Corn and Quinoa Mini Burgers
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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
2
large scallions, finely chopped
1 tbsp.
fresh thyme, chopped
1½ tsp.
GOYA® Adobo Light with Pepper
1 can (15.5 oz.)
GOYA® Low Sodium Chick Peas, drained well
1
lemon
½ cup
breadcrumbs, plus ¾ cup for coating
12
slider buns
Lettuce, tomato and red onion, for topping
GOYA® Salsita Ancho Chile, optional
Ketchup, optional
Directions
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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Pleithauser
They were delicious. They were a nice size too. Added lettuce, slice of red onion and tomato. Even my meat lovers in the family enjoyed them!