Chipotle Black Bean and Quinoa Burger
with guacamole / smoky paprika sweet potato fries
This black bean and quinoa burger features a favorite combination among our team and community - spicy chipotle and creamy guacamole. Sweet potato fries on the side make this a classic warm weather meal that was last featured in 2020.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Shallots - 1 clove , chopped
- Cilantro leaves - 1 Tbsp , chopped
- Avocados - 1
- Lime juice - 2 tsp
- Sweet potato fries, frozen - 1 lb (sub sweet potatoes, sliced into fries)
- Oil, cooking - 2 tsp
- Paprika, smoked - 2 tsp
- Ketchup (opt) - for serving
- Quinoa, uncooked - 1/3 cup
- Stock, any type - 2/3 cup (sub water)
- Onions, medium - 1/2 , diced
- Chipotle peppers - 1 , chopped (usually found in adobo sauce)
- Cilantro leaves - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Tomato paste - 2 Tbsp
- Eggs - 1
- Panko breadcrumbs - 1/3 cup
- Hamburger buns - 4
- Guacamole (ingredients listed separately) - for serving
Choose Cooking Method
Prep
-
Quinoa - (If prepping right before cooking, get grill / oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Onions / Chipotles / Shallots / Cilantro (for burgers and guacamole) - Prep as directed. Store onions in one container. Combine chipotles and cilantro for burgers in one container. Combine shallots and cilantro for guacamole in another container. (Can be done up to 3 days ahead)
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Make burger patties - Heat oil (portion for burgers) in a skillet over medium heat. Add onions and some salt and saute until onions are soft, 3 to 4 minutes. Transfer onions to a mixing bowl. Drain and rinse beans and add them to onions. Use a potato masher or spoon to mash beans until only small pieces remain. Add salt, pepper, chipotles, cilantro (portion for burgers), quinoa, tomato paste, eggs, and panko. Stir until the mixture is evenly combined. Form into 1” / 2.5 cm thick patties and make a depression in the center with your thumb (this will help the patties to retain an even thickness as they cook). (Can be done 1 day ahead)
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Make guacamole - Mash together avocados, shallots, cilantro (portion for guacamole), and lime juice. Season with some salt. Add some hot sauce (not on ingredients list) if you’d like it to be spicy.
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Make
-
Heat oven according to instructions for fries. (If you sliced your own sweet potatoes, heat oven to 425F / 218C degrees.) Spread sweet potatoes / fries out on a sheet pan. Toss with oil (portion for fries) and smoked paprika. (Add some salt if cooking raw sweet potatoes.)
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Heat grill to 450F / 232C degrees. Clean grates and brush with some oil.
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Transfer sweet potato fries to oven and bake according to package directions. (If cooking raw sweet potatoes, roast for 25 to 30 minutes, shaking the pan halfway through cooking.)
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While sweet potato fries bake, place burger patties on grill and grill on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until burgers are cooked all the way through, 4 to 5 minutes more. Toast hamburger buns.
-
Enjoy burgers topped with guacamole. Serve fries on the side with ketchup for dipping if you’d like.
Prep
-
Quinoa - (If prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
-
Onions / Chipotles / Shallots / Cilantro (for burgers and guacamole) - Prep as directed. Store onions in one container. Combine chipotles and cilantro for burgers in one container. Combine shallots and cilantro for guacamole in another container. (Can be done up to 3 days ahead)
-
Make burger patties - Heat oil (portion for burgers) in a skillet over medium heat. Add onions and some salt and saute until onions are soft, 3 to 4 minutes. Transfer onions to a mixing bowl. Drain and rinse beans and add them to onions. Use a potato masher or spoon to mash beans until only small pieces remain. Add salt, pepper, chipotles, cilantro (portion for burgers), quinoa, tomato paste, eggs, and panko. Stir until the mixture is evenly combined. Form into 1” / 2.5 cm thick patties and make a depression in the center with your thumb (this will help the patties to retain an even thickness as they cook). (Can be done 1 day ahead)
-
Make guacamole - Mash together avocados, shallots, cilantro (portion for guacamole), and lime juice. Season with some salt. Add some hot sauce (not on ingredients list) if you’d like it to be spicy.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven according to instructions for fries. (If you sliced your own sweet potatoes, heat oven to 425F / 218C degrees.) Spread sweet potatoes / fries out on a sheet pan. Toss with oil (portion for fries) and smoked paprika. (Add some salt if cooking raw sweet potatoes.)
-
Transfer sweet potato fries to oven and bake according to package directions. (If cooking raw sweet potatoes, roast for 25 to 30 minutes, shaking the pan halfway through cooking.)
-
While sweet potato fries bake, heat up a grill pan or skillet over high heat. Brush with some oil. Add burger patties to heated pan and cook on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until heated through, 4 to 5 minutes more. Toast hamburger buns.
-
Enjoy burgers topped with guacamole. Serve fries on the side with ketchup for dipping if you’d like.
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