These protein-packed veggie burgers have satisfying texture from the quinoa. Top with a fresh guacamole with smoky Southwest flavor from the Crushed Chipotle Pepper and Ground Cumin.
20m
PREP TIME
25m
COOK TIME
315
CALORIES
17
INGREDIENTS
Servings: 4
Ingredients
- Guacamole
- 1 medium avocado, seeded and mashed
- 1 plum tomato, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 teaspoon McCormick Gourmet™ Chipotle Pepper, Crushed
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Sea Salt Grinder, 2.12 oz
- Black Bean Quinoa Burgers
- 1 cup unsalted vegetable stock
- 1 teaspoon McCormick Gourmet™ Chipotle Pepper, Crushed
- 1/2 cup red quinoa , rinsed
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Sea Salt Grinder, 2.12 oz
- 1 tablespoon oil
INSTRUCTIONS
- 1 For the Guacamole, mix all ingredients in medium bowl until well blended. Cover surface with plastic wrap. Refrigerate while preparing burgers.
- 2 For the Burgers, bring stock and chipotle pepper to boil in small saucepan. Stir in quinoa. Reduce heat to low; cover and simmer 12 to 15 minutes or until quinoa is tender.
- 3 Place quinoa and beans in food processor; cover. Process until coarsely chopped. Add remaining ingredients except oil; process until well blended. Form mixture into 4 patties. Refrigerate 1 hour.
- 4 Heat oil in large, nonstick skillet on medium-high heat. Add patties; cook 4 to 6 minutes per side or until patties are heated through and crisp. Serve with Guacamole on whole grain hamburger rolls topped with red onion slices, if desired.
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