These right here are the foundation of the Hybrid Burger I posted yesterday. There are so many rich textures and bright flavors packed into these burgers. If you find your taste buds yearning for some veggie goodness, be as creative as you would like with the ingredients. They are versatile and easy to make. These burgers also freeze well so if you have extra patties that you did not cook, stack them up with a piece of wax paper between each and store them in an airtight container.
INGREDIENTS
16oz can reduced sodium black beans, drained & rinsed
1 jalapeño, roughly chopped
½ green bell pepper, roughly chopped
½ red onion, roughly chopped
2 green onion, thinly sliced
2 tbsp fresh cilantro
1 tbsp fresh parsley
Zest of 1 lime
4 garlic cloves, peeled
¼ cup quinoa, cooked
¼ cup sweet corn kernels
½ cup plain bread crumbs
1 tbsp chia seeds
1 large egg, room temperature
½ tbsp chili powder
½ tsp chipotle powder
½ tsp paprika
½ tbsp cumin
½ tsp black pepper
1 tsp sea salt
DIRECTIONS
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, mash the black beans with a fork until thick and pasty.
In a food processor, finely chop the bell pepper, jalapeño, onions, garlic, cilantro, and parsley. Add to the black beans.
In a small bowl, whisk together the egg, chili powder, chipotle powder, paprika, cumin, black pepper, and salt. Stir into the mashed beans.
Add the bread crumbs, cooked quinoa, lime zest and chia seeds until the mixture is sticky and holds together. Divide the mixture into four patties.
Place the patties on the prepared baking sheet and bake for 10 minutes on each side.
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