Ingredients

Scale

Black Bean Quinoa Burger

1 cup cooked red quinoa

1 – 15.5 oz can black beans, drained & rinsed

½ cup panko breadcrumbs

1 egg

5 oz manchego, grated

1 tsp ground cumin

1 tsp paprika

¼ tsp cayenne pepper

Corn Salsa

2 corn on the cob, boiled for 5 minutes, cooled, & then corn cut off

5 oz grape tomatoes, cut in half

1 jalapeño, minced ~ deseeded if desired

handful cilantro, roughly chopped

½ cup cotija, crumbled

½ cup red onion, chopped

½ cup roasted red peppers, drained & chopped

Chipotle Aioli

⅓ cup low-fat Greek yogurt

¼ cup low-fat sour cream

2 chipotle in adobo sauce, minced

salt & pepper

To Serve

Guacamole ~ store-bought or homemade

4 brioche buns

Instructions

In a large bowl, add the cooked quinoa, black beans, panko breadcrumbs, egg, grated manchego, cumin, paprika, and cayenne. Using a potato masher, mash the ingredients together until thoroughly combined ~ most of the black beans will be mashed, but it’s okay if some are still whole.

Using your hands, form 6 patties, patting together firmly. Heat a large frying pan over medium heat and spray with a nonstick spray. Cook the patties 5 minutes per side, working in batches if necessary.

Meanwhile, in a medium bowl, add the corn, tomatoes, jalapeño, cilantro, cotija, red onions, and roasted red peppers. Stir to combine.

In a small bowl, mix together the yogurt, sour cream chipotle in adobo sauce, and a pinch of salt & pepper.

Place the cooked patties on the buns. Top with guacamole then the corn salsa. Smear the chipotle aioli on the top bun and place on top. Serve immediately. Enjoy!

Black bean burger with guacamole and corn salsa next to a glass of whiskey

Notes

NOTE: if you do not want to cook all of the patties, wrap the unneeded patties tightly in cellophane wrap and then place in freezer bags. Freeze up to 6 months. When ready to use, defrost and cook as directed above.

Keywords: black bean burgers, quinoa burgers, black bean quinoa burgers, vegetarian burgers, chipotle aioli, corn salsa