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Quinoa Black Bean Burgers

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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!
Servings: 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

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

  • 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!