Quinoa Black Bean Burgers
Quinoa Black Bean Burgers
With the goodness of quinoa and black beans, these vegetarian burgers are packed with protein. This dish makes a great dinner for game night or other fun family activities!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Allergens: Wheat
- Servings: 6
- 1 cup low-sodium vegetable broth
- 1/2 cup quinoa (well rinsed)
- 1/3 cup + 2 tablespoons olive oil
- 1 fresh poblano chile (small, finely chopped)
- 1 can black beans (drained, rinsed)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup plain panko
- 1 large egg (or egg substitute with 1 tablespoon ground flax seed & 3 tablespoons water)
- 1/2 teaspoon mild pure chili powder (optional)
- 1/4 teaspoon ground cumin
- Kosher salt
- 6 English muffins toasted
- 1 large Hass avocado (ripe, chopped)
- 1 medium tomatillo (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon scallion whites (thinly sliced)
- 1 teaspoon garlic (minced)
- 1 teaspoon fresh serrano chile (finely chopped)
- 1 teaspoon fresh lime juice
In 2-quart saucepan, bring vegetable broth to 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 fork.
Heat 2 tablespoons olive oil in 9-inch skillet over medium heat.
Add poblano, scallions, and garlic, then cook, stirring until just softened (about 2-3 minutes).
Transfer to food processor.
Add beans and quinoa, then pulse until beans are chopped and mixture is combined.
Transfer mixture to large bowl and gently stir in cilantro, 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-4 hours, so make sure you have time!
Mix avocado, tomatillo, cilantro, scallion whites, minced garlic, serrano chile, and fresh lime juice together, mashing lightly.
Season to taste with salt and more lime juice, if necessary, then set aside. The guacamole will keep in fridge for up to 2 days, just make sure to press plastic wrap on surface to keep from browning.
The Burgers & The Guacamole
Heat remaining 1/3 cup olive oil in 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 other side (about 1 minute more).
Transfer to 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.