Tex Mex Quinoa Veggie Burgers
Tex Mex Quinoa Veggie Burger
Servings: 6 people
Calories: 291kcal
Ingredients
- 2 medium ears of corn husks and silk removed
- 1 large red bell pepper
- ½ large red onion roughly chopped
- 1 large carrot roughly chopped
- 2 garlic cloves roughly chopped
- 1 15-ounce can black beans rinsed and drained
- ¼ cup chopped fresh cilantro
- 1 cup gluten-free rolled oats
- ½ cup raw sunflower seeds
- 1 cup cooked quinoa
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- 1 flax egg*
- tablespoons ground flaxseed
Toppings:
- Gluten-free burger buns
- Chopped lettuce
- Chopped tomatoes
- Smashed avocado
- Spicy Pineapple Salsa
Instructions
- Heat a grill to medium-high. Place the corn and bell pepper directly on the grill and cook until charred on the outside, 2-3 minutes per side. Remove and set aside until cool enough to handle.
- When cooled, cut the corn kernels off the cob. Remove the seeds from the pepper and cilantro. Chop the flesh into 1-inch pieces.
- Add the onion, carrot, and garlic to the bowl of a food processor fitted with the steel blade. Pulse until ground and no large chunks remain, 10-15 pulses. Reserve ½ cup of the beans and add the remaining to the food processor along with the corn and bell pepper. Process again until a dough starts to form. Transfer to a mixing bowl.
- Pour the oats and sunflower seeds into the food processor and pulse until ground into a flour. Add to the bowl along with the remaining beans, quinoa, spices, salt, and pepper. Add the flax egg and stir to combine. Add 3 tablespoons ground flaxseed and stir to combine. Add another tablespoon of ground flaxseed, if needed, to help the mixture bind.
- Shape into 6 burgers of equal size. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 400ºF. Bake the burgers on the center rack for 25-30 minutes, flipping halfway through. Let cool for 5 minutes to firm up before serving. Top as you prefer and enjoy!
Notes
To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and set aside for 5 minutes.
Nutrition
Nutrition Facts
Tex Mex Quinoa Veggie Burger
Amount Per Serving
Calories 291
Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 23mg1%
Potassium 606mg17%
Carbohydrates 44g15%
Fiber 10g40%
Sugar 4g4%
Protein 13g26%
Vitamin A 2600IU52%
Vitamin C 29.3mg36%
Calcium 50mg5%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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