Mexican Quinoa Burgers
Ingredients
The burger mixture
-
1
medium
onion, chopped
-
1
each
green or red pepper, chopped
-
4
cloves
garlic, minced
-
1 ½
cups
cooked black beans, drained and rinsed
-
1 ½
cups
cooked quinoa
-
½
cup
cheddar or pepper jack cheese or Daiya shreds
-
2
tablespoons
taco seasoning
-
1
teaspoon
smoked paprika
-
2
tablespoons
salsa
-
2
large
eggs or flax eggs, beaten
-
1
cup
plain or gluten free breadcrumbs
-
to taste
Coconut Oil for cooking
For serving
-
to taste
salsa
-
to taste
avocado
-
to taste
lettuce
Instructions
- If using flax eggs, combine ground flax seeds with warm water and set aside.
- Heat oil in a medium pan and cook onion and pepper until tender.
- Add garlic and cook for an additional minute, then remove from heat and transfer to a large bowl.
- In a food processor, blend ¾ cup of black beans and ¾ cup of quinoa until well combined.
- Add the blended mixture to the bowl with the onion, then stir in remaining beans, quinoa, cheese, taco seasoning, paprika, and salsa.
- Mix in (flax) eggs and breadcrumbs, then let the mixture sit for 5 minutes.
- Form the mixture into patties and refrigerate for 30 minutes to help them hold together.
- Heat oil in a skillet and cook the patties until browned, flipping once.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
8g
Total carbohydrates
26g
Total protein
10g
Sodium
476mg
Cholesterol
96mg
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