Spicy Tex-Mex Quinoa Burgers
These zesty quinoa burgers are full of flavor and super easy to make! Pile on your favorite burger toppings for a delicious vegan dinner that everyone will love.
Servings: 6
Calories: 293kcal
Equipment
Ingredients
- ¾ cup rolled oats
- 1 ½ cups cooked quinoa (preferably cooked in vegetable broth)
- 1 cup cooked or canned red kidney beans, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon red wine vinegar
- Hot sauce, to taste (optional)
- Salt and pepper, to taste
- 1 tablespoon canola oil (or high-heat oil of choice)
For Serving
- 6 burger buns
- Toppings of choice, such as lettuce, tomato, onion, avocado, vegan mayo, and vegan cheese
Instructions
- Place the oats into the bowl of a food processor and blend to a powder.
- Add the quinoa, beans, onion, garlic, tomato paste, chili powder, cumin, vinegar, hot sauce, salt, and pepper.
- Pulse the food processor to finely chop and mix the ingredients, stopping to scrape down the sides of the bowl as need. Don't overblend — keep some texture in the mixture.
- Lightly oil the bottom of a medium nonstick skillet and place it over medium heat.
- Give the oil a minute to heat up, then shape the burger mixture into patties, transferring each directly to the skillet. Only add as many patties as you can fit without crowding. Cook the rest in a second batch.
- Cook the patties for about 5 minutes on each side, until browned and lightly crisp.
- Remove the patties from the skillet and stuff them into buns. Top with toppings of choice and serve.
Nutrition
Serving: 1burger (with bun) | Calories: 293kcal | Carbohydrates: 49g | Protein: 10.6g | Fat: 6.2g | Saturated Fat: 0.8g | Sodium: 530mg | Potassium: 287mg | Fiber: 6.4g | Sugar: 5.3g | Calcium: 89mg | Iron: 7mg