Corn and Quinoa Mini Burgers

Name: Corn and Quinoa Mini Burgers
Prep time: 20M
Total time: 35M
Yield: 12 Sliders
Ingredients: ¾ cup GOYA® Organic Red Quinoa, rinsed; 1 cup frozen GOYA® Whole Kernel Corn, thawed; ⅓ cup parsley leaves, chopped; 2 large scallions, finely chopped; 1 tbsp. fresh thyme, chopped; 1½ tsp. GOYA® Adobo Light with Pepper; 1 can GOYA® Low Sodium Chick Peas, drained well; 1 lemon; ½ cup breadcrumbs, plus ¾ cup for coating; 3 tbsp. GOYA® Extra Virgin Olive Oil; 12 slider buns; Lettuce, tomato and red onion, for topping; GOYA® Salsita Ancho Chile, optional; Ketchup, optional

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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

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Ingredients

¾ cup

GOYA® Organic Red Quinoa, rinsed

1 cup

frozen GOYA® Whole Kernel Corn, thawed

⅓ cup

parsley leaves, chopped

large scallions, finely chopped

1 tbsp.

fresh thyme, chopped

1½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 can
(15.5 oz.)

GOYA® Organic Chick Peasor <a href="/en/products/chick-peas-can/" title="Chick Peas Can">Chick Peas</a>, drained well

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lemon

½ cup

breadcrumbs, plus ¾ cup for coating

3 tbsp.

GOYA® Extra Virgin Olive Oil

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slider buns

Lettuce, tomato and red onion, for topping

GOYA® Salsita Ancho Chile, optional

Ketchup, optional

Directions

Kitchen View

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® <a href="https://www.goya.com/en/products/salsita-ancho-chile/">Salsita Ancho Chile</a> and ketchup to use as a topping.

Products in this Recipe

Organic Red Quinoa

Whole Kernel Corn

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Adobo All-Purpose Seasoning with Pepper

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Organic Chick Peas

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Extra Virgin Olive Oil

Salsita Ancho Chile

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Recipe Tags

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.