YOUR SOLIN GENERATED RECIPE
Smoky Southwest Black Bean Quinoa Burgers
Enjoy these hearty and flavorful Smoky Southwest Black Bean Quinoa Burgers that combine lean ground turkey with protein-packed black beans, quinoa, and eggs, all accented with red bell pepper, edamame, and aromatic spices. Each patty bursts with a satisfying smoky and zesty taste, perfect for a wholesome breakfast, lunch, or dinner that will sustain your active lifestyle.
INGREDIENTS
0.75 lb Lean Ground Turkey
1 can (15 oz) Black Beans
0.5 cup dry Quinoa
3 Large Eggs
0.5 cup Nonfat Greek Yogurt
0.5 cup Shelled Edamame
0.5 cup diced Red Bell Pepper
0.25 cup diced Red Onion
Spices (Smoked Paprika, Chili Powder, Cumin, Salt & Pepper)
PREPARATION
Rinse and drain the black beans, and rinse the edamame if needed. Dice the red bell pepper and red onion.
In a medium bowl, combine the black beans, cooked quinoa (prepared according to package instructions), diced red bell pepper, diced red onion, and shelled edamame. Use a fork or potato masher to slightly mash the beans, leaving some texture.
In a separate bowl, whisk together the lean ground turkey, eggs, and nonfat Greek yogurt. Add in the spice blend of smoked paprika, chili powder, cumin, salt, and pepper.
Mix the mashed bean and vegetable mixture into the turkey blend until just combined. Avoid overmixing to keep the patties tender.
Form the mixture into 4 equal-sized patties. If the mixture feels too loose, chill it in the refrigerator for 20-30 minutes to firm up.
Heat a non-stick skillet or grill pan over medium heat. Lightly spray with cooking spray or add a small amount of olive oil.
Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned with a smoky crust.
Serve the burgers warm on their own, or with your favorite whole-grain bun and toppings. Enjoy!