1 1/2 cups cooked black beans or 1 can black beans rinsed and drained
2 cups coked black quinoa (1/2 cup uncooked quinoa + 1 cup vegan beef broth)
1/2 cup chopped cilantro
1/2 cup<a href="https://thismessisours.com/3-secrets-taking-bread-out-of-gluten-free-bread-crumbs-gluten-free-vegan/" title="3 Secrets To Taking The Bread Out Of Bread Crumbs (Gluten Free and Vegan)"> gluten free bread crumbs, from gluten free pretzels
1 large egg, lightly beaten
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
To serve
7 gluten free hamburger buns, toasted
1 avocado, thinly sliced
sliced tomato
pickled peppers
kale salad, recipe follows
To make the kale salad
3 cups thinly shredded Lacinato kale
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 tablespoons olive oil
salt and pepper to taste
Instructions
Heat 2 tablespoons of the oil in a medium sized skillet over medium heat. Add the poblanos, red onion, and garlic, and cook, stirring until just softened, about 2-3 minutes.
Transfer the cooked peppers and onions to the bowl of a food processor fitted with the "S" blade. Add the beans and coked quinoa, and pulse until the beans are chopped and the mixture is combined.
Transfer the mixture to a large bowl and add the cilantro, bread crumbs, egg, cumin, coriander, paprika, and salt. Gently stir with a spoon or mix with your hands.
Divide the mixture into 1/2 cup portions and form into patties with slightly dampened hands. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours.
When ready to cook heat the remaining oil in a large heavy bottomed skillet over medium heat until shimmering hot. Cook half of the burgers until browned on one side, about 2-3 minutes. Flip and brown the other side, about 1 minute more.
Transfer to a plate and cover loosely to keep warm while you repeat the process with the remaining burgers.
To build your burger top toasted buns with a slice of tomato, avocado slices, pickled peppers, a burger patty, and top with kale salad (recipe follows).
To make the kale salad
Combine the shredded kale, lime juice, olive oil, and salt and pepper in a large bowl and massage with your hands for 1-2 minutes until the kale has softened.
