Pinto Bean and Quinoa Burger with Sriracha Mayonnaise

This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike.

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Ingredients

  • 1 1/2 cups pinto beans, soaked in water overnight
  • 2 tsp. garlic, minced
  • 1/2 cup carrot, peeled and grated
  • 1/4 cup red onion, minced
  • 1/2 tsp. cumin, ground
  • 1/4 tsp. coriander, ground
  • 1/4 tsp. cayenne
  • 1 egg
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. all-purpose flour
  • 1/2 cup bread crumbs
  • 2 Tbsp. Italian parsley, minced
  • 1 Tbsp. cilantro, minced rough
  • 1 cup quinoa, cooked

 The fixins…

  • 8 slices cheddar cheese
  • 2 tomatoes, sliced
  • Iceberg lettuce, as needed
  • 1 red onion
  • 1 cup Sriracha mayonnaise
  • 8 whole wheat sesame buns, cut and buttered
  • 1/4 cup canola oil, for cooking burgers

Number of Servings : 8

Serving Size: 1 burger

This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike.

Directions

  1. For the pinto beans: Place soaked beans in a pot and cover with cold water by 4 inches; add the diced onion, bay leaf, and a pinch of salt. Cook on a simmer until the beans are soft, about 40 minutes. Drain and measure out 3 cups for the filling.
  2. For the burger: Peel the carrots and grate them on a box grater on the large holes. Place 1½ cups of the cooled beans into a food processor with the garlic, ground spices, salt, and pepper. Slightly process to obtain a rough paste, scraping down the sides with a rubber spatula; add the carrot, red onion, egg, and flour and process briefly until evenly mixed but slightly rugged. Remove to a large bowl and add the bread crumbs. Fold in the remaining 1½ cups of red beans, parsley, cilantro, and quinoa. Mix to combine.
  3. Divide into 8 patties and form them the size of the bun. Chill for 45 minutes.
  4. Heat the oil in a frying pan over medium heat and pan-fry in batches for 2 to 3 minutes on each side, until golden, then drain on paper towels.
  5. Toast the buttered sesame bun, spread each side with a tablespoon of Sriracha mayonnaise, and then build your burger.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.