Black Bean & Quinoa Veggie Burger

Black Bean & Quinoa Veggie Burger
49 servings, 1 sandwich each


Ingredients Weights Measures
Avocado Spread
PHILADELPHIA Original Cream Cheese, softened - -
avocados, chopped - -
lime juice - -
TAPATIO Hot Sauce - -
poblano chiles, roasted, small dice - -
cilantro, chopped - -
Veggie Burgers
cooked quinoa - -
canned black beans, drained, mashed - -
sweet potatoes, cooked, mashed - -
yellow peppers, roasted, small dice - -
eggs - -
oil - -
carrots, brunoise, sauteed - -
GREY POUPON Bistro Sauce - -
red onions, brunoise, sauteed - -
cilantro, chopped - -
ground cumin - -
salt and black pepper - -
crushed butter crackers - -
ciabatta sandwich rolls (3-inch squares), split, toasted - -
English cucumbers, thinly sliced - -
bean sprouts - -


AVOCADO Spread: Place all ingredients except chiles and cilantro in bowl of electric mixer. Beat on low speed 1 min.; scrape down side of bowl. Beat an additional 30 sec. Fold in chiles and cilantro. Refrigerate until ready to use.

VEGGIE Burgers: Combine all ingredients except cracker crumbs, rolls, cucumbers and sprouts; stir in crumbs. (Add more crumbs if mixture is too wet to shape into patties.) Use #16 scoop to measure vegetable mixture for each patty. Flatten patties slightly; place in parchment-lined sheet pan. Refrigerate until ready to cook.

FOR each serving: Cook 1 patty in 1-1/2 tsp. hot oil in skillet 1 min. on each side or until golden brown on both sides. Transfer to 350ºF-convection oven; bake 5 to 8 min. or until heated through. Spread 1 Tbsp. Avocado Spread onto each cut side of roll. Fill with 1 Veggie Burger, 1/4 oz. cucumbers and about 1 Tbsp. sprouts.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Make Ahead
For best results, do not refrigerate Avocado Spread more than 6 hours before using.
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