Cornbread Sliders - A black bean/quinoa burger on a corn muffin

Team: Blue - Cooking Patriots

Host School: MAUMS

Age Group: Middle School

Ingredients

Cornbread Muffins

cooking spray
2 cup all-purpose flour
2 cup yellow corn meal
1/2 cup white sugar
4 teaspoons baking powder

2 teaspoon salt
1 cup milk
1 cup canned creamed corn
2 eggs
1/2 cup vegetable oil
 

Quinoa Black Burger: 

2 (15 ounce) can black beans, rinsed and drained

1/2 cup quinoa

1/2 cup water

1/2 cup masa harina

1/2 cup grated sweet potato

¼ cup finely chopped onion

3 eggs

2 large cloves garlic, minced

1 1/2 teaspoons ground cumin

1 tsp dried oregano

1 tsp dried basil

2 tsp smoked paprika

1 tsp BBQ seasoning

1/2 teaspoon salt

1 teaspoon hot pepper sauce (such as Frank's RedHot®)

3 tablespoons olive oil (for frying)

 

Spicy Tomato Sauce:

2 cups tomato puree

½ cup diced onion

4 garlic cloves

2 tsp brown sugar

2 tsp lime juice

½ tsp dried cilantro

1 tsp chopped jalapeno

1 tsp salt

Preparation Instructions

Prep 20 m

Cook 10 min
Ready In
30 m

 

Corn Muffins:

Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
Whisk flour, cornmeal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Spoon the mixture into prepared mini muffin cups.
Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Quinoa Black Bean Burgers: 

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
Form the black bean mixture into 5 patties.
Heat the olive oil in a large skillet.
Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
Serve on cornbread muffin with spicy tomato sauce

Spicy Tomato Sauce: 

Add olive oil and diced onion to a small sauce pot and saute for 1 min.
Add tomatoes, brown sugar, lime juice, garlic, cilantro and salt to the pot and simmer while stirring occasionally for 10 min.