1/2ozpackage dried shitake mushroomsor any variety you like
1/2yellow bell pepperany color you like
1cupcooked black beanscanned is fine rinsed and well drained
1/2cupbread or cracker crumbs
1 1/2cupscooked red quinoa (regular quinoa is finetoo
1/2tspfreshly cracked black pepper
olive oil for frying
1small can chipotle chilies in adobo sauceyou won't need the whole can
whole grain buns
thinly sliced red onion
sliced heirloom tomato
Reconstitute the mushrooms according to the package directions. Drain them and squeeze out excess moisture with a paper towel.
Give the onion and bell pepper a rough chop and put them in the bowl of a food processor. Cut the stem off the jalapeno, and slice it, seeds and all. Add it to the processor along with the mushrooms. Pulse the machine about 12 times.
Add the beans and pulse 8 more times. Scrape down the sides of the machine, and pulse another 8 times.
Add in the crumbs, the egg, the quinoa, the Worcestershire sauce, salts, and pepper. Pulse about 12 times until everything is combined but still has texture.
Use a 1/2 cup measure to scoop out the mixture and form into burgers. Separate the burgers with waxed paper, and cover with plastic wrap. Put in the refrigerator to chill until needed.
To cook the burgers, coat the bottom of a pan with olive oil and heat until hot. Fry the burgers for about 7-10 minutes per side, on a medium heat. Flatten the burgers with your spatula if they are on the thick side.
Make the chipotle mayo by mixing the mayonnaise with the sauce from the chiles, to taste.
Serve up your burgers with all the traditional fixings.
https://theviewfromgreatisland.com/red-quinoa-and-black-bean-veggie-burgers/ May 13, 2014