Meatless Monday Recipe: Rueben's Veggie Burger
Rueben’s Burger Bistro in Boulder, Colo., makes this Southwestern-inspired patty with roasted red peppers, corn and cilantro as well as quinoa.
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.
Serves 6. 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