ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Clean Veggie Burgers

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 30 mins
Total time 45 mins
Yield

Serves 4 (serving size: 1 burger)

Store-bought buns and bread nearly always contain artificial preservatives to help maintain freshness. Instead, buy whole-grain buns from your local bakery, where ingredients are kept clean and simple. Tightly wrap extra buns, and freeze (do not refrigerate--this will cause bread to stale faster) for up to 3 months.

Ingredients

  • 1 (15-ounce) can unsalted black beans, rinsed, drained, and divided
  • 4 teaspoons olive oil, divided
  • 2 tablespoons finely chopped shallots
  • 5 tablespoons uncooked quinoa, rinsed, drained, and divided
  • 6 tablespoons water
  • 4 ounces cremini mushrooms
  • 2 garlic cloves
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons seeded minced serrano chile
  • 1 teaspoon ground cumin
  • 5/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ancho chile powder
  • 1 large egg
  • 1/2 cup chopped peeled ripe avocado
  • 1 tablespoon fresh lime juice
  • 1 small tomatillo, finely chopped
  • 4 whole-grain bakery-style hamburger buns, toasted
  • 4 (1/4-inch-thick) slices tomato
  • 4 (1/4-inch-thick) slices red onion

Nutrition Information

  • calories 352
  • fat 11.6 g
  • satfat 1.9 g
  • monofat 6.4 g
  • polyfat 2.6 g
  • protein 15 g
  • carbohydrate 51 g
  • fiber 11 g
  • cholesterol 47 mg
  • iron 4 mg
  • sodium 511 mg
  • calcium 124 mg

How to Make It

  1. Preheat oven to 350°.

  2. Spread half of beans in a single layer on a foil-lined baking sheet. Bake at 350° for 20 minutes. Place toasted beans in a large bowl.

  3. Heat a small saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add 3 tablespoons quinoa; cook 2 minutes or until toasted, stirring frequently. Add 6 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.

  4. Combine remaining 2 tablespoons uncooked quinoa, mushrooms, garlic, and remaining (untoasted) beans in a food processor; pulse until coarsely chopped. Add the cooked quinoa mixture, cilantro, serrano, cumin, 1/2 teaspoon salt, chile powder, and egg; pulse until combined. Add mixture to toasted beans; stir well to combine. Divide the mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.

  5. Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add patties; cook 10 minutes, gently turning once.

  6. Combine chopped avocado, lime juice, tomatillo, and remaining 1/8 teaspoon salt in a small bowl; mash to desired consistency.

  7. Place 1 patty on bottom half of each bun. Top each patty with 1 tomato slice, 1 onion slice, and about 2 tablespoons avocado mixture. Top with top halves of buns.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.