Black Bean Quinoa Burger
Quinoa Black Bean Burger is power-packed with all the Southwestern flavors that you love including a kick of chipotle to wake you up.
Servings: 8 patties
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 can canned black beans 15-ounce can, drained
- 1 cups cooked quinoa
- ½ cup frozen corn kernels thawed; or fresh corn
- 1 (7 ounce) can canned diced green chiles
- ½ cup chopped cilantro
- 2 tablespoons fresh oregano chopped
- 1 tablespoon cumin powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 to 3 chipotle peppers in adobo sauce see notes
- 1 large large egg
- ¾ cup oat flour or fine bread crumbs
Instructions
- In a medium size skillet, set over medium-high heat, add the oil and when it gets hot, 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 a food processor and pulse to break up the beans. Transfer the beans to a large mixing bowl and add the remaining black beans, cooked vegetables, the quinoa, corn, green chiles, cilantro and oregano, cumin, salt, pepper, and chipotle pepper if using.
- Whisk the egg in a small dish then stir it into the black bean mixture. Stir in the oat flour or bread crumbs then let the mixture sit for 5 minutes to let the flour or bread crumbs absorb the moisture.
- Making 1-cup scoops of the mixture shape into 4-inch patties. Place on the prepared baking sheet and bake for 30 minutes. Transfer to a wire cooling rack until cool.
Serving Suggestions
- Classic Burger Style: Place a black bean patty on a toasted bun. Top with lettuce, tomato slices, avocado, and cheese. Add condiments as desired.
- Breakfast Burger: Place a black bean patty on a toasted English muffin and top with a poached egg.
Notes
- Use gluten free oat flour if you want to keep this recipe gluten-free.
- 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.
Nutrition
Serving: 1 | Calories: 212kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 312mg | Fiber: 6g | Sugar: 3g
