Black Bean Chip & Dip Burgers

Serve with potato salad & coleslaw.

Recently we were in New Bransfels, TX for several weeks— golfing, sight-seeing and just relaxing. It was an opportunity to meet  new people and develop friendships. Among other things, we discussed food (no surprise there). This is a Taste of Home recipe (created by KT Rehrig, Allentown, PA) that Sharon Wall, Canada, recommended. 
The recipe makes 8 grilled burgers; we made them into larger steak burgers (served without buns) and cooked them on the griddle. However, we will definitely do the bun version later.

Black Bean Chip & Dip Burgers   Makes 8 burgers
2/3 cup water
1/3 cup quinoa, rinsed
1 (15 oz.) can black beans, rinsed & drained
1 (18 oz.) jar salsa, divided
1 cup crushed baked tortilla chip scoops (I just used regular tortilla chips)
2 tablespoons reduced-sodium taco seasoning (I used homemade taco seasoning)
If making burgers . . .
   8 whole wheat hamburger buns, split
   8 lettuce leaves
   8 slices tomatoes
   8 slices red onions

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.

   

   Cooked quinoa

2. In a large bowl, mash black beans.
   
3. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well.
   
   
   
   
4. Shape into eight 1/4-in.-thick patties.
5. Grill, covered, over medium heat 5 to 6 minutes on each side or until heated through. (Or, cook on a griddle on in a frying pan.)
   
   
   
   
6. Serve on buns with lettuce, tomato, onion and remaining salsa, or serve as a black bean steak" without the bun.

To bake patties: Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once.

Recipe without photos . . .

Black Bean Chip & Dip Burgers   Makes 8 burgers
2/3 cup water
1/3 cup quinoa, rinsed
1 (15 oz.) can black beans, rinsed & drained
1 (18 oz.) jar salsa, divided
1 cup crushed baked tortilla chip scoops (I just used regular tortilla chips)
2 tablespoons reduced-sodium taco seasoning (I used homemade taco seasoning)
If making burgers . . .
   8 whole wheat hamburger buns, split
   8 lettuce leaves
   8 slices tomatoes
   8 slices red onions

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
2. In a large bowl, mash black beans.
3. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well.
4. Shape into eight 1/4-in.-thick patties.
5. Grill, covered, over medium heat 5 to 6 minutes on each side or until heated through. (Or, cook on a griddle on in a frying pan.)
6. Serve on buns with lettuce, tomato, onion and remaining salsa, or serve as a black bean steak" without the bun.

To bake patties: Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once.