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Bean Veggie Burgers with Mexican Spicy Guacamole

Bean Veggie Burgers with Mexican Spicy Guacamole Bean Veggie Burgers with Mexican Spicy Guacamole 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!













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


For the bean veggie burgers:
¼ cup quinoa
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
1 teaspoon cumin seeds
toasted and ground
¼ cup cilantro
freshly chopped
3 tablespoons cornmeal
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
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


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.


* not incl. in nutrient facts

Add review





I am not completely vegetarian, but sometimes I do cook vegetarian dishes, just a lighter change for my body, and also once a while give my body a deep breath :) This veggie burger recipe looks fantastic, I almost have every ingredient, try it soon.

over 13 years ago

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 29940% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 508mg 21%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 37%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 19%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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