Black Bean & Quino Veggie Burgers
- 1/2 cup dry quinoa
- 1 tsp olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp Kosher salt, divided
- 1 (15 oz) can black beans, drained and rinsed
- 2 Tbsp tomato paste
- 1 large egg
- 2/3 cup frozen corn
- 1/2 cup cilantro, chopped
- 1 chipotle in adobo, minced
- 2 tsp ground cumin
- 1/2 cup rolled oats
- 1/4 cup oat flour
- Yogurt Sauce:
- 1/2 cup plain fat-free Greek yogurt
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
Adapted from preventionrd.com
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce.
Yield: 6 burgers with 1 1/2 tablespoons yogurt sauce (nutrition information excludes bun)