Black bean quinoa burgers are a great gluten free Cinco de Mayo food option, or a quick and easy vegetarian dinner any time of the year. | CupcakesAndKaleChips.com
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Mexican Black Bean & Quinoa Burgers with Homemade Guacamole are packed with fiber, protein, and tons of flavor, with a bit of spice.
Servings 6 -8
Author Brianne @ Cupcakes & Kale Chips, slightly adapted from The Foodie Physician's Black Bean & Quinoa Veggie Burgers

Ingredients

For the burger patties:

  • 1/2 c uncooked quinoa
  • 1 small red onion sliced 1/2 in. think, keeping the rings together
  • 1 ear of fresh corn or 2/3 c cooked corn
  • 1 1/2 t minced garlic from a jar or 3 cloves of garlic, very finely minced
  • Kosher salt
  • 2 cans black beans 15.5 oz each, rinsed and drained
  • 2 T tomato paste
  • 1 large egg
  • 1/4 c chopped cilantro
  • 1 T minced chipotles in adobo
  • 1 ½ teaspoons ground cumin
  • 1 c oatmeal not instant, ground into crumbs

For the yogurt sauce:

  • 1/2 c fat free Greek yogurt
  • 1 t minced chipotles in adobo + ½ teaspoon adobo sauce from the can
  • Juice of a lime
  • 1 T chopped cilantro
  • 1 honey
  • 1/4 t salt

For the guacamole:

  • 2 avocados
  • juice of half of a lime
  • 1 clove garlic
  • 1 t minced chipotles in adobo
  • 1/2 t cilantro
  • 1/2 t kosher salt or to taste

For assembling the burgers:

  • 6-8 slices of pineapple about 1/4 in. thick
  • salt & pepper
  • lettuce
  • 6-8 whole wheat rolls

Instructions

For the burger patties:

  • Place the quinoa in a small pot and add 1 c of water.
  • Bring the water to a boil then reduce heat to medium-low and cover.
  • Cook 10-15 minutes, or until the water is absorbed and quinoa is cooked.
  • Remove from heat and set aside.
  • Preheat your grill to medium high, and grill the onion slices and ear of corn for about 10 minutes, or until softened, and there are some grill marks on both, flipping the onions once, and turning the corn occasionally.
  • Remove the corn and onion from the grill. Cut the corn from the cob and chop the onion, and set both aside.
  • Combine approximately 1½ cans of black beans, the onion, and garlic in a large bowl, and using a potato masher or fork, mash together until the mixture is combined and pasty.
  • Stir in the remaining beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.
  • Add the cooked quinoa and ground oats, and stir until evenly distributed.
  • Form the mixture into 6-8 equal patties, pressing the mixture together well.
  • Place the patties on a baking sheet, 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.

For the yogurt sauce:

  • Combine all of the ingredients in a bowl, and stir until well combined.
  • Store in the refrigerator.

For the guacamole:

  • Cut the avocados in half, remove the pit, and scrape the flesh into a bowl (or use a mortar & pestle of molcajete).
  • Squeeze the lime juice over the avocados to prevent browning.
  • Add the remaining ingredients, and mash together to desired consistency.
  • Store in the refrigerator.

For assembling the burgers:

  • 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.

Notes

The original recipe calls for making 6 burgers. These burgers are quite large, so you could probably make 8, or halve the recipe and make 4.