Corn and Quinoa Mini Burgers

These corn and red quinoa burgers are the perfect plant-based protein packed sliders, seasoned with fresh parsley, scallions, thyme, Adobo, lemon and breadcrumbs and getting an extra boost of protein from chick peas. Try these for lunch, dinner or as a delicious snack. This vegan recipe will please even the meat eaters!

This recipe comes to us from Goya.

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Prep time: 20 minutes

Total time: 35 minutes

Serves 12

Ingredients:

• 3/4 cup Goya organic red quinoa, rinsed (or similar)
• 1 cup frozen Goya whole kernel corn, thawed (or similar)
• 1/3 cup parsley leaves, chopped
• 2 large scallions, finely chopped
• 1 tbsp. fresh thyme, chopped
• 1 1/2 tsp. Goya Adobo light with pepper (or similar)
• 1 can (15.5 oz.) Goya low sodium chick peas, drained well (or similar)
• 1 lemon
• 1/2 cup breadcrumbs, plus ¾ cup for coating
• 3 tbsp. Goya extra virgin olive oil (or similar)
• 12 slider buns
• Lettuce, tomato and red onion, for topping
• Goya salsita ancho chile, optional (or similar)
• Ketchup, optional

Directions:

1. Bring 1¼ cups water to a boil in a small saucepan. Stir in quinoa. Cook covered over low heat for 15 min. Stir in corn; cook until quinoa and corn are tender, 5 min. more. Stir in parsley, scallion, thyme and Adobo seasoning. Remove from heat.

2. Mash chickpeas in large bowl with potato masher or fork. Grate and juice lemon into bowl. Stir in ½ cup breadcrumbs and quinoa mixture until combined. Form into twelve 3-inch diameter patties (⅓ cup each). Dredge in remaining breadcrumbs to coat.

3. Heat 1½ tbsp. oil in a large heavy skillet over medium heat. Cook 6 patties until golden brown, about 3 min. per side. Repeat. Serve on slider buns with lettuce, tomato and onion.

Note: Mix together equal parts of Goya salsita ancho chile and ketchup to use as a topping.