Black Bean Quinoa Burger

Yields: 18 Servings | Serving Size: 122.67 grams

Calories 121.13, Fat 3.01g, Saturated Fat 0.35g, Cholesterol 20.68mg, Carbohydrates 19.38g, Dietary Fiber 2.96g, Total Sugars 1.12g, Protein 5.30g, Sodium 216.47mg

INGREDIENTS

2 cup dry quinoa
4 cup water
19 oz. black beans, canned
1 1/2 tbsp. extra virgin olive oil
1 cup fresh red onion, chopped
1/4 cup sun-dried tomatoes
1 tbsp. dried oregano leaves
3/4 cup fresh poblano peppers, sliced
1 1/2 tsp. cumin seeds, ground
1 tsp. garlic powder
2 tsp. chili pepper, powder
3/4 tsp coarse Kosher salt
1 tsp. Worcestershire sauce
2 large eggs, raw

DIRECTIONS

Cook Quinoa following the package instructions. Set aside. Drain and rinse black bean, and reserve one cup of whole beans to fold into mixture. Cut peppers and onions to a small dice, chop sun-dried tomatoes and measure seasonings.

In a sauté pan pour the olive oil and sauté the peppers and onions adding the sun-dried tomatoes with the spices and Worcestershire sauce. Sauté until vegetables extract their aroma but still al dente. Set aside and cool down completely.

In a bowl mash the bean, folding the quinoa, eggs and the rest of the ingredients. When all ingredients are incorporated into the mixture add the reserved cup of black beans.

Shape mixture into 4 oz. burgers. To serve sear burgers on a skillet and bake for 12 minutes at 350 degrees.