0.333 cup uncooked quinoa, rinsed1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup0.5 cup water0.75 cup panko1 can (about 15 ounces) low sodium black beans, rinsed, drained and coarsely mashed1 medium red onion, finely chopped (about 1/2 cup)2 teaspoons ground cumin1 teaspoon grated lime zest2 tablespoons vegetable oil6 pita bread or vegan sandwich buns6 lettuce leaves6 tomato slice
Heat the quinoa, 1/2 cup soup and the water in a 2-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 15 minutes or until the quinoa is tender. Remove the saucepan from the heat and let stand for 5 minutes. Remove the quinoa to a large bowl and let cool for 10 minutes.Add the panko, beans, onion, cumin, lime zest and the remaining soup to the quinoa in the bowl and mix thoroughly. Season the quinoa mixture with salt and pepper, if desired. Shape the quinoa mixture firmly into 6 burgers.Heat the oil in a 12-inch skillet over medium heat. Add the burgers in batches and cook for 4 minutes (to prevent sticking, make sure that the skillet is hot before adding the burgers). Turn the burgers over and cook for another 4 minutes or until well browned. Serve the burgers on the buns, topped with the lettuce and tomato.