again until combined and smooth. pour the quinoa into a large mixing bowl. add the macaroni/bean mixture and the bread crumbs and mix until combined. heat a skillet with a few tablespoons of canola oil on medium-high heat. fry each burger 3-5 minutes on each side, until the outside is browned and crispy. serve on a whole wheat bun with your favorite toppings. store any remaining burger mixture in the fridge. keeps for 3-5 days.