Black Bean and Quinoa Burgers with Chipotle Mayo
Ingredients
- For the Burgers:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- ½ cup breadcrumbs (or gluten-free breadcrumbs)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg (or flax egg for vegan)
- 2 tablespoons olive oil, for cooking
- For the Chipotle Mayo:
- ½ cup mayonnaise (or vegan mayo)
- 1–2 chipotle peppers in adobo, finely chopped
- 1 teaspoon lime juice
- Salt, to taste
- For Serving:
- Burger buns (regular or gluten-free)
- Lettuce, tomato, red onion slices
- Avocado slices (optional)
- Pickles (optional)
Instructions
- Preparing the Chipotle Mayo: Combine mayonnaise, chopped chipotle peppers, lime juice, and a pinch of salt in a small bowl. Mix thoroughly and refrigerate until ready to use.
- Making the Burgers: In a large bowl, mash black beans with a fork or potato masher until mostly smooth. Add cooked quinoa, breadcrumbs, onion, garlic, smoked paprika, cumin, chili powder, salt, pepper, and egg. Mix until well combined. Form mixture into 4–6 equal-sized patties. Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side, until golden brown and heated through. Remove patties from skillet and let rest for 2 minutes.