Bean Burgers with Spicy Guacamole

(from kylerhea’s recipe box)

From the Eating Well
fast & Flavorful Meatless Meals cookbook

Source: Eating Well

Serves 6 people

Categories: Beans, Burgers, Healthy Weight, Heart healthy, High Fiber, June2012, Quinoa, Summer, Whole Grains


  • 1/2 cup water
  • 1/4 cup quinoa, rinsed
  • 3 Tbs EVOO, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups canned pinto beans, well drained
  • 1 tsp smoked paprika
  • 1/2 tsp ground toasted cumin seeds
  • 3 Tbs chopped fresh cilantro
  • 3 Tbs plus 1/3 cup cornmeal, divided
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 1 ripe avocado
  • 2 Tbs finely chopped fresh cilantro
  • 1 Tbs lemon juice
  • 2 tsp finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 tsp cayenne pepper, or more to taste
  • 1/8 tsp salt
  • 6 WW hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices


  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 Tbs 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 Tbs cilantro, 3 Tbs cornmeal, 1/2 tsp salt and pepper; stir to combine.

  3. From 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 Tbs cilantro, lemon juice, 2 tsp onion, garlic, cayenne and 1/8 tsp salt.

  5. Preheat oven to 200 degrees F.

  6. Heat 1 Tbs oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until 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 Tbs oil, reducing he heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.

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