Meatless Monday Recipe: Rueben's Veggie Burger

RUEBEN’S VEGGIE BURGER
PREP: 15 min. (plus overnight chilling)
COOK: 20 min. SERVES 6
Rueben’s Burger Bistro in Boulder, Colo., makes
this Southwestern-inspired patty with roasted
red peppers, corn and cilantro as well as
quinoa, a complete protein that contains all
the essential amino acids needed by the body
to build muscles.

¼ cup quinoa
½ cup vegetable broth
2 14-ounce cans black beans, rinsed and
drained
½ white onion, diced
1∕2 cup roasted red peppers, diced
1∕3 cup cooked corn
1 canned chipotle pepper, drained and
diced
1∕4 cup cilantro, chopped
1 teaspoon salt
½ cup panko breadcrumbs, plus extra

1. Combine the quinoa and broth in a
saucepan, bring to a boil, then reduce heat
and simmer covered until the quinoa is tender,
about 15 minutes. In a bowl, slightly mash the
black beans. Mix with remaining ingredients.
Chill the mixture overnight.
2. Shape mixture into patties. Brown and heat
in a frying pan with a little olive oil, about 3
minutes per side. Serve on a bun with your
favorite toppings and condiments.
Per serving (½ cup per patty): 183 calories,
1 g fat (.1 g saturated fat) 0 mg cholesterol, 10
g protein, 34 g carbohydrates, 9 g fiber, 394.5
mg sodium