So its needless to say that I’ve been on a major burger rampage lately. This is kind of an amazing recipe because the burger is spicy and the slaw is sweet – so ultimately, in a yin yang sorta way, they perfectly compliment each other. Plus, veggie burgers just always make me feel great.
I served my burger on a sesame Ezekiel bun with more pepper jack cheese.
- 2 mangoes, sliced long & thin
- 1 small red bell pepper, sliced long & thin
- 2 tbs chopped fresh mint
- juice of 1 orange
- juice of 4 limes
- 2 tbs Brown Rice Vinegar
- 2 tbs Sesame Oil
Combine all ingredients in a shallow bowl; allowing the fruit & veggie to marinate while you are making the burgers. Set aside.
- 2 cups COOKED Quinoa (or rice)
- 1 (15 oz.) can Black Beans (rinsed & dried)
- 1 egg
- 1 clove garlic, grated
- 1 small bunch fresh mint, chopped
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 3/4 cup shredded pepper jack cheese
Preheat oven to 425 F.
I cooked quinoa in a bit of salt and I threw in a chopped garlic clove for extra effect (not necessary but an option none the less). Allow quinoa to cool prior to adding to mixture.
Combine all ingredients in a bowl and lastly fold in the cheese. Form your patties and place on a parchment paper lined cookie sheet or baking pan.
Bake the patties for 20-25 minutes, flipping midway through.
- Sesame seed Ezekiel buns
- Pepper Jack Sliced Cheese
Yields 6 patties.