Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.
The green chiles along with chili powder and cumin give it a slight pop of heat and the roasted red pepper, onion and garlic give it great flavor.
Baking gives them a slightly crispy outer crust that gives way to creamy middles with some whole black beans and orange speckles of sweet potato and quinoa. I always set aside some of the black beans to mix in after combining everything together to give it a little texture. You can also set aside some of the onion and red pepper too.
I’ve been looking for the secret method or ingredient that prevents fragile bean burgers from falling apart so easily.
I’m getting closer to nailing it.
These didn’t break or fall apart at all. I don’t know whether it was because I used a food processor to combine them when, in the past I always used a potato masher, or if it’s the potato binding them together.
Clearly, I need to do a lot more testing. That’s not a problem because veggie burgers are one of my favorite foods. I can eat them every day without complaint for breakfast, lunch and dinner.
So. . . I will. Until I nail down the secret.
That’s just how I roll.
- Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
- Wash the sweet potato and poke it a few times with a fork. Microwave about 4 minutes or until fork tender. Let cool then rough chop - you don't have to peel it.
- Set aside 3/4 cup of the black beans and add the rest to a food processor with the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
- Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
- Place an inch apart on the baking sheet. Bake 25 minutes.
- Meanwhile make the avocado salsa. Combine everything together in a small bowl and season to taste with salt and pepper. Refrigerate.
- After 25 minutes pile the cheese on top of the burgers and place them back in the oven until it melts.
- Serve on toasted buns topped with salsa and mayonnaise. Store leftovers in the refrigerator up to 4 days or freeze.
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