Bean Burgers with Spicy Guacamole

Bean Burgers with Spicy Guacamole

For the burgers

1/2 cup vegetable broth
1/4 cup quinoa, rinsed
3 tablespoons extra-virgin olive oil, divided
1/2 cup chopped onion
1 garlic clove, minced
2 1/2 cups cooked pinto beans, drained
1 teaspoon smoked paprika
1/2 teaspoon toasted cumin seeds, ground
3 tablespoons chopped fresh cilantro
1/2 cup cornmeal, divided
salt and fresh ground black pepper
6 burger buns
lettuce leaves
tomato slices

For the guacamole

1 ripe avocado
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon cayenne pepper
salt, to taste

To prepare the burgers

In a small saucepan, add broth and bring to a boil. Stir in quinoa - bring back to a boil, then reduce heat and simmer, covered, until the water has been absorbed, about 10 to 14 minutes. Uncover, remove from the heat and set aside.

In a medium skillet, heat oil over medium. Stir in onion and garlic - cook until until soft and fragrant, about 3 minutes. Stir in beans, paprika and cumin - cook for 1 minute, stirring. Using a potato masher or fork, mash the beans to a coarse paste.

Scoop the mixture out into a bowl and let cool slightly. Stir in cooked quinoa, cilantro and 3 tablespoons cornmeal - season with salt and fresh ground black pepper.

Evenly divide the mixture into 6 portions, forming each into a patty. Coat both sides of the patties with the remaining cornmeal, then place each onto a baking sheet. Place into the refrigerator and chill for 20 minutes.

To prepare guacamole

Meanwhile, in a medium bowl, mash avocado. Stir in cilantro, lemon juice, onion, garlic, cayenne and salt to taste.

Preheat oven to 200 degrees.

In a large cast-iron skillet, heat 1 tablespoon oil over medium-high. Reduce heat to medium and add 3 burgers - cook until thoroughly heated through and browned, about 3 to 6 minutes per side. Transfer patties to the oven to keep warm. Repeat process with remaining oil and patties.

Serve burgers on buns with lettuce, tomato and guacamole.

Makes 6 servings.

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