Black Bean Quinoa Burgers with Chili-Lime Jicama-Slaw

Another burger recipe, this time with a Latin twist. The jicama-slaw is inspired by the street food vendors found throughout Mexico that sell slices of jicama and other vegetables with chili, lime and salt. You can serve it as I did, with the slaw on the burger with guacamole, or top the patty with your favorite burger fixins and serve the the slaw as a side. This recipe has not yet been tried on a grill, but I’ll update the recipe if I do.

Black Bean Quinoa Burgers

2 Cups black beans, cooked or canned, rinsed and drained
1.5 Cups cooked quinoa
1 Tbsp Chipotle chili powder (any chili powder will do, but i like the smokiness you get from the chipotle)
1 tsp Mexican oregano
1/2 tsp ground cumin
2 Tbsp vital wheat gluten (gluten flour)
1/4 cup bread crumbs
salt and pepper

Chili-Lime Jicama-slaw

1/2 medium jicama root
2 Tbsp fresh lime juice (key limes are preferable)
1 Tbsp Veganaise or other vegan mayo
1 tsp finly chopped cilantro
chili powder
salt

Hamburger buns
Guacamole
vegan cheese slices

To make the burgers

in a large bowl, mash half of the black beans with a potato masher or fork. Add remaining ingredients and mix well. If mixture seems too dry, add a little olive oil to bring it together. Form into patties and place on a parchment lined baking sheet. Place patties in the freezer to firm up at least 10 min, or chill in refrigerator over night. Heat and lightly oil a large skillet or griddle. Cook the patties over med-high until browned and cooked through, about 3-4 min each side.

To make the jicama-slaw

Finley slice or shred the jicama, combine with other ingredients, seasoning with salt and chili to taste. Toss well to coat. Note: adjust everything to taste depending on size of your jicama.

To serve

Toast the buns. Place the burgers on buns and top with a slice of cheese, jicama-slaw, and guacamole. Enjoy!