Corn and Quinoa Mini Burgers

Corn and Quinoa Mini Burgers
Corn and Quinoa Mini Burgers

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Prep time

20m

Total time

35m

Yields

12

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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1 cup

frozen GOYA® Whole Kernel Corn, thawed

cup

parsley leaves, chopped

2

large scallions, finely chopped

1 tbsp.

fresh thyme, chopped

1 can (15.5 oz.)

GOYA® Low Sodium Chick Peas, drained well

1

lemon

½ cup

breadcrumbs, plus ¾ cup for coating

3 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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12

slider buns

Lettuce, tomato and red onion, for topping

Ketchup, optional

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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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 (⅓ 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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Main Dishes Under 40

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