Black Bean and Quinoa Burgers with Creamy Avocado Slaw
Looking for a delicious and healthy alternative to traditional beef burgers? These smoky chipotle black bean and quinoa burgers are the perfect solution. Packed with flavor and nutrients, they make for a satisfying meal that everyone will love. Plus, the creamy avocado slaw takes them to a whole new level.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chipotle in adobo sauce, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
- 2 avocados, diced
- 1 cup shredded cabbage
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Prepare the Burger Mixture: In a large bowl, mash the black beans with a fork. Add the cooked quinoa, breadcrumbs, chopped onion, minced garlic, chipotle, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- Form Patties: Divide the mixture into equal portions and shape them into patties. Refrigerate for at least 30 minutes to help them firm up.
- Cook the Burgers: Heat olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side, until golden brown and heated through.
- Make the Avocado Slaw: In a separate bowl, combine diced avocados, shredded cabbage, lime juice, and salt. Toss gently to coat.
- Assemble the Burgers: Serve the black bean quinoa patties on buns with the avocado slaw on top. Enjoy!
Cook’s tips
- Refrigerate the patties for at least 30 minutes to help them hold together during cooking.
- Use a non-stick skillet or lightly oil the pan to prevent sticking.
- Don't overmix the burger mixture; it should be just combined to keep the patties tender.
- For extra flavor, add a squeeze of lime juice to the patties before cooking.
- If the mixture is too wet, add more breadcrumbs; if too dry, add a little water or extra adobo sauce.
Substitutions
- Use sweet potato instead of quinoa for a different texture.
- Use vegan mayonnaise in the slaw for a dairy-free option.
- Substitute chipotle powder for the chipotle in adobo.
- Use panko breadcrumbs for a crispier patty.
- Use green cabbage or coleslaw mix instead of shredded cabbage.
Storage & reheating
Store leftover patties and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet or oven until warmed through.
FAQ
Can I make these burgers vegan?
Yes, they are already vegan if you use vegan breadcrumbs and skip any dairy in the slaw (which is already vegan).
Can I freeze the patties?
Yes, freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few minutes.
What can I serve with these burgers?
They are great with sweet potato fries or a side salad.
Can I bake the patties instead of frying?
Yes, bake at 375°F for 20-25 minutes, flipping halfway.
