Quinoa & Black Bean Burgers with Tomatillo Guacamole
These veggie burgers are packed with vibrant flavors including healthy quinoa and protein-packed black beans. Quinoa and Black Bean Burgers with Tomatillo Guacamole are served on a toasted English muffin with a tomatillo guacamole for a zesty flavor addition that you will continue to crave. Lighter and healthier than regular beef burgers, these veggie burgers are perfect for you next summer picnic.
- 1 cup lower-salt chicken or vegetable broth
- 1/2 cup quinoa, white, red, or black, well-rinsed
- 1/3 cup plus 2 tablespoons olive oil; more as needed
- 1 small fresh poblano chile, finely chopped
- 4 scallions, thinly sliced
- 2 large cloves garlic, finely chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1/2 cup plain panko crumbs
- 1 large egg, beaten
- 1/2 teaspoon mild pure chile powder, such as ancho
- 1/4 teaspoon ground cumin
- 1 teaspoon Kosher salt, plus more to taste
- 6 English muffins, toasted
- 1 large ripe Hass avocado, chopped
- 1 medium tomatillo, chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon thinly sliced scallion whites
- 1 teaspoon minced garlic
- 1 teaspoon finely chopped fresh serrano chile; more to taste
- 1 teaspoon fresh lime juice; more to taste
Preparation time 35mins
Cooking time 50mins
Adapted from finecooking.com
In a 2-quart saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium-low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork.
Heat 2 tablespoons of the oil in an 8-inch skillet over medium heat. Add the poblano, scallions, and garlic, and cook, stirring, until just softened, 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined.
Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chili powder, cumin, and 1/2 teaspoon salt. With wet hands, gently form six 1/2-inch-thick patties. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours.
Mix the guacamole ingredients together, mashing lightly. Season to taste with salt and more lime juice. The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning.
Heat the remaining 1/3 cup oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Cook half of the burgers 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 the remaining burgers, adding more oil if necessary. Serve on English muffins with the guacamole.
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