Who doesn’t love a good burger? This all-American meal is one of our favorites, but every once in awhile we like to switch it up. Today we’re sharing two recipes, as usual, a vegan and a pescatarian burger. Jess’s black bean and quinoa veggie burger is both healthy and hearty. Nikki will be sharing a tilapia burger topped with spicy avocado salsa. Both of our burgers are also topped with a spicy and delicious chipotle aioli (two versions), which also serves as the perfect topping for everything from sandwiches to burritos. We hope you enjoy these unique twists on a beloved classic meal!
Click the link below to chow down!
Black Bean Burgers with Chipotle Aioli
Veggie burgers are definitely one of my favorite foods, and my go-to when dining out. Nikki was actually the one to introduce me to this recipe, so if you’re skeptical about black bean burgers, don’t worry-they are omnivore approved! These burgers are super good for you; packed with protein from the quinoa, black beans and mushrooms, no cholesterol since they’re vegan, and low fat. I’m not going to lie, this recipe is a bit labor intensive. But, they are totally worth the time and you will have a lot of leftovers; make them on a Sunday and you’ll have enough for dinner for the whole week. Even more than the burgers, though, I am so excited to share this easy chipotle aioli with you. I am obsessed with this firey sauce and put it on everything!
- 1 can black beans
- 1 cup cooked quinoa (about 1/2 cup uncooked)
- 1 cup mushrooms, chopped (any kind you like!)
- 1 sweet onion, chopped
- 4 cloves garlic
- 1/2 cup panko bread crumbs
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- Burger buns (I used slider pretzel buns by Pretzilla)
- Vegan sliced cheese (optional; I am loving Field Roast’s Chao cheese lately though!)
- lettuce, onion, tomato-whatever toppings you like
- 4 tablespoons vegan mayonaise (I use Vegenaise and Just Mayo)
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- juice from 1/2 lemon
Preheat your oven to 400. Start cooking your quinoa; for those of you new to quinoa (pronounced keen-wah), you’ll need to thoroughly rinse the quinoa first and then cook on the stove, one part quinoa, two parts water. While the quinoa cooks, chop your onion, mushrooms, and garlic.
When the quinoa is nearly finished sautee the veggies. Add the rinsed black beans and stir to combine. Add spices, stirring continuously.
Remove everything from heat and allow your ingredients to cool enough to handle. Place quinoa, black bean/veggie mixture, and bread crumbs in a food processor and blend. You may need to do this in batches depending on how big your food processor is. Blend until all ingredients are well combined, but not so much that you have a puree. Form into patties with your hand. I opted to make sliders instead of big burgers. Place patties on a well oiled baking sheet. The oil is essential to getting these patties their delicious texture: crispy on the outside, soft in the middle.
While the burgers are baking, make your aioli by mixing together all the ingredients in a small bowl. I highly recommend doubling or tripling (or quadrupling!) the recipe because this aioli is seriously addicting and I like to have extra in the fridge to throw on breakfast burritos, sandwiches, or even just a spoon…I also recommend adding the cayenne pepper and cumin 1/2 teaspoon at a time, as this is really spicy and you may want to tone it down a bit after you do a taste test.
Throw your burger buns in the oven during the last minute or so of your patties cooking so they get nice and toasty.
Remove from the oven and assemble your burger. You’ll have plenty of leftover black bean patties to put on top of salads, in wraps, or recreate your burger the next day.
Of course you can’t have a burger without fries! I made Buffalo Fries, topped with buffalo wing sauce, vegan bleu cheese, vegan ranch, and chives. I guess you could say I have a thing for spice!
Tilapia Burgers with Avocado Salsa and Chipotle Aioli
(makes 4 burgers)
- 3 medium-large size Tilapia filets
- 2/3 cup Panko bread crumbs
- 1 large egg and 1 large egg white, both lightly beaten
- 2 tablespoons brown mustard
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon Old Bay
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic salt
- 1/3 cup vegetable oil, for frying
- 1 avocado, chopped
- 1 medium jalapeño, deveined and deseeded, minced
- 1/2 small white onion, chopped
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1 tablespoon cilantro, chopped
Chipotle Aioli (vegan)
- 4 tablespoons Just Mayo Garlic Mayo available Whole Foods (and some other grocery stores, check out this link to find out where it is sold near you!)
- 1 garlic clove, minced
- 1 chipotle pepper in adobo sauce, roughly chopped
- 1 tablespoon adobo sauce
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
My boyfriend and I absolutely love fish and try to eat it at least a few times a week. Not only is it good for you, but it is also very versatile in how it can be prepared. These tilapia burgers are super flavorful and easy to prepare. Bonus- they are done in about 20 minutes! They are a healthy and easy way to incorporate more fish into your diet and make for an effortless weeknight meal. Let’s get started!
First, add the tilapia to a food processor and pulse until chopped.
Next, transfer the chopped tilapia to a bowl. Add the eggs, Panko, garlic, mustard, and all seasonings to a bowl. Mix with a spoon until everything is combined. Then form the tilapia mixture into patties the size of the bun you will be using. This time I used classic potato buns.
Add the oil to the pan and heat over medium heat. Cook the patties (all four should fit in the pan at the same time) for about 3-4 minutes on each side, until golden brown. After they are golden on both sides, place on a paper-towel lined plate to remove any excess oil.
While the burgers are cooking (or beforehand), you can easily prepare the avocado salsa and aioli. For the avocado salsa, simply combine all the ingredients in a bowl and you are ready to go! Season to taste with salt and/or more lime juice.
For the aioli, combine all the ingredients in a food processor and pulse until well combined and smooth. How easy is that?
Place the avocado salsa and aioli on top of the patty and we are ready to eat! Serve with your favorite side, we are having garlic-parmesean waffle fries!