Black Bean & Quinoa Veggie Burger made with RITZ Crackers



49 servings, 1 sandwich each

  • Avocado Spread

  • 1¾ lb. cream cheese, softened
  • 1 lb. plus 2 oz. avocados, chopped
  • 3½ oz. lime juice
  • 3½ tsp. hot sauce
  • 4 oz. poblano chiles, roasted, small dice
  • ½ oz. cilantro, chopped

  • Veggie Burger

  • 2¾ oz. cooked quinoa
  • 1½ lb. canned black beans, drained, mashed
  • 1¾ lb. sweet potatoes, cooked, mashed
  • 12½ oz. yellow peppers, roasted, small dice
  • 14 fl oz eggs
  • 12 fl oz oil
  • 7 oz. carrots, brunoise, sauteed
  • 8¾ oz. bistro sauce
  • 7 oz. red onions, brunoise, sauteed
  • 1½ oz. cilantro, chopped
  • 3½ tsp. ground cumin
  • salt and black pepper
  • 5½ oz. RITZ Crushed Crackers
  • 49 each ciabatta sandwich rolls (3-inch squares), split, toasted
  • 12 oz. English cucumbers, thinly sliced
  • 10½ oz. bean sprouts

Nutrition per serving


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, rolls, 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. 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. Avocado Spread onto each cut side of roll. Fill with 1 Veggie Burger, 1/4 oz. cucumbers and about 1 Tbsp. sprouts.


Make Ahead

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

© Mondelēz International group