Vegan Chipotle Black Bean and Quinoa Burger

Vegan Chipotle Black Bean and Quinoa Burger

Ingredients 1 cup pre-rinsed quinoa 1½ cups water ¼ teaspoon kosher salt 2 – 15 ounce cans black beans, rinsed and drained (or 4 cups cooked black beans) 1 teaspoon ground cumin 3 green onions, green and white parts, chopped 1/3 cup Chipotle Vegenaise or vegan mayo mixed with chipotle chili powder to taste ¼ teaspoon black pepper ½ cup plus 6 tablespoons garbanzo bean flour or all-purpose gluten free flour Olive or grapeseed oil Directions Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa. Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour, stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties. Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to simmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet, do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown. A gluten free recipe that serves 6 people.