Bean Veggie Burgers with Mexican Spicy Guacamole
This yummy veggie burger won't disappoint you! Several kinds of spices are mixed into mashed beans, spiced cuacamole spread on top of the burger... Enjoy delicious burgers without feeling guilty!
Yield
6 servingsPrep
15 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the bean veggie burgers | |||
| ¼ | cup |
quinoa
rinsed |
|
| ½ | cup |
water
|
|
| 3 | tablespoons |
canola oil
or other vegetable oil, divided |
|
| ¾ | cup |
red onion
chopped, more or less as needed |
|
| 2 | cloves |
garlic
minced, more or less as needed |
|
| 2 ½ | cups |
pinto beans
cooked, well drained, or any other similar beans |
|
| 1 | teaspoon |
paprika
smoked |
|
| 1 | teaspoon |
cumin seeds
toasted and ground |
|
| ¼ | cup |
cilantro
freshly chopped |
|
| 3 | tablespoons |
cornmeal
|
|
| ⅓ | cup |
cornmeal
for coating burgers |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 6 | each |
hamburger buns
toasted, prefer whole wheat |
*
|
| 6 | each |
lettuce leaves
|
*
|
| 6 | slices |
tomatoes
|
*
|
| For the guacamole | |||
| 1 | each |
avocados
ripe |
|
| 3 | tablespoons |
cilantro
freshly finely chopped |
|
| 1 | tablespoon |
lemon juice
or more or less to taste |
|
| 1 | tablespoon |
red onion
finely chopped |
|
| 1 | clove |
garlic
minced, or more or less to taste |
|
| 1 | pinch |
cayenne pepper
or to taste |
*
|
| 1 | pinch |
salt
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the bean veggie burgers: | |||
| 59 | ml |
quinoa
rinsed |
|
| 118 | ml |
water
|
|
| 45 | ml |
canola oil
or other vegetable oil, divided |
|
| 177 | ml |
red onion
chopped, more or less as needed |
|
| 2 | cloves |
garlic
minced, more or less as needed |
|
| 591 | ml |
pinto beans
cooked, well drained, or any other similar beans |
|
| 5 | ml |
paprika
smoked |
|
| 5 | ml |
cumin seeds
toasted and ground |
|
| 59 | ml |
cilantro
freshly chopped |
|
| 45 | ml |
cornmeal
|
|
| 79 | ml |
cornmeal
for coating burgers |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6 | each |
hamburger buns
toasted, prefer whole wheat |
*
|
| 6 | each |
lettuce leaves
|
*
|
| 6 | slices |
tomatoes
|
*
|
| For the guacamole: | |||
| 1 | each |
avocados
ripe |
|
| 45 | ml |
cilantro
freshly finely chopped |
|
| 15 | ml |
lemon juice
or more or less to taste |
|
| 15 | ml |
red onion
finely chopped |
|
| 1 | clove |
garlic
minced, or more or less to taste |
|
| 1 | pinch |
cayenne pepper
or to taste |
*
|
| 1 | pinch |
salt
or to taste |
*
|
Directions
For making the burgers:
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 is absorbed, 10 to 12 minutes. Uncover and let stand.
Add 1 tablespoon oil in a medium skillet over medium heat.
Add ¾ cup of onion and garlic and cook, stirring occasionally, until soft and fragrant, 3 to 5 minutes.
Stir in beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork (or you can use food processor).
Transfer the mixture to a bowl and let cool for a couple of minutes.
Combine well the quinoa, ¼ cup of cilantro, 3 tablespoons cornmeal, ½ teaspoon salt and pepper.
Form the bean mixture into 6 patties.
Coat them evenly with the remaining ⅓ cup cornmeal and arrange to a baking sheet. Refrigerate for 30 minutes.
For making the guacamole:
Mash avocado with a fork.
Stir in 3 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and salt to taste.
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, brown and crisp on both sides, 4 to 6 minutes per side. Watch carefully, do not burn.
Transfer cooked burgers 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.
Arrange the burgers on buns with the orders of lettuce, tomato and the guacamole.
Storage burgers into ziplock bags, and put in the freezer.
