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
Calories: 291kcal | Carbohydrates: 44g | Protein: 13g | Fat: 8g | Sodium: 23mg | Potassium: 606mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2600IU | Vitamin C: 29.3mg | Calcium: 50mg | Iron: 3.7mg