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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
  • Servings: 6

Ingredients

  • 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 regular of gluten-free 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

Instructions

The Burgers

  1. In a 2-quart saucepan, bring vegetable broth to a simmer.

  2. Add quinoa and cover, then turn heat down to medium-low and cook until tender and all liquid is absorbed (about 10-15 minutes).

  3. Remove from heat and let stand for 3-5 minutes.

  4. Uncover and fluff with a fork.

  5. Heat 2 tablespoons olive oil in a 9-inch skillet over medium heat.

  6. Add poblano, scallions, and garlic, then cook, stirring until just softened (about 2-3 minutes).

  7. Transfer to a food processor.

  8. Add beans and quinoa, then pulse until the beans are chopped and the mixture is combined.

  9. 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.

  10. With wet hands, gently form 6 1/2-inch-thick patties.

  11. Refrigerate uncovered until firm. This could take anywhere from 30 minutes to 4 hours, so make sure you have time!

The Guacamole

  1. Mix avocado, tomatillo, cilantro, scallion whites, minced garlic, serrano chile, and fresh lime juice, mashing lightly.

  2. 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

  1. Heat the remaining 1/3 cup olive oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot.

  2. Cook one burger until well browned on one side (about 2 minutes).

  3. Flip and brown the other side (about 1 minute more).

  4. Transfer to a plate, cover loosely with foil to keep warm, and repeat with remaining patties, adding more oil as needed.

  5. Serve on toasted English muffins and top with guacamole.

Bon appétit!