This veggie burger is chock full of flavor and texture, packed with quinoa, black beans and mushrooms. It’s topped with a creamy avocado-tomatillo guacamole!
Let’s rewind for a sec back to the second part of our recent vacation. Read about the first part here.
For the second half of our vacation, we headed back West to celebrate Nick’s sister’s wedding! Nick’s been gone a lot this year for work, so I’m really glad he got to be home for the festivities. The wedding was at a gorgeous ranch in the mountains and everything about the day was just so, so pretty.
I got to meet a bunch of Nick’s family I hadn’t met before, and got to see some that I hadn’t seen for a while. I also got to check out my in-laws’ new house! They just moved to ski country, so we’re really excited to go back and visit in the winter. We’re just hoping this winter brings a lot more snow than last.
All in all, we had an amazing vacation. It was super relaxing, filled with love, and just exactly what we needed.
So, food. Here’s another veggie-friendly meal that was a huge hit with the hubs. I don’t get a ton of cooking magazines anymore, since I read tons (hundreds!) of food blogs and get lots of ideas from the internet. I still get Cooking Light, though, it’s one I’ve always really enjoyed. I’ve made a lot of their recipes and they always turn out great– and never taste light!
I saw these veggie burgers in one of their recent issues and I immediately bookmarked the page. I’ve only made veggie burgers a handful of times, but these ones looked and sounded especially good. I was intrigued by the recipe, which uses half baked and half uncooked black beans, as well as half cooked and half uncooked quinoa. Such an interesting contrast of textures!
The burgers turned out really well. Both the flavor and the texture was great, and the tomatillo guacamole on top was exceptional. I was also really impressed with how well they stayed together once we dug in. Some veggie burgers really fall apart, but these stayed in their buns nicely. We had Nick’s grandma over for dinner, and both of them gave these burgers 5 stars.
- 1 (15 oz) can black beans, rinsed, drained, and divided
- 4 tsp olive oil, divided
- 2 tbsp finely chopped shallots
- 5 tbsp uncooked quinoa, rinsed, drained, and divided
- 6 tbsp water
- 4 oz baby bella mushrooms
- 2 garlic cloves
- 2 tbsp chopped fresh cilantro
- 2 tsp minced jalapeno
- 1 tsp ground cumin
- ⅝ tsp kosher salt, divided
- ¼ tsp chipotle chile powder
- 1 large egg
- 2 medium avocados, diced
- 1 tbsp fresh lime juice
- 1 small tomatillo, finely chopped
- 4 buns, for serving
- Tomato slices, for serving
- Preheat oven to 350 degrees.
- Spread half of the black beans in a single layer on a foil-lined baking sheet. Bake 20 minutes.
- Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallots and cook until softened, 3-5 minutes. Add 3 tablespoons of the quinoa and stir, cooking a couple minutes until toasted. Add the water and bring to a boil, then reduce heat, cover and simmer 10 minutes or until liquid is absorbed.
- In a food processor, combine remaining uncooked quinoa, mushrooms, garlic, and untoasted beans, and pulse a few times until coarsely chopped. Add the cooked quinoa mixture, cilantro, jalapeno, cumin, ½ teaspoon salt, chile powder, and egg, then pulse until combined. Pour mixture into a bowl and add toasted beans. Stir well to combine.
- Divide the mixture into 4 equal portions and shape each portion into a ½-inch-thick patty.
- Heat remaining oil in a large cast-iron skillet over medium heat. Carefully add the burgers and cook 5 minutes. Gently flip the burgers and cook and additional 5 minutes.
- Meanwhile, combine the avocado, lime juice, tomatillo, and remaining salt in a small bowl, and mash with a fork.
- Serve burgers on toasted buns with guacamole and tomato slices!
Original recipe from Cooking Light.