Black Bean Quinoa Burgers + Pickled Jalapeno Poppers

bburger03.JPG
bburgers01.JPG
bburger02.JPG

Vegetarian burgers with a mexican vibe.  Great chopped up over  a salad, or in a wrap or served as a burger.  Pickling the jalapenos mellows their spiciness, so does stuffing them with cheese.  Worth making even on their own as snacks or working into a grilled cheese sandwich.  Just a thought.  

makes about 8-10 burgers

Black Bean Quinoa Burgers + Cheese Stuffed Pickled Jalapenos

for the burgers

1 tin black beans, drained, rinsed

1/4 cup uncooked quinoa

1 teaspoon olive oil

1 shallot, minced

3 garlic cloves, minced

1/2 a red bell pepper, diced

1/2 cup frozen corn, thawed

2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon dried oregano

3 cilantro sprigs, chopped

1 tablespoon flaw seeds, ground

1 egg

juice of 1/2 a lime

for the jalapenos

6 jalapenos

1/2 cup water

1 cup white vinegar

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon black peppercorns

monterey jack cheese, about 2 ounces

Mash beans.  Set aside.  Cook quinoa, add to beans.

In a skillet, heat olive oil and cook shallots 2 minutes.  Add garlic, bell pepper and corn.  Cook 2 minutes more. Add to back beans.   Add cumin, paprika, oregano, cilantro, flax seeds, egg and lime juice.  Stir until well combined. Season with salt and pepper.   Portion with a 1/4 cup.  Cook 5 minutes on each side in an oiled pan over medium heat.  

We served as burgers with cheese stuffed pickled jalapenos.  Slice a capital T shape in each jalapeno and remove seeds.  Place in a small pot with water, vinegar, salt, sugar and peppercorns.  Boil for 2 minutes.  Set aside and let cool to room temperature, at least 30 minutes.  When ready to use, remove from pickling liquid, stuff with a rectangular slice of cheese.  Heat a pan on the stove over medium heat.  Cook jalapenos in pan, flipping as needed.  They will be a toasty color and the cheese will be melted.  

 

Veggie Burgers

vvb01.jpg

I love a veggie burger.  These are very healthy and full of plant based protein from the beans and quinoa.  They are vegetarian, gluten free and vegan if you omit the egg.  (I made these without the egg and they are lighter but tend to fall apart a little bit which is why I consider it optional.)  

Serves 6. 

Veggie Burgers

1/2 cup uncooked red quinoa

1 large portobello mushroom

splash of olive oil

1 red fresno chile, seeded and diced

3 cloves garlic, diced

1 large shallot, diced

1 tablespoon ginger

1 tin kidney beans, drained, rinsed

1 carrot, peeled, grated

1/2 teaspoon mustard powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon salt

several turns fresh black pepper

4 sprigs fresh cilantro

1 teaspoon siracha

juice of 1/2 a lime

1 egg, optional

Cook quinoa in small pot with 1 cup water.  Bring to a boil, reduce heat, cover and simmer 15 minutes.  Water will have evaporated and quinoa will be tender.  Remove from heat and set aside.   

Cut portobello into quarters and run through food processor until chopped.  Set aside.  

Heat a skillet with splash of olive oil to medium high heat and saute processed mushrooms, chile, garlic, shallot and ginger until tender, about 4 minutes.  Transfer to large bowl.  

Run kidney beans, quinoa and carrots through food processor until combined, about 30 seconds.  Add to bowl with mushroom mix.  Add mustard powder, coriander, cumin, salt, pepper, fresh cilantro, siracha, lime juice and egg, if using.  Stir to combine.   

Chill mixture in fridge 20 minutes.  Remove from fridge, form into patties and cook in  oiled skillet 3 minutes on each side,   Serve with red onions, pickled anything, lettuce, mayo, siracha, fresh cilantro leaves, tomatoes and carrot matchsticks.