Steps to Make Quinoa Veggie Burger Frozen

Mexicana Veggie Burgers

Think you could, but i'd freeze them after cooking.

Recipe Summary Mexicana Veggie Burgers

Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.

Ingredients | Quinoa Veggie Burger Frozen

1 cup white rice

2 cups water

1 (10 ounce) package frozen corn niblets

1 tablespoon olive oil

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can chickpeas, drained and rinsed

1 clove garlic, minced, or more to taste

⅓ cup shredded sharp Cheddar cheese

⅓ cup all-purpose flour

1 pinch red pepper flakes, or to taste

¼ cup all-purpose flour, or more if needed

½ teaspoon Cajun seasoning, or to more taste

1 pinch red pepper flakes, or more to taste

1 tablespoon olive oil

Directions

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.

Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.

Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.

Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.

Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Info | Quinoa Veggie Burger Frozen

prep: 15 mins cook: 35 mins total: 50 mins Servings: 12 Yield: 12 servings

TAG : Mexicana Veggie Burgers

World Cuisine Recipes, Latin American, Mexican,