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

Vanessa Barrington
Source: EatingWell Magazine, September/October 2009


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 13.9g; carbohydrates 60g; dietary fiber 14.6g; sugars 6.1g; fat 15.4g; saturated fat 2.2g; vitamin a iu 979.5IU; vitamin c 10.1mg; folate 199.4mcg; calcium 103.2mg; iron 3.5mg; magnesium 104.9mg; potassium 773.5mg; sodium 527.7mg; thiamin 0.3mg; added sugar 4g.

Reviews (4)

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: 4 stars
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
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
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: 2 stars
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: 2 stars
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
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: 1 stars
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: 4 stars
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
Rating: 4 stars
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