The burgers themselves are dairy-free, making them a perfect fit for anyone who doesn’t eat dairy. And it’s easy to make the yogurt sauce dairy-free. Simply substitute your favorite plain non-dairy yogurt for the Greek yogurt and proceed with the recipe.
Add quinoa a pot of water and bring to a boil. Cook 10-15 minutes, or until the water is absorbed and quinoa is cooked.
Grill the onion slices and ear of corn for about 10 minutes, or until softened. Remove. Cut the corn from the cob and chop the onion, and set both aside.
Combine black beans, onion, and garlic and mash until mixture is combined and pasty.
Stir in beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt. Add the cooked quinoa and ground oats, and stir until evenly distributed.
Form into 6-8 patties, pressing the mixture together well. Cover them with plastic wrap and refrigerate for at least a few hours or overnight.
Preheat your grill to medium high, and cook on a sheet of aluminum foil for about 10 minutes per side, or until browned and crispy.
Prepare the yogurt sauce and guacamole according to recipe.
While grilling the burgers, grill the pineapple for about 3-5 minutes per side, or until soft, sprinkling lightly with salt and pepper.
Place a slice of pineapple on a bun, top with a burger, the yogurt sauce, guacamole, and lettuce. Enjoy!
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