Black Bean-Quinoa Burgers with Spicy Mayo, Avocado, and Mango

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Old Bay Seasoning

  Freshdirect

  1 ½ tsp or 6g

• Lemon juice

  Canned or bottled

  1 tsp or 5g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Arugula

  Raw

  1 tbsp or 1g

• Quinoa

  Cooked

  1 cup or 185g

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

Directions

1. Preheat oven to 375°F. Prepare quinoa according to package directions and set aside.
2. In a food processor, combine black beans, cilantro, cumin, coriander, cayenne pepper, and garlic. Pulse until well combined but still slightly chunky.
3. Transfer the mixture to a large bowl and add the cooked quinoa. Season with salt and pepper.
4. Add the egg to the bean mixture and mix until fully combined.
5. Divide the mixture into 4 equal portions. Shape each portion into a patty and slightly flatten.
6. Place the patties on a plate, cover with plastic wrap, and refrigerate for 10 minutes.
7. In a small bowl, whisk together mayonnaise, Old Bay seasoning, lemon juice, and hot sauce. Season to taste with salt and pepper.
8. Heat olive oil in a large, ovenproof nonstick pan. Sear burgers for 2 minutes per side.
9. Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the burgers are cooked through.
10. Serve burgers on hamburger buns with a dollop of spicy mayonnaise. Top with avocado, mango, and arugula. Enjoy!

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