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20 minute dinner recipes

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Bean Burgers with Spicy Guacamole

http://www.eatingwell.com/recipes/bean_guacamole_burgers.html

From EatingWell: 

These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.

6 servings | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Bean Burgers with Spicy Guacamole

Guacamole

Preparation

  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 tablespoon 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 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  3. Form 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 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  5. Preheat oven to 200°F.
  6. Heat 1 tablespoon oil in a large cast-iron (or similar 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 oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.

Nutrition

Per serving : 412 Calories; 15 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 60 g Carbohydrates; 14 g Protein; 14 g Fiber; 502 mg Sodium; 764 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 lean meat, 2 1/2 fat

Tips & Notes