QUINOA BLACK BEAN BURGERS
These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!
Provided by DownHomeCitySisters.com
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- 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, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
- Form the black bean mixture into 5 patties.
- Heat the olive oil in a large skillet.
- Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 28.9 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 7.2 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 679.5 mg, Sugar 1.1 g
QUINOA & BLACK BEAN BURGERS WITH TOMATILLO GUACAMOLE RECIPE - (4.6/5)
Provided by á-36
Number Of Ingredients 22
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.
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