Black Bean Burgers With Guacamole Recipes

Steps:

• BURGERS: In a 2-quart saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium-low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Heat 2 tablespoons of the oil in an 8-inch skillet over medium heat. Add the poblano, scallions, and garlic, and cook, stirring, until just softened, 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined. Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chili powder, cumin, and 1/2 teaspoon salt. With wet hands, gently form six 1/2-inch-thick patties. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours. GUACAMOLE: Mix the guacamole ingredients together, mashing lightly. Season to taste with salt and more lime juice. The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning. Heat the remaining 1/3 cup oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Cook half of the burgers until well browned on one side, about 2 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm and repeat with the remaining burgers, adding more oil if necessary. Serve on English muffins with the guacamole.

Steps:

• Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties., In a large nonstick skillet, cook patties in oil over medium heat until lightly browned, 4-6 minutes on each side. Serve on buns. If desired, top with sour cream and guacamole.