Ingredients

The following ingredients have 6 Servings
  • 1/2 oz package dried shitake mushrooms (or any variety you like)
  • 1/2 red onion (peeled)
  • 1 jalapeno pepper
  • 1/2 yellow bell pepper (any color you like)
  • 1 cup cooked black beans (canned is fine rinsed and well drained)
  • 1/2 cup bread or cracker crumbs
  • 1 large egg
  • 1 1/2 cups cooked red quinoa (regular quinoa is fine (too)
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp onion salt
  • 1/2 tsp freshly cracked black pepper
  • olive oil for frying
  • 1/2 cup mayonnaise
  • 1 small can chipotle chilies in adobo sauce (you won't need the whole can)
  • whole grain buns
  • thinly sliced red onion
  • sliced heirloom tomato
  • lettuce

Instruction

  • Reconstitute the mushrooms according to the package directions. Drain them and squeeze out excess moisture with a paper towel.
  • Give the onion and bell pepper a rough chop and put them in the bowl of a food processor. Cut the stem off the jalapeno, and slice it, seeds and all. Add it to the processor along with the mushrooms. Pulse the machine about 12 times.
  • Add the beans and pulse 8 more times. Scrape down the sides of the machine, and pulse another 8 times.
  • Add in the crumbs, the egg, the quinoa, the Worcestershire sauce, salts, and pepper. Pulse about 12 times until everything is combined but still has texture.
  • Use a 1/2 cup measure to scoop out the mixture and form into burgers. Separate the burgers with waxed paper, and cover with plastic wrap. Put in the refrigerator to chill until needed.
  • To cook the burgers, coat the bottom of a pan with olive oil and heat until hot. Fry the burgers for about 7-10 minutes per side, on a medium heat. Flatten the burgers with your spatula if they are on the thick side.
  • Make the chipotle mayo by mixing the mayonnaise with the sauce from the chiles, to taste.
  • Serve up your burgers with all the traditional fixings.