72
73
S
O
U
P
S/
S
ID
ES
/EN
T
R
ÉES
S
O
U
P
S/
S
ID
ES
/EN
T
R
ÉES
Burgers
1 cup red quinoa,
cooked, cooled
1/4 small red pepper,
cut in 1-inch pieces
1/4 small red onion, peeled,
cut in quarters
1∕2 cup panko bread crumbs
1/4 cup cilantro leaves
1∕2 cup cooked black beans,
drained, cooled
1/4 cup corn, cooked, cooled
1 medium egg
1 teaspoon cumin
1∕2 teaspoon chili powder
1 teaspoon kosher salt
2 tablespoons olive oil
For Serving
4 burger buns
1 cup arugula
4 slices tomato
4 slices avocado
4 tablespoons chipotle
mayonnaise
1
Place all burger ingredients, except oil, into the
40-ounce Master Prep Bowl in the order listed.
2
PULSE 7 times. With a spatula, scrape ingredients
down towards blade. PULSE 5 times, then blend
for 5 to 10 seconds.
3
Carefully form the mixture into 4 patties,
squeezing to keep from falling apart.
4
Heat the oil in a large skillet over medium heat.
Add the burgers and cook until fully browned with
a crust, about 5 minutes. Carefully flip burgers and
cook another 3 to 5 minutes, or until browned.
5
To serve, place arugula on the bottom burger bun,
followed by a burger. Top with tomato, avocado,
and chipotle mayonnaise, or other toppings
of your choice. Repeat with remaining burgers.
DO NOT BLEND HOT INGREDIENTS.
South of the Border Black Bean Quinoa Burgers
PREP TIME:
15 minutes
COOK TIME:
10 minutes
MAKES:
4 servings
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
1 pound uncooked pork tenderloin,
cut in 2-inch cubes
2 cloves garlic
1∕2-inch piece fresh ginger, peeled
4 sliced green onions, divided
2 tablespoons low-sodium
soy sauce
1 teaspoon ground coriander
1 large egg
Juice of 1 lime
1∕2 cup fresh pineapple chunks
1 tablespoon whole-grain mustard
1∕2 cup plain breadcrumbs
2 cups prepared sweet-and-sour
sauce, warmed
1
Preheat oven to 350˚F. Line a cookie sheet with parchment paper;
set aside.
2
Place the pork, garlic, ginger, half of the green onions, soy sauce,
coriander, egg, lime juice, pineapple, mustard, and breadcrumbs into
the 40-ounce Master Prep Bowl and PULSE using long pulses, until
finely ground.
3
Form into 16 meatballs and place on prepared cookie sheet.
Bake for 15 minutes or until cooked through.
4
Toss meatballs with the warm sweet-and-sour sauce. Garnish with
remaining green onions.
Asian Pork Meatballs
PREP TIME:
15 minutes
COOK TIME:
15 minutes
MAKES:
16 meatballs
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients