Store-bought buns and bread nearly always contain artificial preservatives to help maintain freshness. Instead, buy whole-grain buns from your local bakery, where ingredients are kept clean and simple. Tightly wrap extra buns, and freeze (do not refrigerate--this will cause bread to stale faster) for up to 3 months.
1 (15-ounce) can unsalted black beans, rinsed, drained, and divided
4 teaspoons olive oil, divided
2 tablespoons finely chopped shallots
5 tablespoons uncooked quinoa, rinsed, drained, and divided
Spread half of beans in a single layer on a foil-lined baking sheet. Bake at 350° for 20 minutes. Place toasted beans in a large bowl.
Heat a small saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add 3 tablespoons quinoa; cook 2 minutes or until toasted, stirring frequently. Add 6 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
Combine remaining 2 tablespoons uncooked quinoa, mushrooms, garlic, and remaining (untoasted) beans in a food processor; pulse until coarsely chopped. Add the cooked quinoa mixture, cilantro, serrano, cumin, 1/2 teaspoon salt, chile powder, and egg; pulse until combined. Add mixture to toasted beans; stir well to combine. Divide the mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add patties; cook 10 minutes, gently turning once.
Combine chopped avocado, lime juice, tomatillo, and remaining 1/8 teaspoon salt in a small bowl; mash to desired consistency.
Place 1 patty on bottom half of each bun. Top each patty with 1 tomato slice, 1 onion slice, and about 2 tablespoons avocado mixture. Top with top halves of buns.
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I had to take the mushrooms and turn them into a paste - hubby wont eat something if he can see a mushroom. But even with that change, it made enough to create 4 burgers. I used a whole jalapeno (no serranos in the house today), and some alepo chilis. Other than that i followed the recipe, used a burger press to make them all the same size (thinner than the photo). The cooking instructions worked well, had a nice brown on the outside, but the taste was just not enough to make the time to make them worth is... CL has done other better versions.
These had great flavor. They didn't, however, come together quickly and easily. The recipe was pretty involved. I didn't seem to have enough to make four patties and instead had to make three. Also, they were pretty loose and a little hard to work with, though they held together well enough in the end. I'll probably keep searching for the perfect homemade veggie burger.
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