Southwestern Quinoa-Black Bean Breakfast Burger

This Southwestern Quinoa-Black Bean Breakfast Burger is power-packed with all the Southwestern flavors that you love including a kick of chipotle to wake you up.

5 from 33 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: patties

Calories: 212kcal

Author: Pat Nyswonger

Ingredients

1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
1 red bell pepper chopped
2 cups cooked black beans or 2 15-oz cans, rinsed
1 cups cooked tri-colored quinoa
½ cup corn fresh or frozen/defrosted
1 7-oz. can chopped green chiles
½ cup chopped cilantro
2 tablespoons finely chopped fresh oregano
1 cup oat flour *See Notes
1 tablespoon cumin powder
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large egg
2-3 canned chipotle peppers *See Notes
1 tablespoon butter melted and cooled

Poached Eggs

1 egg per person

Instructions

In a medium size skillet, set over medium-high heat, add the oil and when it has warmed, add the onion and bell pepper. Cook until slightly soft then add the garlic and cook 30 seconds. Remove the skillet from the heat and allow to cool.
Add 1 cup of the black beans to the food processor and pulse to break up the beans. Transfer the beans to a large mixing bowl and add the remaining beans, cooked vegetables, the quinoa, corn, green chiles, cilantro and oregano. Sprinkle the oat flour over the ingredients and add the cumin, salt and pepper. In a small dish, add the egg and the mashed chipotle pepper(s), whisk to combine then drizzle over the ingredients.
With a spatula, combine the mixture. Making 1-cup scoops of the mixture shape into 4-inch patties. Place on the prepared baking sheet, brush the tops with melted butter and bake for 30 minutes. Transfer to a wire cooling rack until cool.

To Poach the Eggs:

Fill a medium size saucepan with water and add 1 tablespoon of salt, heat to a simmer, break eggs individually into small dishes and tip each one into the simmering water. Cook 3-minutes or to desired doneness. Remove eggs individually with a slotted spoon, blotting the bottom of the spoon on a towel to remove excess water.

To Serve:

Place a burger on each plate and top with a poached egg. Serve with a dish of salsa and garnish with cilantro. sprigs

Notes

Oats are gluten free and the flour gives structure to the burgers. If unable to find oat flour, add 1 cup of dry oats to either a blender, food processor or spice mill and process finely. If you are strictly gluten free then make certain the oats have not been processed in a factory that also works with gluten type grains.
Canned chipotle chilies are powerful, add cautiously and according to your personal taste.
If you have remaining chipotle chilies, purée them with the sauce in the can and place tablespoons in small 2-oz. lidded plastic containers and freeze for future use.
When shaping the mixture into burgers, place a 4-inch round cookie cutter ring on the parchment paper, scoop the mixture inside the ring, smoothing and shaping the burgers. Lift the ring off and proceed to the next burger. We used 4-inch round English muffin rings as our mold.
This recipe will make 8 burgers they will keep in the refrigerator for several days. For freezing, wrap individually in plastic wrap and add them to a closable plastic bag.
Adding salt to the egg-poaching water will prevent the eggs from sticking to the bottom of the pan.

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