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Quinoa and Black Bean Burgers with Tomatillo Guacamole

Scott Phillips

Servings: 6

Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.


For the burgers

  • 1 cup lower-salt chicken or vegetable broth
  • 1/2 cup quinoa (white, red, or black), well rinsed
  • 1/3 cup plus 2 Tbs. olive oil; more as needed
  • 1 small fresh poblano chile, finely chopped
  • 4 scallions, thinly sliced
  • 2 large cloves garlic, finely chopped
  • 1 15-oz. can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup plain panko
  • 1 large egg, beaten
  • 1/2 tsp. mild pure chile powder, such as ancho
  • 1/4 tsp. ground cumin
  • Kosher salt
  • 6 English muffins, toasted

For the guacamole

  • 1 large ripe Hass avocado, chopped
  • 1 medium tomatillo, chopped
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. thinly sliced scallion whites
  • 1 tsp. minced garlic
  • 1 tsp. finely chopped fresh serrano chile; more to taste
  • 1 tsp. fresh lime juice; more to taste

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 30
  • Sodium (mg): 610
  • Carbohydrates (g): 56
  • Fiber (g): 8
  • Protein (g): 13


Make the burgers

  • In a 2-quart saucepan, bring the broth to a simmer. Add the quinoa, cover, turn the heat down to medium low, and cook until tender and all the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork.
  • Heat 2 Tbs. of the oil in an 8-inch skillet over medium heat. Add the poblano, scallions, and garlic, and cook, stirring, until just softened, 2 to 3 minutes. Transfer to a food processor. Add the beans and quinoa, and pulse until the beans are chopped and the mixture is combined.
  • Transfer the mixture to a large bowl and gently stir in the cilantro, panko, egg, chile powder, cumin, and 1/2 tsp. salt. With wet hands, gently form six 1/2-inch-thick patties. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours.

Make the guacamole

  • Mix the guacamole ingredients together, mashing lightly. Season to taste with salt and more lime juice. (The guacamole will keep in the refrigerator for up to 2 days; press plastic wrap on its surface to keep it from browning.)

Cook the burgers

  • Heat the remaining 1/3 cup oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Cook half of the burgers until well browned on one side, about 2 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate, cover loosely with foil to keep warm, and repeat with the remaining burgers, adding more oil if necessary. Serve on English muffins with the guacamole.


Rate or Review

Reviews (15 reviews)

  • apsellers | 12/30/2019

    My teen daughter is veg, I made these for her, leaving out the poblano. She loved them. I cooked the whole batch, and froze what she didn't eat that night. We have gone through the first batch and will definitely make another.

  • runner64 | 05/15/2017

    A great veggie burger. I always have some in the freezer!

  • hotcookkate | 11/02/2014

    I loved them! I could substitute these for meat burgers any day. I would add a bit more spice, maybe jalapeo and more cumin and chili powder. I avoid gluten and used 1/3 cup of potato flakes instead of the pankc and it worked great! The patties held together and cooked up well with a crispy exterior and creamy interior.The guacamole was terrific and I did use more lime juice.

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