Quinoa Burger Recipe

1. Prepare dry ingredients

Place the cooked quinoa in a large bowl and lightly mash with a fork to break up clumps but keep some texture. In a separate small bowl, mash the rinsed black beans lightly with a fork or potato masher so there are still some whole beans for texture.

2. Mix patty base

Add the mashed black beans to the quinoa. Stir in the minced red onion, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Add the panko breadcrumbs and the egg. Mix thoroughly until the mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more panko; if too dry, wet hands slightly or add 1 teaspoon water.

3. Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into patties roughly 3.5–4 inches in diameter and about 3/4 inch thick. Press the edges to compact and smooth the surface so they hold together when cooking.

4. Chill (optional but recommended)

Place the patties on a plate lined with parchment and refrigerate for 15–20 minutes to firm up — this helps prevent them from falling apart while frying or grilling.

5. Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add patties (do not overcrowd; cook in batches if needed). Cook 4–5 minutes on the first side until golden-brown and crisp, then flip and cook 3–4 minutes more until heated through and browned. If patties are thick, cover pan for 1–2 minutes after flipping to ensure they heat through. Transfer cooked patties to a wire rack or plate lined with paper towel.

6. While patties chill or cook, combine mayonnaise, finely chopped chipotle in adobo, lime juice, and honey or maple syrup in a small bowl. Whisk until smooth and taste; adjust chipotle amount for desired heat. Season with 1/4 teaspoon salt. Cover and refrigerate until ready to assemble.

7. Prepare smashed avocado

Halve and pit the ripe avocado. Scoop flesh into a bowl and mash with a fork until creamy but slightly chunky. Stir in 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning.

8. Toast buns

Split the burger buns and toast cut sides in a dry skillet or under a broiler until lightly golden, about 1–2 minutes.

9. Assemble burgers

Spread about 1 tablespoon of chipotle aioli on the bottom bun. Place a handful (~1/2 cup) of arugula on top of the aioli. Set a warm quinoa-black bean patty on the arugula. Add about 2 tablespoons smashed avocado on the patty and spread lightly. Spoon another 1 tablespoon of aioli on the top bun and close the burger. Repeat to make remaining burgers.

10. Serve

Serve immediately with extra aioli on the side if desired. These burgers pair well with oven-baked sweet potato fries or a simple side salad.