Sun-dried tomato and Jalapeño Quinoa Burgers

Who’s ready for another veggie burger recipe!? I know I am. Lately I cannot get enough of veggie burgers. I love the fact that they are quick and easy to make, always leave me with leftovers for the week, and are oh so tasty! I’ve made black bean, chickpea and brown rice sweet potato veggie burgers in the past, but this was the first time I used quinoa. And it was amazing.

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These lovely burgers had a great texture. They were thick, chunky, chewy and had a bit of crunch from the quinoa! Delightful.

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There are not a lot of ingredients in this recipe, but the sun-dried tomatoes and jalapeños along with the herbed quinoa really make these burgers’ flavor pop!

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Topped with a little fresh avocado and a dollop of hummus and you’ll be in heaven.

Sun-dried Tomato, Jalapeño Quinoa Burgers

Makes 6 petite patties

1/2 cup quinoa (dry)

1 can black beans

1/8 cup chopped jalapeño peppers

1/4 cup sliced sun-dried tomatos

2 cloves of garlic, minced

1/2 tsp chives

1/2 tsp dried lemon peel

1/2 tsp tarragon

To make these burgers start by cooking the quinoa according to package directions. While the quinoa is simmering, add in the chives, dried lemon peel and tarragon to give it some flavor.

In a medium sized bowl, add the black beans and mash away. Mash the beans as much or as little as you want depending on the texture of the burger you prefer.

After your beans are at a consistency you like, add in the jalapeños, sun-dried tomatoes and garlic and stir to combine.

At this time start preheating your oven to 400 degrees and line a baking sheet with tin foil.

Once the quinoa is done cooking, let cool a few minutes before adding to the black bean bowl. When the quinoa/bean mixture has cooled down enough to touch, then form the mixture into patties and place on the baking sheet.

Bake for about 15 minutes, flipping the burgers about halfway in between. Enjoy!

Oatmeal forever,

Sydney

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