Southwest Energy Burger
| Serves | 10 |
|---|---|
| Ingredients | Beans, Grains, Vegetables |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
There's no lack of flavor in this vegetarian burger, featuring kidney beans, black beans, quinoa and a variety of herbs and spices. Serve it on a wheat roll.
Ingredients
2 1/2 cups kidney beans, canned, low-sodium
2 1/2 cups black beans, canned, no salt added
3/4 cup corn kernels
2 tbsp. chopped onions
1/2 cup chopped sweet green peppers
1/2 tsp. minced garlic
1/2 tsp. lime zest
1 tsp. lime juice
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground black pepper
1 cup grated bread crumbs
2 tbsp. cilantro
3/4 cup cooked quinoa
1/4 cup water
1/2 tsp. cornstarch
10 whole-wheat hamburger rolls
Steps
1. Preheat oven to 350 F. In large mixing bowl, combine kidney beans, black beans, corn, onions, green peppers, garlic, lime zest, lime juice, paprika, chili powder, cumin, salt and black pepper.
2. Place half of bean mixture into food processor and pulse until lightly pureed. Add up to 1/4 cup of water to reach desired consistency. Move mixture back into bowl and mix in bread crumbs, cilantro and quinoa.
3. Combine water and cornstarch in a separate bowl, and then stir into bean mixture.
4. Measure 1/2 cup of mixture and form into patties, placing them on a greased sheet tray. Bake for 20 minutes until slightly browned. Serve each patty on a whole-wheat hamburger bun.