Loading...Ingredients
Scale
For the Burgers:
- 1/2 cup diced red bell pepper (about 1/2 bell pepper)
- 1 1/2 cups black beans
- 1/4 cup minced shallot (about 1 shallot)
- 1 cup cooked quinoa
- 1/2 cup Sabra Supremely Spicy Hummus*
- 1/3 cup quinoa flakes
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon salt
- 8 hamburger buns
- Optional toppings: caramelized onions, lettuce, tomato, pickles
For the Chipotle Special Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon chipotle in adobo sauce (about one chipotle pepper)
- 2 tablespoons ketchup
- 1 tablespoon olive oil
- Salt to taste
Instructions
For the Burgers:
- In a food processor, pulse bell pepper until finely chopped. Add beans and pulse until thick and pasty. Place bean mixture into a large mixing bowl and stir in shallot, quinoa, hummus, quinoa flakes chipotle powder and salt until mixture is sticky and holds together.
- Form mixture into eight patties and refrigerate for 30 minutes, uncovered.
- Meanwhile, preheat grill to medium-low; clean and lightly oil grill and make the Chipotle Special Sauce.
- Cook burgers on grill for about 6 minutes on each side, or until heated through.**
- Place burger on a toasted hamburger bun. Spread chipotle special sauce on the bun and layer on desired toppings like caramelized onion, lettuce, tomato and pickles.
For the Chipotle Special Sauce:
- Using a food processor or immersion blender, blend the Greek yogurt, chipotle pepper, ketchup and olive oil to a puree. Salt to taste. Spread on hamburger buns.
Notes
*Not a fan of spicy? Swap Sabra Supremely Spicy Hummus for Roasted Red Pepper and use 1/2 tablespoon chipotle in the special sauce.
**You can also use an indoor grill pan or fry pan and cook for about 3-4 minutes on each side.
***For a vegan friendly sauce, swap Greek yogurt with vegan mayo.