Mexican Quinoa Burgers
These Mexican Quinoa Burgers are the perfect solution to Meatless Monday. Gluten Free with a Vegan Option.
- 1 medium onion chopped
- 1 green or red pepper chopped
- 4 cloves garlic minced
- 1 ½ cups cooked black beans drained and rinsed (1 can)
- 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
- Coconut Oil for cooking
- For serving: salsa avocado, lettuce
If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Stir well and set aside. (Skip this step if you are using eggs.)
Spray a medium pan with olive oil and heat to medium. Add onion and pepper and cook for 10 to 12 minutes, until tender. Add garlic and cook for one more minute. Remove from heat and place in a large bowl.
In the bowl of a food processor, combine ¾ cup of the beans and ¾ cup of quinoa. Process until well blended.
Add to the bowl with the onion mixture and stir in remaining beans and quinoa, cheese, taco seasoning, paprika and salsa. Mix until combined and add in (flax) eggs and breadcrumbs.
Mix well and allow to sit for 5 minutes. Form into patties and place the patties in the refrigerator for 30 minutes. (optional - this helps them hold together better)
Heat oil to medium and cook until browned, flipping once.
Calories: 225kcal | Carbohydrates: 26g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 476mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 41.5mg | Calcium: 175mg | Iron: 2.2mg