Pinto & Quinoa Veggie Burger Recipe
The Lowbrow's own veggie bean burger. Served with three chili gouda, lettuce, tomato and guacamole
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Ingredients
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Burger Patty
Toppings
Method
Burger Patty Preparation
- 1
- 2
Mash the Beans
In a mixing bowl, mash the 1 cup of cooked pinto beans until mostly smooth, with some chunks remaining for texture.
- 3
Combine Ingredients
In the bowl with the mashed beans, add the cooked quinoa, breadcrumbs, chopped red onion, minced garlic, chopped cilantro, cumin powder, chili powder, salt, and black pepper. Mix thoroughly until well combined.
- 4
Form Patties
Divide the mixture into 2 equal portions and shape each portion into a burger patty. Place patties on a plate.
- 5
Cook the Patties
Heat olive oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and heated through.
Assembly
- 6
Prepare the Buns
While the patties are cooking, slice the burger buns in half and lightly toast them if desired.
- 7
Assemble the Burger
On the bottom half of each bun, place a lettuce leaf, followed by a slice of tomato. Add the cooked veggie patty, then top with a slice of chili gouda cheese and a generous scoop of guacamole. Finally, place the top half of the bun on the burger.
