Ingredients Jump to Instructions ↓

  1. Bean Burgers with Spicy Guacamole

  2. 1/2 cup water

  3. 1/4 cup quinoa, rinsed (see Note)

  4. 3 tablespoons extra-virgin olive oil, divided

  5. 1/2 cup chopped red onion

  6. 1 clove garlic, minced

  7. 2 1/2 cups cooked pinto beans, well drained (see Tip)

  8. 1 teaspoon smoked paprika

  9. 1/2 teaspoon ground toasted cumin seeds (see Tip)

  10. 3 tablespoons chopped fresh cilantro

  11. 3 tablespoons cornmeal, plus

  12. 1/3 cup for coating burgers

  13. 1/2 teaspoon salt

  14. Freshly ground pepper to taste

  15. 6 whole-wheat hamburger buns, toasted

  16. 6 lettuce leaves

  17. 6 tomato slices

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.

  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.

  3. Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.

  4. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.

  5. Preheat oven to 200°F.

  6. Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.


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