Ingredients
For the mojo:
- 1 cup cilantro
- 1/3 cup orange juice
- 2 minced garlic cloves
- 1/4 tsp of each: salt, pepper, cumin
For the burger mix:
- 1/2 can of black beans {drained, half will be mashed and the other half whole}
- 1 cups each of cooked quinoa and brown rice {you can use only quinoa or brown rice if you prefer, make sure to season them well}
- 1/4 cup of each of diced red peppers, red onions
- 1–2 tbsp bread crumbs
- 1 large egg
- 1/4 tsp of salt, pepper
Instructions
In a blender pulse all the mojo ingredients together until until garlic and cilantro is pureed thoroughly, store and set aside. Mash up half of the black beans with a fork and leave the other half whole. In a large bowl combine all your burger ingredients {with the exception of the bread crumbs}. You want a burger like consistency if the mixture is too loose start stirring in the bread crumbs and mix again {hands work best}.
Form your patties {I did slider size patties} then brush on the mojo on each side of the pattie. For best results store them in the fridge for 30 minutes to allow the patties to harden a bit more.
Since this is a looser consistency than your standard meat burger you will need to grill them over some aluminium foil or even a cast iron {I used the cast iron and got some great crips edges to the burgers}.
They cook up fast about 5 minutes per side.
I served my burgers on grilled pita bread and brushed a little mojo on each prior to serving them.