Veggie burgers you’ll need to make over and over! Filling however not excessively thick, fresh yet not brittle, and with all the smokiness and yumminess with none of the meat.
Let me just introduction this by saying: I love this recipe.
I love every one of our recipes, however this is one that simply fits impeccably into my reality, once more, and once more, and once more.
Veggie burgers can be sometimes all good, sometimes not so good, I know. I hate bean-weighty burgers, so kindly hear me without skipping a beat: I won’t over-bean you with this quinoa burger.
All things considered, I will give you a moronically simple burger that is weighty and strong however not excessively thick (genuinely, pinky swear, the beans are taken care of!), fresh yet not brittle, and pleasantly substantial looking… with the entirety of the smoky great flavor, all of the yumminess, and none of the meat.
How These Quinoa Burgers Come Together
We are working with primarily three things:
- Quinoa – the star
- Black beans – just enough to help it hold
- Savory, smoky chipotle flavor – the thing that keeps you coming back for more.
When you add something crunchy/restricting (like panko or oats), and something wet/restricting (egg or flax egg), and a couple of portions of flavors, you are genuinely in chipotle quinoa burger business.
These quinoa burgs can be made in minutes with only five-ish fixings, and truly, taking into account the negligible exertion in addition to the fantastic, flexible, and healthyish results, it’s a genuine weeknight unicorn.
All The Toppings, Of Course
Garnishes – I mean, fixings are your business. They are basically boundless and you can be pretty much as wild and free as you need here.
In any case, my number one garnishes, by and by, are crushed avocado, fiery mayo, thick cuts of tomato, crunchy lettuce, and a crown of salted red onion.
Pop it on a brioche bun and you have delicious, sassy, firm quinoa burger flawlessness. Whoopee meatless!
INGREDIENTS
- 1/2 cup uncooked quinoa
- one 14-ounce can black beans, rinsed and drained
- 1–2 individual chipotle peppers (not the whole can)
- 1/2 teaspoon each: garlic powder, onion powder, chili powder, cumin
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 cup panko breadcrumbs
INSTRUCTIONS
- Quinoa: Cook quinoa according to package directions. Allow to cool.
- Mix: Place dark beans, quinoa, chipotles, and flavors, in a food processor. Beat only a couple of times, enough to make the blend tacky and very much blended yet not totally pureed. In a perfect world there will be a few lumps of dark beans still flawless.
- Add egg and panko: Move blend to a bowl. Utilizing a spoon or your hands, blend in with egg and panko. Structure into 4 thick burgers.
- Fry burgers:Heat a liberal wash of olive oil over medium high intensity (nonstick skillet works best here). Add burgers to the skillet and sear for a couple of moments on each side, flipping cautiously to safeguard them, until they are brilliant brown and firm outwardly.
- Serve:Serve on buns with zesty mayo, avocado, lettuce, tomato, red onion (cured assuming you need!), whatever suits your extravagant!