Description
Adapted from Fine Cooking, June/July 2014
Ingredients
Scale
- 1 cup low sodium organic vegetable broth
- 1/2 cup white quinoa, well rinsed
- 1/3 cup plus 2 tablespoons olive oil
- 1/2 fresh Anaheim chile, seeded and finely chopped
- 4 scallions, thinly sliced
- 2 large garlic cloves, finely chopped
- 1 15-oz organic black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup whole wheat panko
- 1 large egg, beaten
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground cumin
- Kosher salt
- 6 whole-wheat buns [omit if gluten free]
Instructions
- In a large saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes, keeping the lid on. Uncover and fluff with fork.
- In an 8-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the Anaheim chile, scallions, and garlic, and cook, stirring, until softened, for approximately 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined.
- In a large bowl, add the mixture from the food processor and gently stir in the cilantro, panko, egg, chile powder, cumin, and 1/2 teaspoon salt. With wet hands, gently form six 1/2-inch thick patties. Refrigerate, uncovered, until firm, at lead 30 minutes and up to 4 hours.
- In a large skillet, heat the remaining 1/3 cup oil over medium heat until simmering hot. Cooking 3 patties at a time, cook until well browned on one side, about 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm, and repeat with the remaining patties, adding more oil if necessary. Serve with or without a whole-wheat bun and top with tomatillo guacamole.
Notes
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