Quinoa & Pinto Bean Burger

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 1 can or pouch (15.5 ounces) Green Valley Organic Pinto Beans, drained and rinsed

  • ¼ cup chopped cilantro

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 1 clove garlic

  • 1 cup cooked quinoa, cooled

  • sea salt

  • freshly ground black pepper

  • 1 large egg, lightly beaten

  • ½ cup mayonnaise

  • 1½ teaspoons Old Bay seasoning

  • Freshly squeezed lemon juice (about 1 teaspoon)

  • ½ teaspoon hot sauce of your choice

  • 1 teaspoon extra-virgin olive oil

  • 4 whole wheat hamburger buns, toasted

  • avocado slices, for serving

  • arugula, for serving

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Pinto Beans

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Pinto Beans

Steps

  1. If using oven: Preheat to 375°F.

  2. In a food processor, combine pinto beans, cilantro, cumin, coriander, cayenne pepper, and garlic. Pulse until well combined but still chunky. Transfer mixture into a large bowl and add cooked quinoa. Season with salt and pepper.

  3. Add egg into bean mixture until fully combined. Using your hands, divide mixture into 4 balls. Place on a large plate and gently flatten slightly to form patties. Cover with plastic wrap and transfer to the fridge for 10 minutes.

  4. In a small bowl, whisk together mayonnaise, Old Bay, lemon juice, and hot sauce.

  5. Stove & oven instructions: Heat olive oil in a large, oven safe, nonstick pan. Sear burgers for 2 minutes per side, then place in oven for 10-12 minutes

    In Air fryer: Place patties so they don’t overlap, or cook in two batches. Cook at 375°F for 15 minutes, flipping halfway through.

  6. Serve burgers on hamburger buns with a dollop of spicy mayonnaise and top with avocado and arugula.


Final Step

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