Black Bean Quinoa Burgers + Pickled Jalapeno Poppers

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Vegetarian burgers with a mexican vibe.  Great chopped up over  a salad, or in a wrap or served as a burger.  Pickling the jalapenos mellows their spiciness, so does stuffing them with cheese.  Worth making even on their own as snacks or working into a grilled cheese sandwich.  Just a thought.  

makes about 8-10 burgers

Black Bean Quinoa Burgers + Cheese Stuffed Pickled Jalapenos

for the burgers

1 tin black beans, drained, rinsed

1/4 cup uncooked quinoa

1 teaspoon olive oil

1 shallot, minced

3 garlic cloves, minced

1/2 a red bell pepper, diced

1/2 cup frozen corn, thawed

2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon dried oregano

3 cilantro sprigs, chopped

1 tablespoon flaw seeds, ground

1 egg

juice of 1/2 a lime

for the jalapenos

6 jalapenos

1/2 cup water

1 cup white vinegar

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon black peppercorns

monterey jack cheese, about 2 ounces

Mash beans.  Set aside.  Cook quinoa, add to beans.

In a skillet, heat olive oil and cook shallots 2 minutes.  Add garlic, bell pepper and corn.  Cook 2 minutes more. Add to back beans.   Add cumin, paprika, oregano, cilantro, flax seeds, egg and lime juice.  Stir until well combined. Season with salt and pepper.   Portion with a 1/4 cup.  Cook 5 minutes on each side in an oiled pan over medium heat.  

We served as burgers with cheese stuffed pickled jalapenos.  Slice a capital T shape in each jalapeno and remove seeds.  Place in a small pot with water, vinegar, salt, sugar and peppercorns.  Boil for 2 minutes.  Set aside and let cool to room temperature, at least 30 minutes.  When ready to use, remove from pickling liquid, stuff with a rectangular slice of cheese.  Heat a pan on the stove over medium heat.  Cook jalapenos in pan, flipping as needed.  They will be a toasty color and the cheese will be melted.