Take Heart!
From Christian Vegetarian Association (CVA)

Bean Burgers with Spicy Guacamole


1/2 cup(s) water
1/4 cup(s) quinoa, rinsed (see Tips & Techniques)
3 tablespoon(s) extra-virgin olive oil, divided
1/2 cup(s) chopped red onion
1 clove(s) garlic, minced
2 1/2 cup(s) cooked pinto beans, well drained (see Tips)
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground toasted cumin seeds (see Tips)
3 tablespoon(s) chopped fresh cilantro
3 tablespoon(s) cornmeal, plus 1/3 cup for coating burgers
1/2 teaspoon(s) salt
Freshly ground pepper to taste
6 whole-wheat hamburger buns, toasted
6 lettuce leaves
6 tomato slices

1 ripe avocado
2 tablespoon(s) finely chopped fresh cilantro
1 tablespoon(s) lemon juice
2 teaspoon(s) finely chopped red onion
1 clove(s) garlic, minced
1/8 teaspoon(s) cayenne pepper, or more to taste
1/8 teaspoon(s) salt

- Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover, and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.

- Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika, and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon 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.

- To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne, and 1/8 teaspoon salt.

- Preheat oven to 200F.

- 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. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning.

Serve the burgers on buns with lettuce, tomato, and the guacamole.