Servings: 6 burgers
- 1 can black beans, rinsed
- 1 cup cooked quinoa
- 1 ear corn, husked and kernals cut off, save cob
- 1/4 cup white onion, chopped
- 1/4 cup red bell pepper, chopped
- 1 fresno chili, thinly sliced and seeded (optional)
- 1/4 cup Greek yogurt
- 1/2 cup dry breadcrumbs
- 1/2 cup cilantro, roughly chopped
- 1-2 limes
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- salt and pepper
Preheat oven to 350°. Line a baking sheet with parchment paper. In a large bowl, combine all bean burger ingredients. Using the back side of a knife, scrape the corn cob to release the milk into the bowl. Discard the cob. Use a potato masher (or a fork) to mash about 3/4 of the beans leaving some whole for texture.
Wet your hands. Take a large spoon and scoop about a 1/4 cup of mixture. Shape with your hands into either burgers or sliders (should make about 6 burgers or 9 sliders). Place on the lined baking sheet. Bake for 12-18 minutes or until they look cooked and have dried out a bit.
Use immediately, refrigerate or freeze. My favorite way to eat these is as a taco filling with a hard corn shell, guacamole and shredded cheese.
Bean burgers are easy to make. The options are endless so don't feel too tied to the recipe - improvise! I always pop a few in the freezer for quick weeknight meals.
I also love to serve a bean burger with the Savory Quinoa Breakfast Bowl on my Something Borrowed page. (I make it for breakfast, lunch AND dinner!)
Serving: 1burger | Calories: 158kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 343mg | Fiber: 6g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 2mg