These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor. Source: EatingWell Magazine, September/October 2009

Vanessa Barrington
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • Preheat oven to 200 degrees F.

  • 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.

Tips

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

Ingredient Note: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Tip: How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li

Makes about 6 cups.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

414 calories; 15.4 g total fat; 528 mg sodium. 60 g carbohydrates; 13.9 g protein; Full Nutrition

Reviews (26)

Read More Reviews
26 Ratings
  • 5 star values: 2
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 1 stars
04/12/2016
Very Dry Husband found this recipe and read to soak beans over night but the time for the recipe did not include the soaking or cooking. Made us delay the recipe one day. Then the avocado was no good so we could not try the spice avocado portion. Still attempted to make the bean burgers but they were so dry they did not form coherent burgers. Cooking them they fell apart and were not tasty. No one liked them! Very disappointed.:( Pros: none Cons: timing is not accurate very dry Read More
Rating: 3 stars
08/07/2014
Non-vegetarians liked it I followed the recipe and they were very tasty. Instead of topping with guacamole I used organic salsa and sour cream. The non-vegetarian at our table tried these and really liked them. I also made a quinoa mushroom burger and everyone preferred the Bean Burger. Pros: Tasty Cons: A lot of effort Read More
Rating: 2 stars
08/07/2014
A lot of work for an ok dish These were better the first day with lots of guacamole than warmed up when they were super dry. They were good but not worth the effort. I won't make them again. Pros: healthy Cons: time consuming & dry Read More
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Rating: 4 stars
02/17/2014
This was a great recipe. My only problem with it was that it was very soft when bitten into and pressed. Overall though the flavor was great and paired well with the guacamole. I would recommend following the recipe as is with spices and such. The only thing I changed was that I added just under 1/4 cup of water to the bean mix before I refrigerated it. I also refrigerated it for 45 minutes and it held together well. As a healthy-but still tasty!- side I baked fries in the oven so I had the whole hamburger and fries theme in a healthier and more wholesome way. Although it took some work this is definitely a dish I'd cook again. Read More
Rating: 5 stars
01/19/2013
Very yummy and we felt satisfied afterward I used pinto beans which I soaked with lemon in the water to pre-digest the bean's outer coating. Then cooked them and drained and rinsed them well. I did add a few more spices to the recipe - some chicken marsala Spike celery seed and smoked salt. The corn was a bit crunchy so I would leave them in the fridge longer next time just to allow the cornmeal to soften a bit. My husband is a big meat eater and thinks nothing's good unless it has meat in it. He had some meat ready to cook with this meal because he figured he'd still need protein but he didn't end up cooking it and said he liked the burger. That in itself tells me these are a hearty and satisfying meal. I'll be making these again and again! Read More
Rating: 4 stars
12/10/2012
Fun but some work I used dry beans which I am discovering are way tastier healthier and so cheap. I like working in the kitchen so next time I want to make a big mess but get big smiles I'll do this again. Pros: The fresh Guacamole is prefect with the bean mix. Cons: I made mine too thick but I am not sure they would have stuck together if I had made them thinner Read More
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Rating: 2 stars
07/12/2012
If you like Smoked Paprika you will like these If you like smoked paprika you will like these burgers. I will make them another time but will add more garlic and use chili powder cumin and regular paprika for flavor. I used canned beans and did not add in the corn meal. I did not have a problem with them begin too dry. Pros: Very Healthy for you Cons: Smoked paprika is not for me. Read More
Rating: 2 stars
07/12/2012
Smoked Paprika isn't for everyone Personally I did not like the taste of the smoked paprika. If you like that flavor then you will like these burgers. I added more garlic cloves and will use Chili Powder and Cumin next time and maybe some regular Paprika. Pros: Very healthy Read More
Rating: 4 stars
05/14/2012
Like it alot I make these about once a month and have not had the problems described about being dry or falling apart. If you don't wash the quinoa before cooking it will affect the flavor. Once you add the beans to onions/garlic turn off the heat. I do rinse the beans but add in 1/4 c. water. I like the way these taste as the recipe is but sometimes add a sprinkle of chipotle chili pepper too. Read More
Rating: 5 stars
03/11/2012
try adding similar flavors Try adding similar flavors. i used half pinto half black beans from a can drained and rinsed. if you find them dry try using a little lime juice it complements it well since your adding guaq to it anyways. i also left out the 3tbsp of cornmeal and refridgerated the mixture for an hour and then added the cornmeal and then shaped and made the patties. i highly enjoyed these and will never go back to store bought again! Pros: great flavor Cons: squeezed out of bun Read More
Rating: 2 stars
11/08/2011
Too much work for little flavor! Dry even tho I read reviews and added bean liquid. My easy to please husband asked me not to make again! Read More
Rating: 4 stars
10/31/2011
This looks really good plus it's vegan! I'll be making this soon! Read More
