Quinoa Pinto Burger

The first step in the cooking process is to cook the beans (4 cups cooked)

  • 3 garlic cloves
  • Two bay leaves.
  • 2 teaspoons of dried epazote (optional)

See the lesson titled “for additional details”

You can get started on cooking the quinoa and getting ready the poblanos in the interim.

Drain and reserve the beans after they are finished.

Cooking the burger mixture in Step 2
3/4 cup quinoa, 1 cup water (or stock), 1 tsp sea salt, 2 poblano peppers, 1 red onion, 2 cloves of garlic, 2 tablespoons coconut oil or grapeseed oil, 3 tablespoons fresh cilantro, 3 tablespoons cornmeal, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp hot paprika, 1 tsp chili flakes, 1 tsp ground cumin (optional)


The beans should be soaked the night before cooking, then drained. Put the beans in a big pot and add water to cover them. Cook until finished by adding the garlic, bay leaves, and epazote.

To begin, add the quinoa, salt, and water (or stock) to a medium pot and simmer as directed on the package. Quinoa typically requires 15 minutes. When finished, put it aside.

Roast the poblanos while you wait. Either a grill or a broiler can be used for this. An alternative method is to cook the poblanos directly over a gas burner. Place the skin into a bowl and cover it with plastic wrap once it has blistered and charred on all sides. Peel the skin and remove the seeds from the poblanos once they are cold enough to handle. After that, dice and put them aside.

After that, mince the garlic and dice the red onion. Gather the spices, nutritional yeast, and cornmeal, then chop the cilantro.

Heat a sizable fry pan to medium-low heat before cooking the burger mixture in it. Add a generous teaspoon of salt and then the onions, followed by the oil. Add the garlic and continue cooking for another 30 seconds or so when the onions become tender and transparent. Add the spices next, and heat for a further 30 seconds. Turn off the heat after adding the cooked beans and tossing to incorporate.

The beans should then be thoroughly smoothened. For this, a potato masher or pastry cutter works nicely. If neither of these is available, a fork will do. You can complete mixing the burgers in the frying pan if it is large enough. If it isn’t, pour the mixture into a big bowl and proceed from there. Add the quinoa, poblanos, cilantro, nutritional yeast, and cornmeal to complete the dish. To blend, combine everything.

Step 3: Forming and Cooking the Burgers

  • 1/2 cup cornmeal (for coating)
  • 2-4 tbsp coconut or grapeseed oil

Create patties out of the mixture slowly. Usually, this mixture yields eight 5-ounce patties.

Then, spread the cornmeal out on a platter and cover each patty with it. After that, arrange them on a tray and chill in the fridge for about 30 minutes. As a result, the burgers cook more evenly.

Heat the oil, then fry the patties to make the burgers. Most likely, you’ll need to complete this in two groups. Cook the first side of the food until nicely browned. Avoid handling or moving the burgers too much or they can start to crumble. Brown the other side after flipping. As needed, add additional oil to the pan.

Serve the finished burgers with your preferred toppings.

Step 4: Presenting the Burger
Many toppings go well with this burger. I typically serve them with guacamole, but hummus or perhaps Romesco Sauce would be good alternatives.

Additionally available toppings for the burger include lettuce, sprouts, cucumber slices, and/or tomatoes.

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