In keeping with my fall theme, I decide to whip up some Harvest Burgers. They are packed with pumpkin, veggies, and great flavor! I usually use brown rice like the recipe calls for, but tonight I decided to substitute Roland® Black Bean Quinoa for the rice. It has a nice kick to it, and I liked the overall flavor it gave the burgers. These are great for dinner or lunch. Sometimes I even make up mini versions and serve them atop a green salad. They freeze (uncooked) well too, which is nice if you’re in a pinch and need something quick for dinner. I served them with a side of sweet potato wedges (just toss together sweet potatoes, coconut oil & kosher salt and bake) and some homemade pickles!
1 tablespoon olive oil
1 teaspoon ground cumin
1 medium yellow onion, diced
1 red bell pepper, diced
1/2 cup corn kernels
1 cup cooked brown rice or quinoa
1 cup quick oats, lightly toasted1-15 ounce can pumpkin
2 tablespoons fresh cilantro
1 tablespoon balsamic vinegar
Pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
Burger fixin’s (cheddar cheese, avocado, red onion, ketchup, etc.)
Preheat oven to 350º F. Spread the oats on a baking pan and bake, turning once, until lightly toasted, about 5-10 minutes. Prepare brown rice or quinoa according to package directions and set aside.
In a medium skillet over medium-high, heat olive oil. Add the cumin and onion and saute until the onions soften and begin to brown, about 5 minutes. Add the bell pepper and corn kernels and saute until just tender, about 3 to 4 minutes. Transfer to a medium bowl and cool for 5 minutes.