1/2cupdry quinoacooked according to package directions
1tablespoonfinely minced chipotle in adobo sauce
Salt to taste
For the relish:
2ears cornkernels removed
1/4cupfinely chopped yellow onion
1jalapeño pepperseeded and minced
2tablespoonsapple cider vinegar
6slicesof cheeseoptional (I like Whole Foods' Hickory Smoked Cheddar)
Sliced tomatoescrema or sour cream, guacamole, lettuce, sliced avocado, cilantro, red onion slices, and/or anything else you like on a burger
To make the burgers:
Preheat oven to 400ºF.
Use a fork to smash the black beans in a large bowl. You can leave some intact, but you want about half of them to be mashed because this helps the burgers stay together.
Stir in the quinoa, panko, garlic, chipotle, onion powder, and cumin. Mix well, taste, and season with as much salt as needed, then fold in the egg.
Line a large baking sheet with parchment paper. Divide the burger mixture into 6 equal parts and shape each one into a bun-sized patty on the parchment. Spray the tops with oil or cooking spray.
Bake the burgers for 10 minutes; flip carefully, spray again, and cook for 10-15 minutes more, or until slightly crisp and beginning to brown on the edges. (If you're using cheese, you can put slices on the patties in the last 3 minutes of cooking time.)
To make the relish:
Combine all of the ingredients in a small non-reactive saucepan and bring to a simmer. Cover, reduce heat to low, and simmer for 10 minutes, stirring occasionally.
Put the patties on the buns and spoon the relish over the cheese. Top with anything else you like.