Quinoa and Black Bean Burgers with Tomatillo Guacamole

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This is another recipe from Fine Cooking magazine, and it was really, really good. I like it better than my other black bean burger recipe, but I think the guacamole is what makes this dish so fantastic. John used ranch dressing because he is allergic to guacamole, and he wasn’t as big of a fan. I give these an 8,and have noted my changes below in bold.
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For the burgers
  • 1 cup lower-salt chicken or vegetable broth
  • 1/2 cup quinoa (white, red, or black), well rinsed
  • 1/3 cup plus 2 Tbs. olive oil; more as needed I used less oil to pan fry these, probably 1/4 cup
  • 1 small fresh poblano chile, finely chopped
  • 4 scallions, thinly sliced
  • 2 large cloves garlic, finely chopped
  • 1 15-oz. can black beans, drained and rinsed I used a bit more, probably an additional half cup
  • 1/2 cup chopped fresh cilantro It could use a bit more, but not much
  • 1/2 cup plain panko
  • 1 large egg, beaten
  • 1/2 tsp. mild pure chile powder, such as ancho
  • 1/4 tsp. ground cumin
  • Kosher salt
  • 6 English muffins, toasted I think this is a must
For the guacamole
  • 1 large ripe Hass avocado, chopped
  • 1 medium tomatillo, chopped
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. thinly sliced scallion whites
  • 1 tsp. minced garlic
  • 1 tsp. finely chopped fresh serrano chile; more to taste
  • 1 tsp. fresh lime juice; more to taste

I used my own recipe and didn’t try this one, but I’m sure it’s fantastic.

Make the burgers

In a 2-quart saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork.

Heat 2 Tbs. of the oil in an 8-inch skillet over medium heat. Add the poblano, scallions, and garlic, and cook, stirring, until just softened, 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined.

Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chile powder, cumin, and 1/2 tsp. salt. With wet hands, gently form six 1/2-inch-thick patties. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours.

Make the guacamole

Mix the guacamole ingredients together, mashing lightly. Season to taste with salt and more lime juice. (The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning.)

Cook the burgers

Heat the remaining 1/3 cup oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Cook half of the burgers until well browned on one side, about 2 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm, and repeat with the remaining burgers, adding more oil if necessary. Serve on English muffins with the guacamole.

recipe retrieved from http://www.finecooking.com/recipes/quinoa-black-bean-burgers-tomatillo-guacamole.aspx

recipe by John Ash from Fine Cooking
Issue 129

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