This low fat veggie burger is packed with protein and loaded with flavor. It holds together well in patty form and can be pan seared, broiled or grilled. Serve on a bun or without and if you like, spice it up with some chili lime mayo.
Cooking With Friends Kitchen
2 eggs, lightly beaten
1 ¼ cups Italian bread crumbs
1 onion, diced finely
1 garlic clove, chopped finely
1 cup cooked quinoa (in vegetable or chicken stock)
½ cup Swiss Chard, blanched for a few minutes, drained and chopped (about 10 leaves)
1 ear of corn, cooked and kernels removed
½ cup canned black beans, rinsed and roughly chopped
1 jalapeno pepper, seeded and diced finely
¼ cup cilantro, washed and chopped
1 teaspoon salt
2 teaspoons Garam Masala
1 tablespoon olive oil plus more for sautéing
In a small skillet, heat one tablespoon of olive oil and then sauté the onions and garlic for five minutes, stirring a few times. Set aside. In a medium sized bowl, mix together the eggs, quinoa, bread crumbs, onion and garlic, cooked Swiss Chard, corn, black beans, pepper, cilantro, salt and Garam Masala. Using your hands, mix until all ingredients come together well and patties can be formed. You can form the patties and then lay on parchment paper to freeze or cook immediately. If cooking, I prefer to cook them in a skillet. Simply heat a few tablespoons of olive oil until medium, add the patties and cook for about three minutes on each side until crispy and golden. Serve with a salad, some chili lime mayo or even the peach salsa for a delicious and satisfying meatless meal.
Chili Lime Mayonnaise: For every two tablespoons of mayonnaise use one lime wedge and ¼ teaspoon chili powder. Feel free to experiment with Greek yogurt and try a tatziki sauce too.