Lunch: Clean Veggie Burgers Recipe | MyRecipes

Recipe by Sidney Fry, MS, RD Store-bought buns and bread nearly always contain artificial preservatives to help maintain freshness. Instead, buy whole-grain buns from your local bakery, where ingredients are kept clean and simple. Tightly wrap extra buns

Ingredients

1 (15-ounce) can unsalted black beans, rinsed, drained, and divided
4 teaspoons olive oil, divided
2 tablespoons finely chopped shallots
5 tablespoons uncooked quinoa, rinsed, drained, and divided
6 tablespoons water
4 ounces cremini mushrooms
2 garlic cloves
2 tablespoons chopped fresh cilantro
2 teaspoons seeded minced serrano chile
1 teaspoon ground cumin
5/8 teaspoon kosher salt, divided
1/4 teaspoon ancho chile powder
1 large egg
1/2 cup chopped peeled ripe avocado
1 tablespoon fresh lime juice
1 small tomatillo, finely chopped
4 whole-grain bakery-style hamburger buns, toasted
4 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices red onion

Instructions

Preheat oven to 350 °.
Spread half of beans in a single layer on a foil-lined baking sheet. Bake at 350 ° for 20 minutes. Place toasted beans in a large bowl.
Heat a small saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add 3 tablespoons quinoa; cook 2 minutes or until toasted, stirring frequently. Add 6 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
Combine remaining 2 tablespoons uncooked quinoa, mushrooms, garlic, and remaining (untoasted) beans in a food processor; pulse until coarsely chopped. Add the cooked quinoa mixture, cilantro, serrano, cumin, 1/2 teaspoon salt, chile powder, and egg; pulse until combined. Add mixture to toasted beans; stir well to combine. Divide the mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add patties; cook 10 minutes, gently turning once.
Combine chopped avocado, lime juice, tomatillo, and remaining 1/8 teaspoon salt in a small bowl; mash to desired consistency.
Place 1 patty on bottom half of each bun. Top each patty with 1 tomato slice, 1 onion slice, and about 2 tablespoons avocado mixture. Top with top halves of buns.

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