Description
These are yummy served on an English muffin or just by themselves!
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Directions
In a 2-quart saucepan, bring the broth to a simmer; add the quinoa, cover, turn the heat to medium-low and cook until tender and all the liquid is absorbed, 10-15 minutes. Remove from the heat and let stand for 3-5 minutes. Uncover and fluff with a fork.
Heat 2 T.oil in an 8-inch skillet over medium heat. Add the poblanos, green onions and garlic and cook stirring until just softened, 2-3 minutes. Transfer to a food processor. Add the beans and quinoa and pulse until the beans are chopped and the mixture is combined.
Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chile powder, cumin and 1/2 tsp. salt. With wet hands, gently form 6, 1/2 inch thick patties. Refrigerate, uncovered until firm, at least 30 minutes and up to 4 hours.
Make the guacamole by mixing all ingredients together, mashing lightly and season to taste with salt and lime juice.
Cook the burgers by heating the remaining oil in a heavy-duty skillet over medium heat until shimmering. Cook half the burgers until well-browned on one side, about 2 minutes. Flip and brown the other side. Repeat with remaining burgers. Transfer to a serving plate and serve with guacamole and English muffins. Serves 6.
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Ingredients
 Burgers:
1 cup chicken or vegetable broth
1/2 cup quinoa, (white, red or black), rinsed
1/3 cup plus 2 T. olive oil
1 small poblano chile, finely chopped
4 green onions, thinly sliced
2 large cloves garlic, finely chopped
1 (15 oz.) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1/2 cup plain panko
1 large egg, beaten
1/2 tsp. chile powder (like ancho)
1/4 tsp. ground cumin
Salt and pepper to taste
Toasted English muffins
Guacamole:
1 large ripe avocado, chopped
1 medium tomatillo, chopped
2 T. fresh chopped cilantro
1 T. sliced green onion
1 tsp. minced garlic
1 tsp. finely chopped serrano chile, more or less to taste
1 tsp. fresh lime juice
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