Ingredients
Scale
Burgers:
- ½ cup of water
- ¼ cup of quinoa, rinsed
- 3 Tbsp of extra-virgin olive oil, divided
- ½ cup of red onion, chopped
- 1 clove of garlic, minced
- 2 1/2 cups of Randall Pinto Beans, drained
- 1 tsp of smoked paprika
- ½ tsp of ground toasted cumin seeds
- 3 Tbsp of fresh cilantro, minced
- 3 Tbsp of cornmeal, plus 1/3 cup for coating burgers
- ½ tsp of salt
- Freshly ground pepper to taste
- 6 whole-wheat hamburger buns, toasted
- 6 lettuce leaves
- 6 tomato slices
Guacamole:
- 1 ripe avocado
- 2 Tbsp of fresh cilantro, finely chopped
- 1 Tbsp of lemon juice
- 2 tsp of red onion, finely chopped
- 1 clove of garlic, minced
- ⅛ tsp of cayenne pepper, or more to taste
- ⅛ tsp of salt
Instructions
Burgers:
- In a small saucepan, bring water to a boil. Add the 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 of olive oil in a medium skillet over medium heat. Add the 1/2 cup of onion and 1 clove of minced garlic and cook. Stir occasionally until the onion and garlic are soft and fragrant, about 3 minutes. Add the Randall Pinto 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 it cool slightly. Add the quinoa, 3 tablespoons of cilantro, 3 tablespoons of cornmeal, and 1/2 teaspoon of salt and pepper. Stir to combine.
- Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup of cornmeal and transfer them to a parchment-lined baking sheet. Refrigerate for 20 minutes.
- Preheat the oven to 200 degrees F.
- Heat 1 tablespoon of oil in a large 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 of oil, reducing the heat as necessary to prevent overbrowning.
Guacamole:
- Mash avocado with a potato masher or fork. Stir in 2 tablespoons of cilantro, lemon juice, 2 teaspoons of onion, garlic, cayenne, and 1/8 teaspoon of salt. Mix well.
Serve the burgers on buns with lettuce, tomato, and guacamole.
Recipe inspired by and picture courtesy of https://www.eatingwell.com.