1-2tablespoonspureed chipotle peppers, in adobo sauce
1tablespoonfreshly squeezed lime juice
2large eggs
½cupwhole kernel corn
½cupcanned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
Olive oil
12split slider buns, toasted, for serving
2cupsarugula, for serving
2Roma tomatoes, thinly sliced, for serving
For the avocado cream sauce
1avocado, halved, seeded and peeled
2clovesgarlic
⅓cupGreek yogurt
¼cupfresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.
In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
Heat olive oil in a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.