Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 bunch Cilantro, chopped; 1 bulb Shallots, minced; 2 cloves Garlic, pressed; 2 Avocado, seeded & cubed; 1 Limes, juice of; to taste Hot sauce; 8 Figs, halved; 2 tsp Adobo sauce (usually found with canned chipotle peppers); 1 1/2 Tbsp Sherry / red wine vinegar; 1 tsp Honey; 3 Tbsp Olive oil; 1/4 lb Mixed greens; 1 cup Quinoa, dried (~2 cups cooked); 1 Jalapenos, seeded & diced; 1 to 2 Chipotle peppers (canned, found usually in adobo sauce), chopped; 3 Tbsp Cilantro, chopped; 1 can Kidney beans (14oz / 397g can), rinsed; 2 Tbsp Adobo sauce (usually found with canned chipotle peppers); 2 Tbsp Lime juice; 1 Tbsp Honey; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 to 2 Tbsp Cooking oil; 4 Burger buns; ingredients listed separately Guacamole

Active: 25 min Total: 30 min

Original

Cuisines

Latin

Ingredients

Metric

Servings:

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

Fig Salad with Adobo Dressing:

Figs - 8 , halved
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

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

Prep

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)
For burgers: Jalapenos / Chipotles / Cilantro (for burgers & guacamole) - Prep as directed. (Can be done up to 3 days ahead)
Kidney beans - Rinse and drain.
"Burger" - In a food processor, add in 2 cups (472 ml) cooked quinoa, beans, jalapenos, chipotles, adobo sauce, lime juice, honey, cilantro, and salt. Split into 4 and form into 4 patties, about 3/4" (1.9 cm) inch thick. (Can be done up to 3 days ahead)
For guacamole & salad: Shallots / Garlic / Avocado / Figs – Prep as directed
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

Make dressing by whisking together adobo, vinegar, honey, and oil. Season to taste with salt & pepper. Set aside.
Brush patties with cooking oil and salt and pepper. Heat up grill or 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. (If using outdoor grill, place burgers over flame for 3 minutes on each side. Then move to indirect heat and close cover for 2 to 3 minutes.)
Toast buns on grill or in a 400F (204C) degree oven for about 3 to 4 minutes.
Toss vinaigrette with greens and figs.
Enjoy burgers topped with guacamole (and more chipotle peppers if you want) and your fig salad!

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