Quinoa & Pinto Bean Burger

Prep Time: 15 Min

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

If using oven: Preheat to 375°F.
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.
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.
In a small bowl, whisk together mayonnaise, Old Bay, lemon juice, and hot sauce.
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.
Serve burgers on hamburger buns with a dollop of spicy mayonnaise and top with avocado and arugula.