Black Bean & Quinoa Veggie Burger

  1. Avocado Spread: Place all ingredients except chiles and cilantro in bowl of electric mixer.
  2. Beat on low speed 1 min.
  3. ; scrape down side of bowl.
  4. Beat an additional 30 sec.
  5. Fold in chiles and cilantro.
  6. Refrigerate until ready to use.
  7. Veggie Burgers: Combine all ingredients except cracker crumbs, rolls, cucumbers and sprouts; stir in crumbs.
  8. (Add more crumbs if mixture is too wet to shape into patties.)
  9. Use #16 scoop to measure vegetable mixture for each patty.
  10. Flatten patties slightly; place in parchment-lined sheet pan.
  11. Refrigerate until ready to cook.
  12. For each serving: Cook 1 patty in 1-1/2 tsp.
  13. hot oil in skillet 1 min.
  14. on each side or until golden brown on both sides.
  15. Transfer to 350 degrees F-convection oven; bake 5 to 8 min.
  16. or until heated through.
  17. Spread 1 Tbsp.
  18. Avocado Spread onto each cut side of roll.
  19. Fill with 1 Veggie Burger, 1/4 oz.
  20. cucumbers and about 1 Tbsp.
  21. sprouts.

avocado spread, philadelphia original cream cheese, avocados, lime juice, tapatio, poblano chiles, cilantro, veggie burgers, quinoa, black beans, sweet potatoes, yellow peppers, eggs, oil, carrots, red onions, cilantro, ground cumin, salt, butter crackers, sandwich rolls, cucumbers, bean sprouts

Taken from www.kraftrecipes.com/recipes/black-bean-quinoa-veggie-burger-115401.aspx (may not work)

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