For Burgers:
1 c. chicken broth
1/2 c. quinoa, well rinsed
Olive oil
2 T. shallots, chopped (or onion) (or fast lane: 1/4 t. onion powder)
2 large cloves garlic, minced or pressed (or fast lane: 1/4 t. garlic powder)
1 15-oz can black beans, drained and rinsed
1/3 c. chopped fresh cilantro
2 T. dried bread crumbs
1 large egg, beaten
1/2 t. mild chili powder
1/4 t. ground cumin
1/2 t. kosher salt
2 t. lime juice
For Easy Guacamole:
1 large Hass avocado, chopped
1/4 c. chunky salsa (I use Pace brand)
2 T. chopped fresh cilantro
1 t. lime juice
1 c. sour cream for plating
For Burgers:
Bring broth to boil. Add quinoa, cover, turn heat down and cook until tender and all liquid is absorbed, 10 to 15 minutes.
Remove from heat and let stand for 5 minutes. Uncover and fluff with fork.
Meanwhile, heat 2 T. oil in small skillet over medium heat.
Add shallots and cook until tender, about 3 minutes.
Remove skillet from heat and add garlic. Let cook, stirring, for a minute. Don’t let it burn.
Transfer to food processor.
In large bowl, beat egg, lime juice, chile powder, cumin, salt, and cilantro. Mix well, and set aside.
To food processor, also add rinsed beans and quinoa.
Pulse a few times, just until beans are chopped and mixture is combined.
Transfer to the large bowl, sprinkle bread crumbs over beans, and gently mix with egg mixture with rubber spatula.
Take the spatula and draw a line dividing mixture in half.
Draw more lines dividing each half into thirds, so you have 6 sections.
With wet hands, form the sections into six 1/2-inch patties.
Carefully place on flat plate or small baking sheet, and refrigerate, uncovered, until firm, 30 minutes or up to 4 hours.
For Guacamole:
Mix guacamole ingredients, mashing just lightly with a fork.
Transfer to serving bowl, and cover surface with plastic wrap to keep from browning.
To Cook Burgers:
Heat 1/3 c. oil in heavy duty skillet over medium heat until shimmering hot.
Carefully add 3 burgers and cook until well browned on bottom, about 2 minutes.
It is important to get a crispy crust on the burgers for great texture.
Carefully flip burgers and brown the other side another 1-2 minutes.
Transfer to plate, and cover loosely with foil to keep warm, and repeat with remaining burgers, adding more oil if necessary.
Plate with lime wedge, guacamole and sour cream. Yum!
Adapted from Fine Cooking
