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Bean Veggie Burgers with Mexican Spicy Guacamole

Bean Veggie Burgers with Mexican Spicy Guacamole

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Submitted by happyzhangbo

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!

YIELD

6 servings

PREP

15 min

COOK

35 min

READY

55 min

Ingredients

For the bean veggie burgers
¼ 59
CUP ML QUINOA
rinsed
½ 118
CUP ML WATER
3 45
TABLESPOONS ML CANOLA OIL
or other vegetable oil, divided
¾ 177
CUP ML RED ONION
chopped, more or less as needed
2 2
CLOVES CLOVES GARLIC
minced, more or less as needed
2 ½ 591
CUPS ML PINTO BEANS
cooked, well drained, or any other similar beans
1 5
TEASPOON ML PAPRIKA
smoked
1 5
TEASPOON ML CUMIN SEEDS
toasted and ground
¼ 59
CUP ML CILANTRO
freshly chopped
3 45
TABLESPOONS ML CORNMEAL
79
CUP ML CORNMEAL
for coating burgers
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
6 6
EACH EACH HAMBURGER BUNS
toasted, prefer whole wheat *
6 6
EACH EACH LETTUCE LEAVES *
6 6
SLICES SLICES TOMATOES *
For the guacamole
1 1
EACH EACH AVOCADOS
ripe
3 45
TABLESPOONS ML CILANTRO
freshly finely chopped
1 15
TABLESPOON ML LEMON JUICE
or more or less to taste
1 15
TABLESPOON ML RED ONION
finely chopped
1 1
CLOVE CLOVE GARLIC
minced, or more or less to taste
1 1
PINCH PINCH CAYENNE PEPPER
or to taste *
1 1
PINCH PINCH SALT
or to taste *

Directions

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 Arrow up button

Comments


Alice

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.

 

 

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 299 40% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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