Black Bean & Quinoa Veggie Burger made with RITZ Crackers
Ingredients
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
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