2 1/2 cups cooked C&F Foods Black Beans
1/4 cup C&F Foods Quinoa
1/2 cup water
3 tablespoons extra-virgin olive oil, divided
1/2 cup red onion, chopped
1 clove garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin seeds, toasted and ground
3 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons cornmeal, plus 1/3 cup for coating burgers
6 whole wheat hamburger buns, toasted
6 lettuce leaves
6 tomato slices
8 ounces guacamole
How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Rinse quinoa in a fine sieve placed inside a larger bowl under cold running water.
Combine water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until grains are translucent and the germ has spiraled out from each grain (about 15 minutes). Uncover and let stand.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add cooked beans, paprika and ground cumin and mash the beans to a smooth paste with a fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, cilantro, 3 tablespoons cornmeal, salt and pepper; stir to combine.
Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
Heat 1 tablespoon oil in a large cast iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent over-browning. Serve the burgers on buns with lettuce, tomato, and guacamole. Serves 6.