Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
45 Mins
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 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.

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

Ratings & Reviews

Not worth the effort

October 13, 2015
This recipe was disappointing. There were too many steps and the end result was not that good. The mixture was too moist and hard to work with. The sauce was just ok.

Labor intensive and just meh

July 29, 2015
I had to take the mushrooms and turn them into a paste - hubby wont eat something if he can see a mushroom. But even with that change, it made enough to create 4 burgers. I used a whole jalapeno (no serranos in the house today), and some alepo chilis. Other than that i followed the recipe, used a burger press to make them all the same size (thinner than the photo). The cooking instructions worked well, had a nice brown on the outside, but the taste was just not enough to make the time to make them worth is... CL has done other better versions.

Great taste, labor intensive

July 20, 2015
These had great flavor. They didn't, however, come together quickly and easily. The recipe was pretty involved. I didn't seem to have enough to make four patties and instead had to make three. Also, they were pretty loose and a little hard to work with, though they held together well enough in the end. I'll probably keep searching for the perfect homemade veggie burger.