Serves: 6
Ingredients
- ½ cup water
- ¼ cup quinoa, rinsed
- 3 tablespoons extra-virgin olive oil, divided
- ½ cup chopped red onion
- 1 clove garlic, minced
- 2½ cups cooked pinto beans, well drained
- 1 teaspoon smoked paprika
- ½ teaspoon ground toasted cumin seeds
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons cornmeal, plus ⅓ cup for coating burgers
- ½ teaspoon sea salt
- Freshly ground pepper to taste
- 6 whole-wheat hamburger buns, toasted
- 6 lettuce leaves
- 6 tomato slices
- Guacamole
- 1 ripe avocado
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely chopped red onion
- 1 clove garlic, minced
- ⅛ teaspoon cayenne pepper, or more to taste
- ⅛ teaspoon sea salt
Instructions
- 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.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add ½ 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, ½ teaspoon salt and pepper; stir to combine.
- Form the bean mash into 6 patties. Coat them evenly with the remaining ⅓ cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
- To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and ⅛ teaspoon salt.
- Preheat oven to 200°F.
- Heat 1 tablespoon oil in a large 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.
Nutrition Information
Calories: 412 Fat: 15 g Carbohydrates: 60 g Sodium: 502 mg Fiber: 14 g Protein: 14 g