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Active: 25 min Total: 30 min
Cuisines

Ingredients

Metric
Servings:
4
Guacamole:
  • Cilantro - 1/4 bunch , chopped
  • Shallots - 1 bulb , minced
  • Garlic - 2 cloves , pressed
  • Avocado - 2 , seeded & cubed
  • Limes - 1 , juice of
  • Hot sauce - to taste
Chipotle Burgers:
  • Quinoa - 1 cup , dried (~2 cups cooked)
  • Jalapenos - 1 , seeded & diced
  • Chipotle peppers (canned, found usually in adobo sauce) - 1 to 2 , chopped
  • Cilantro - 3 Tbsp , chopped
  • Kidney beans (14oz / 397g can) - 1 can , rinsed
  • Adobo sauce (usually found with canned chipotle peppers) - 2 Tbsp
  • Lime juice - 2 Tbsp
  • Honey - 1 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cooking oil - 1 to 2 Tbsp
  • Burger buns - 4
  • Guacamole - ingredients listed separately
Grape Salad with Adobo Dressing:
  • Grapes - 2 cups , washed and removed from stem
  • Adobo sauce (usually found with canned chipotle peppers) - 2 tsp
  • Sherry / red wine vinegar - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Olive oil - 3 Tbsp
  • Mixed greens - 1/4 lb
  • Pecans (opt) - 1/4 cup

Prep

  1. Quinoa - Combine quinoa with 1 3/4 cups (411 ml) of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. For burgers: Jalapenos / Chipotles / Cilantro (for burgers & guacamole) - Prep as directed. (Can be done up to 3 days ahead)
  3. Kidney beans - Rinse and drain.
  4. "Burger" - In a food processor, add in 2 cups (472 ml) cooked quinoa, jalapenos, chipotles, cilantro, beans, adobo sauce, lime juice, honey, and salt. Split into 4 and form into 4 patties, about 3/4" (2 cm) inch thick. (Can be done up to 3 days ahead)
  5. For guacamole & salad: Shallots / Garlic / Avocado / Grapes – Prep as directed.
  6. Guacamole: Using a knife, mash shallots, garlic, avocado, and cilantro together with lime juice and plenty of salt. Season to taste with hot sauce. Cover surface with plastic wrap and refrigerate if not eating right away. (Can be done up to 2 days ahead of time)

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Make

  1. Preheat oven to 400F (204C) degrees to toast burger buns.
  2. Make dressing by whisking together adobo, vinegar, honey, and oil. Season to taste with salt & pepper. Set aside.
  3. Brush patties with cooking oil and salt and pepper. Heat up a grill pan over high heat. Grill burgers for about 3 minutes on each side. Then cover with foil, lower heat to medium, and warm for another 2 to 3 minutes.
  4. Toast buns in oven for about 3 to 4 minutes.
  5. Toss vinaigrette with greens and grapes.
  6. Enjoy burgers topped with guacamole (and more chipotle peppers if you want) and your grape salad!

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