Spicy Black Bean Burgers with Avocado Crema

Ingredients

• 2 cans Black beans, canned, rinsed and drained
• 1 cup Cooked quinoa
• 0.5 cup Red onion, finely chopped
• 2 tablespoons Chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Vegan Worcestershire sauce
• 0.5-0.75 cup Breadcrumbs, gluten-free
• 2 medium Avocado
• 2 tablespoons Lime juice
• 0.5 cup Plant-based sour cream
• 2 tablespoons Water
• 4 Burger buns, gluten-free if needed
• as needed Toppings of choice (lettuce, tomato, etc.)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, mash the black beans with a fork or potato masher, leaving some whole beans for texture.
2. 2Add the cooked quinoa, red onion, chipotle peppers, chili powder, cumin, garlic powder, salt, pepper, and vegan Worcestershire sauce to the mashed beans. Mix well to combine.
3. 3Gradually add the breadcrumbs, mixing until the mixture forms a firm patty that holds its shape. Start with 1/2 cup and add more if needed.
4. 4Form the mixture into 4 patties.
5. 5Heat a large skillet over medium heat. Cook the patties for 5-7 minutes per side, or until heated through and slightly browned.
6. 6While the patties are cooking, prepare the avocado crema: In a blender or food processor, combine the avocado, lime juice, plant-based sour cream, and water. Blend until smooth and creamy. Add more water if needed to reach desired consistency.
7. 7Serve the black bean burgers on toasted buns with avocado crema and your favorite toppings.

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