Corn and Quinoa Mini Burgers
<p>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.</p>
Total Time
35m
Prep Time:20m
Yields:12 Sliders
Ingredients
¾ cup
GOYA® Organic Red Quinoa , rinsed
1 cup
frozen GOYA® Whole Kernel Corn , thawed
⅓ cup
<p>parsley leaves, chopped</p>
2
<p>large scallions, finely chopped</p>
1 tbsp.
<p>fresh thyme, chopped</p>
1 can
(15.5 oz.)
GOYA® Organic Chick Peas or <a href="/en/products/chick-peas-can/" title="Chick Peas Can">Chick Peas</a>, drained well
1
<p>lemon</p>
½ cup
<p><span>breadcrumbs, plus <span>¾</span> cup for coating</span></p>
3 tbsp.
12
<p>slider buns</p>
<p><span>Lettuce, tomato and red onion, for topping</span></p>
GOYA® Salsita Ancho Chile , optional
<p><span>Ketchup, optional</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p> <p><strong>Note:</strong> 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.</p>
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Corn and Quinoa Mini Burgers
Prep Time: 20m
Total time: 35m
Yields: 12 Sliders
<p>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.</p>
Ingredients
¾ cup
GOYA® Organic Red Quinoa , rinsed
1 cup
frozen GOYA® Whole Kernel Corn , thawed
⅓ cup
<p>parsley leaves, chopped</p>
2
<p>large scallions, finely chopped</p>
1 tbsp.
<p>fresh thyme, chopped</p>
1 can (15.5 oz.)
GOYA® Organic Chick Peas or <a href="/en/products/chick-peas-can/" title="Chick Peas Can">Chick Peas</a>, drained well
1
<p>lemon</p>
½ cup
<p><span>breadcrumbs, plus <span>¾</span> cup for coating</span></p>
3 tbsp.
12
<p>slider buns</p>
<p><span>Lettuce, tomato and red onion, for topping</span></p>
GOYA® Salsita Ancho Chile , optional
<p><span>Ketchup, optional</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p> <p><strong>Note:</strong> 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.</p>
