Corn and Quinoa Mini Burgers
Reimagine burger night with a healthy and delicious quinoa and corn patty recipe. This entirely plant-based burger is packed with flavor and has a satisfying texture that everyone will love. It’s also a great option to make-ahead; whip up the burger mixture the night before and store in the refrigerator. Form and pan fry patties for an easy meatless dinner.
Total Time
35m
Prep Time:20m
Yields:12 Sliders
Ingredients
¾ cup
1 cup
⅓ cup
parsley leaves, chopped
2
large scallions, finely chopped
1 tbsp.
fresh thyme, chopped
1 can
(15.5 oz.)
1
lemon
½ cup
breadcrumbs, plus ¾ cup for coating
3 tbsp.
12
slider buns
Lettuce, tomato and red onion, for topping
Ketchup, optional
Directions
Step 1
Bring 1¼ cups water to a boil in a small saucepan. Stir in quinoa. Cook covered over low heat for 15 min. Stir in corn; cook until quinoa and corn are tender, 5 min. more. Stir in parsley, scallion, thyme and Adobo seasoning. Remove from heat.
Step 2
Mash chickpeas in large bowl with potato masher or fork. Grate and juice lemon into bowl. Stir in ½ cup breadcrumbs and quinoa mixture until combined. Form into twelve 3-inch diameter patties (? cup each). Dredge in remaining breadcrumbs to coat.
Step 3
Heat 1½ tbsp. oil in a large heavy skillet over medium heat. Cook 6 patties until golden brown, about 3 min. per side. Repeat. Serve on slider buns with lettuce, tomato and onion.
Note: Mix together equal parts of GOYA® Salsita Ancho Chile and ketchup to use as a topping.
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Corn and Quinoa Mini Burgers
Prep Time 20m
Total time 35m
Yields: 12 Sliders
Reimagine burger night with a healthy and delicious quinoa and corn patty recipe. This entirely plant-based burger is packed with flavor and has a satisfying texture that everyone will love. It’s also a great option to make-ahead; whip up the burger mixture the night before and store in the refrigerator. Form and pan fry patties for an easy meatless dinner.
Ingredients
¾ cup
1 cup
⅓ cup
parsley leaves, chopped
2
large scallions, finely chopped
1 tbsp.
fresh thyme, chopped
1 can (15.5 oz.)
1
lemon
½ cup
breadcrumbs, plus ¾ cup for coating
3 tbsp.
12
slider buns
Lettuce, tomato and red onion, for topping
Ketchup, optional
Directions
Step 1
Bring 1¼ cups water to a boil in a small saucepan. Stir in quinoa. Cook covered over low heat for 15 min. Stir in corn; cook until quinoa and corn are tender, 5 min. more. Stir in parsley, scallion, thyme and Adobo seasoning. Remove from heat.
Step 2
Mash chickpeas in large bowl with potato masher or fork. Grate and juice lemon into bowl. Stir in ½ cup breadcrumbs and quinoa mixture until combined. Form into twelve 3-inch diameter patties (? cup each). Dredge in remaining breadcrumbs to coat.
Step 3
Heat 1½ tbsp. oil in a large heavy skillet over medium heat. Cook 6 patties until golden brown, about 3 min. per side. Repeat. Serve on slider buns with lettuce, tomato and onion.
Note: Mix together equal parts of GOYA® Salsita Ancho Chile and ketchup to use as a topping.
