Chipotle Quinoa and Black Bean Burgers

Chipotle Quinoa and Black Bean Burgers
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 225.8
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 429.3 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.0 g
  • Protein: 9.8 g

View full nutritional breakdown of Chipotle Quinoa and Black Bean Burgers calories by ingredient


Introduction

These are my home made Black Bean burgers. I use all organic ingredients in order to avoid GMOs. These have a kick because everyone in my family loves them spicy. And we enjoy them so much I make a huge batch at a time and then freeze them so we can eat them throughout the week for a quick meal. You can cut the recipe in half and cut down on spices if desired. This recipe is really forgiving as far as ingredients, so feel free to play around to see what works for you. (Also, feel free to substitute the chia seeds/water mixture with egg, if desired.) These are my home made Black Bean burgers. I use all organic ingredients in order to avoid GMOs. These have a kick because everyone in my family loves them spicy. And we enjoy them so much I make a huge batch at a time and then freeze them so we can eat them throughout the week for a quick meal. You can cut the recipe in half and cut down on spices if desired. This recipe is really forgiving as far as ingredients, so feel free to play around to see what works for you. (Also, feel free to substitute the chia seeds/water mixture with egg, if desired.)
Number of Servings: 16

Ingredients

    • 1 (29 ounce) can organic black beans, rinsed and drained
    • 1 15 ounce can of organic pinto beans (you can use all black beans if you want or even substitute kidney or other beans!)
    • 1 and 1/2 cup quinoa, cooked per directions (with vegetable base instead of water)
    • 1 1/3 cup organic steel cut oats (cal also use regular oats or bread crumbs, as desired.)
    • 2 minced organice yellow bell pepper
    • ½ minced organic yellow onion
    • 8 clove organic garlic, minced
    • 2 organic teaspoon salt
    • 7 teaspoon Valentina sauce (or other hot sauce)
    • 4 tablespoons Chia Seeds mixed with 8 tablespoons water
    • 5 small jalapenos, seeds in, diced
    • 3 small Cheyenne peppers, diced
    • 7 Chipotle Peppers, diced
    • 2 teaspoons dried organic Cilantro (you can also use fresh)

Tips

Take special care when forming the patties so they are sturdy around the edges. This will ensure they don't break apart or crumble when cooking.

Also, I take the onions and peppers and really spend some time smashing them in a colander to help squeeze out as much water as possible so the resulting recipe is less mushy.


Directions

Mush Ύ of beans with a fork, and add the rest of the beans whole (for more substance). Add remaining ingredients and mix it all up with your hands. Form 16 large (sturdy) patties and place on an oiled cookie sheet (I used stoneware). Bake in the oven for 20 minutes on each side at 350 degrees. Freeze unused patties and heat them up later in a frying pan with a small amount of olive oil. Top with cheese, tomatoes, lettuce, avacado, etc.

You can also crumble and use for a vegetarian taco salad, tacos, enchalads, etc. YUM!

Serving Size: Makes 16 large patties