Quinoa Black Bean Burgers

The Burgers

• In a 2-quart saucepan, bring vegetable broth to a simmer.
• Add quinoa and cover, then turn heat down to medium-low and cook until tender and all liquid is absorbed (about 10-15 minutes).
• Remove from heat and let stand for 3-5 minutes.
• Uncover and fluff with a fork.
• Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat.
• Add poblano, scallions, and garlic, then cook, stirring until just softened (about 2-3 minutes).
• Transfer to a food processor.
• Add beans and quinoa, then pulse until the beans are chopped and the mixture is combined.
• Transfer mixture to a large bowl and gently stir in cilantro, regular or gluten-free panko, egg or egg substitute, chili powder, cumin, and 1/2 teaspoon salt.
• With wet hands, gently form 6 1/2-inch-thick patties.
• Refrigerate uncovered until firm. This could take anywhere from 30 minutes to 4 hours, so make sure you have time!

The Guacamole

• Mix avocado, tomatillo, cilantro, scallion whites, minced garlic, serrano chile, and fresh lime juice, mashing lightly.
• Season to taste with salt and more lime juice, if necessary, then set aside. The guacamole will keep in the fridge for up to 2 days, just make sure to press plastic wrap on the surface to keep it from browning.

The Burgers & The Guacamole

• Heat the remaining 1/3 cup olive oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot.
• Cook one burger 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 remaining patties, adding more oil as needed.
• Serve on toasted English muffins and top with guacamole.

Bon appétit!