Rating: 4 stars
10/31/2011
50 minutes to make burgers!? Lots of luck to those of you who have the time the many ingredients and the patience to wade through the instructions...I'd love to have the final product but realistically I'll buy the veggie burgers frozen flop 'em in the pan add some traditional condiments and be done with dinner and cleanup before you sit down to eat... Read More
Rating: 4 stars
10/31/2011
I used canned pinto beans and added jack cheese. I cooked the quiona in advance so it really took no time at all to prepare and was really tasty. Read More
Rating: 4 stars
10/31/2011
I've been searching for a bean burger that doesn't fall apart when cooking or mush out the side of my bread. I've finally found it! I used a mixture of pinto and red kidney beans because that's what I had and they were great. I think next time I'll try it with black beans for a little something different. I also added pepper jack cheese and the little amount of effort was well worth the quality and taste of a homemade bean burger. In addition to the amazing cost advantage over pre-made sodium burgers found in the store. Read More
Rating: 4 stars
10/31/2011
The funny thing is that myself and another person posted comments about how these burgers absolutely fell apart but those comments magically disappeared! The burgers have a good taste but are a little dry and they literally crumble. The first time I cooked one I did it as in the instructions and was scooping out pieces out of the oil. Second time I tried cooking them in an oven and still fell apart. I have no idea how this recipe worked for that one person. Read More
Rating: 4 stars
10/31/2011
I also found them to be crumbly and somewhat bland. I used black beans in then from the get go. I might try them again but using my own bits of this and something else of that......... I think they are workable but not as the receipe that was given here. Read More
Rating: 4 stars
10/31/2011
Taste awesome and not bland at all...They did NOT fall apart for me either... you need to make sure you are using smoked paprika and not regular paprika. Read More
Rating: 4 stars
10/30/2011
It really didn't take long to make these once the beans were cooked. For those who had trouble with the burgers falling apart do not drain the beans! This is the key; you need more moisture in them. The mix was way too dry as I was mixing the beans quinoa & cornmeal together so I added a 1/4 cup of bean liquid to the mix & it was fine. Very tasty great texture and healthy...what's not to love?:) Read More
Rating: 4 stars
10/30/2011
Like other people my burgers completely fell apart. I had to eat them with a spoon. I don't mind making things that are time consuming but it is disappointing when they don't turn out. The taste was decent. Read More
Rating: 4 stars
10/30/2011
I really feel sorry for the family of the person who doesn't want to take the time to prepare these and will buy the premade store bought (salt and soy filled processed crud) stuff. Healthy meals made from whole foods take a little time and my family is worth it. Read More
Rating: 4 stars
10/30/2011
Quite delicious! I found the mixture a bit dry and added some of the bean cooking liquid to moisten it slightly....probably no more than 1/3 cup. Will definitely make again. Although I haven't done it I'm thinking that one could probably substitute brown rice or other cooked grain for the quinoa if you don't have it on hand. Read More
Rating: 4 stars
10/30/2011
Well I'm not sure how to review this one. So far every recipe from this website has been 100% amazing! This one probably amazing to those who seek SUPER healthy tasting meals I prefer mine to be on the healthy side but not taste like it hehe: ) I think the quinoa is probably the culprit of the super healthy tasting part so who knows maybe try it with rice?? They did turn out for me though as far as the staying together part. I used canned blacked beans and didn't drain them just poured them straight into the pan i also used a tiny bit of the quinoa water when I was combining it all. But yeah they stayed together perfectly fine in round little burgers! Good luck they are good just not excellent probably won't make again: ( Read More
Rating: 4 stars
10/30/2011
I'm eating this right now! It is DELICIOUS! I halved the recipe because I'm onyl one person. I had zero problems with it falling apart but I'm sure I let the bean patties refrigerate longer than 20 mins so that might have had something to do with it. I also didn't have smoked paprika or whole cumin seeds so I had to just use regular paprika and regular pre-ground cumin. I used canned pintos rinsed very well. I left out the onion in the guacamole because I was too lazy to chop some up but It still turned out wonderful. I put too much cilantro in the recipe too but its only because I LOVE the stuff! GREAT recipe...got leftovers:) Read More
Rating: 4 stars
10/30/2011
We made these last night and they were very tasty and they blew away the store-bought versions. The guac had plenty of flavor and the burgers stayed together when cooking. We used a large pan and only cooked three at a tie so there was plenty of room to get the flipper under each patty. We followed the directions and they came out great! Read More
Rating: 4 stars
10/29/2011
Very tasty! I'm eating this right now and am really enjoying it. I used canned pinto beans (rinsed and well drained) and I used pre-ground cumin. I bought smoked paprika specifically for this recipe....I've never used it before...and I have to say if you're going to make this recipe definitely get the smoked paprika. The smoky flavor really comes through in the burgers. I'm eating mine with guacamole and mixed greens on an Arnold Sandwich Thin and its great. Read More