Black Bean Quinoa Sliders

These Black Bean Quinoa Sliders are one of my “go-to” recipes.  What I love about them is their simple, whole ingredients that don’t lack in flavor. Using poblano pepper or hatch chili provides a smokey flavor. The beans and quinoa make these sliders filled with protein, plus anything mini is just irresistible! Also, most meat-free patties use eggs or some kind of breadcrumbs to bind them together; Instead, this recipe uses quinoa flour which keeps them gluten free for those intolerant to wheat.

Top them with any of your favorite burger add ons and you have yourself one healthy, balanced meal.
Makes 7 sliders

  • 1 tablespoon extra virgin oil olive
  • 2 – 3 cloves garlic, roughly chopped
  • 1 large poblano pepper or hatch chili, seeds removed, roughly chopped
  • 3/4 cup onion, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • dash cayenne pepper
  • dash coriander
  • 1 tablespoon tomato paste {Tip ketchup works great too}
  • 1 bay leaf
  • 1/4 cup vegetable broth
  • 1 can (about 1 1/4 cup) black beans, drained and rinsed
  • 1 cup cooked quinoa (about 1/2 cup uncooked)
  • 2 tablespoons quinoa flour
  • 1 tablespoon cilantro, minced
  • 1/4 teaspoon salt

mini burger buns (whole wheat or gluten free)

assorted toppings: ketchup, mustard, hummus, tomatoes, lettuce, guacamole, onions, pickles, mushrooms, roasted bell peppers, or anything else!

Heat oven to 375ºF

  1. In a medium saute pan, heat oil and sauté garlic, poblano pepper, and onion, for 3 – 4 minutes until onions get translucent.
  2. Add spices, tomato paste, and bay leaf, incorporating well throughout the vegetables. Add vegetable broth, cover and let steam for 5 minutes or until peppers and onions are easily pierced with a fork.
  3. Remove from heat, and discard bay leaf.
  4. In a food processor fitted with a steel blade, puree vegetables with 1/2 cup black beans to a medium-fine pulp. {Tip: Avoid processing to a completely smooth consistency, you want some chunks.}
  5. Combine pureed bean mixture with cooked quinoa, quinoa flour, cilantro, and salt, to taste. Chill for 30 minutes to help firm up the mixture.
  6. Form patties using a cookie or biscuit cutter to help shape them evenly, using about a 1/4 cup of mixture. Place patties on a sheet pan lined with aluminum foil or parchment paper and bake for 20 minutes.  Tip: The patty mixture will be very wet, but baking them dries them out substantially.}

 By Stephanie Hoban, MS, RD, LD

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