Rating: 3 stars
3 Ratings
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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.

Recipe by Cooking Light August 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

30 mins
45 mins
Serves 4 (serving size: 1 burger)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

Chef'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.

Nutrition Facts

352 calories; fat 11.6g; saturated fat 1.9g; mono fat 6.4g; poly fat 2.6g; protein 15g; carbohydrates 51g; fiber 11g; cholesterol 47mg; iron 4mg; sodium 511mg; calcium 124mg.