Black Bean & Quinoa Veggie Burger

Black Bean & Quinoa Veggie Burger
Yield:
49 servings, 1 sandwich (155 g) each

Ingredients

Ingredients Weights Measures
Avocado Spread
Philadelphia Brick Cream Cheese, softened 1 lb. [790 g]
avocados, chopped 1 lb. [510 g] 3-1/2 each
lime juice 3-1/2 oz. [100 g] 6 Tbsp. [90 mL]
hot pepper sauce 3-1/2 tsp. [17 mL]
poblano chiles, roasted, small dice 4 oz. [115 g] 6 Tbsp. [90 mL]
cilantro, chopped 1/2 oz. [15 g] 6 Tbsp. [90 mL]
Veggie Burgers
cooked quinoa 2-3/4 oz. [75 g] 1-3/4 qt. [1.75 L]
canned black beans, drained, mashed 1 lb. [680 g] 3-1/2 cups [875 mL]
sweet potatoes, cooked, mashed 1 lb. [790 g] 3-1/2 cups [875 mL]
yellow peppers, roasted, small dice 12-1/2 oz. [355 g] 1-3/4 cups [425 mL]
eggs 14 fl oz [400 g] 7 each
oil 12 fl oz [340 g] 1-1/2 cups [375 mL]
carrots, brunoise, sauteed 7 oz. [200 g] 1-1/3 cups [325 mL]
Kraft Sauce Works Dijon Bistro Sauce 8-3/4 oz. [250 g] 3/4 cup [205 mL]
red onions, brunoise, sauteed 7 oz. [200 g] 3/4 cup [205 mL]
cilantro, chopped 1-1/2 oz. [45 g] 3/4 cup [205 mL]
ground cumin 3-1/2 tsp. [17 mL]
salt and black pepper to taste
round buttery crackers, crushed 5-1/2 oz. [155 g] 1-3/4 cups [425 mL]
ciabatta sandwich buns (3-inch squares), split, toasted 49 each
English cucumbers, thinly sliced 12 oz. [340 g] 340 g
bean sprouts 10-1/2 oz. [300 g] 3-1/2 cups [300 g]
Avocado Spread
Philadelphia Brick Cream Cheese, softened 4 oz. [115 g]
avocados, chopped 2-1/2 oz. [70 g] 1/2 each
lime juice 1/2 oz. [15 g] 2-1/2 tsp. [12 mL]
hot pepper sauce 1/2 tsp. [2 mL]
poblano chiles, roasted, small dice 2-1/2 tsp. [12 mL]
cilantro, chopped 2-1/2 tsp. [12 mL]
Veggie Burgers
cooked quinoa 6-1/4 oz. [190 g] 1 cup [250 mL]
canned black beans, drained, mashed 3-1/4 oz. [95 g] 1/2 cup [125 mL]
sweet potatoes, cooked, mashed 4 oz. [115 g] 1/2 cup [125 mL]
yellow peppers, roasted, small dice 1-3/4 oz. [50 g] 1/4 cup [60 mL]
eggs 2 fl oz [60 g] 1 each
oil 1-1/2 fl oz [45 g] 3-1/2 Tbsp. [52 mL]
carrots, brunoise, sauteed 1 oz. [30 g] 3 Tbsp. [45 mL]
Kraft Sauce Works Dijon Bistro Sauce 1-1/4 oz. [35 g] 2 Tbsp. [30 mL]
red onions, brunoise, sauteed 1 oz. [30 g] 2 Tbsp. [30 mL]
cilantro, chopped 2 Tbsp. [30 mL]
ground cumin 1/2 tsp. [2 mL]
salt and black pepper to taste
round buttery crackers, crushed 3/4 oz. [20 g] 1/4 cup [60 mL]
ciabatta sandwich buns (3-inch squares), split, toasted 7 each
English cucumbers, thinly sliced 1-3/4 oz. [50 g]
bean sprouts 1-1/2 oz. [45 g] 1/2 cup [125 mL]

Directions

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, buns, 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. (7 mL) 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. (5 mL) Avocado Spread onto each cut side of bun. Fill with 1 Veggie Burger, 1/4 oz. (7 g) cucumbers and about 1 Tbsp. (5 mL) sprouts.

Kraft Kitchens Tips

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

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