Chipotle Quinoa Burgers with Tomato-Avocado Salsa

Because bean burgers are healthy without feeling dutiful, we eat them often. With a cold beer and a bowl of guac and chips, Mexican Black Bean burgers (from mom’s Cook Without a Book: Meatless Meals) are about as fun as weeknight dinners get. But I recently made the quinoa cakes from Heidi Swanson’s Super Natural Everyday which inspired me to to use Mom’s bean burger formula to create a quinoa variation. It only took one try to get it right. To me these Chipotle Quinoa Burgers with Tomato-Avocado Salsa are pretty perfect.

The formed patties and the finished burger! Crispy & spicy.

To give the burgers extra flavor and a little heat, I added chipotle peppers in adobo sauce, but you could add just about any herb, spice, or topping for a different flavor profile. (Think quinoa burgers with fresh basil, tomato, and melted mozzarella on top!) Together quinoa and beans make a complete protein. And with all the grain, who needs a bun? To quote our French friend Betty, “C’est pain et pain!” (bread and bread).  Instead Mom and I developed this fresh, flavorful salsa.

This recipe makes eight burgers. For dinner I’d probably eat two–especially with no bun–so this makes enough for four healthy dinner appetites.  But they also they also refrigerate and freeze well, so you can make extra and save some for later.

Chipotle Quinoa Burgers with Tomato-Avocado Salsa
Chipotle Quinoa Burgers with Tomato-Avocado Salsa Makes 8 burgers
Serves: 8
  • 3 cups cooked quinoa*
  • 1 can (15 ounces) vegetarian refried beans
  • 3 large eggs
  • 1½ cup dried breadcrumbs
  • 3 tablespoons chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
  • 1½ teaspoons ground cumin
  • 1 pound tomatoes (color and style, your choice!), diced (about 3 cups)
  • 2 avocados, pitted, peeled, and diced
  • ½ red medium red onion, cut into small dice
  • 2 tablespoons lime juice
  • ¼ cup chopped fresh cilantro
  • Salt and ground black pepper
  • 6 tablespoons vegetable oil
  1. Mix quinoa, refried beans, eggs, breadcrumbs, 3 tablespoons chipotles, and cumin in a large bowl until thoroughly combined. Divide into eight portions and shape into patties.
  2. Mix tomatoes, avocado, red onion, lime juice, cilantro, remaining 2 teaspoons adobo sauce, and salt and pepper to taste in a medium bowl; toss to coat and set aside.
  3. Heat 3 tablespoons of oil in each of 2 large skillet over medium-high heat. Add the burgers and cook, turning only once, until a crisp brown crust forms, about 6 minutes total.
  4. Place a quinoa burger on each plate, top with a portion of salsa, and serve
*For 3 cups of cooked quinoa, rinse 1 cup of quinoa under cold running water. Drain and add to a medium saucepan along with 2 cups of water. Bring to a boil, reduce heat to medium-low and simmer, partially covered until water is absorbed and quinoa is tender.


Keep It Fresh

Keep up-to-date with:
New recipes, contests and giveaways, Three Many Cooks news, and much more.


  1. Christa D. says

    So, so, SO delicious! Made these last night and they were an instant hit! Really love the combination of the crunch and pop of the quinoa with the creamy richness of the beans. With a batch of fresh margaritas, these made a perfect summer solstice dinner in CA! Thank you, ladies, for yet another innovative and delicious recipe!

  2. Kate Pettersen says

    I was a little dubious that my carnivorous husband would like these, but they are incredibly flavorful and he said he’d eat them again (this is high praise). Nice to have a meatless main to go to that he’ll actually eat. Thanks, Maggy and Pam!

Share Your Comments & Feedback:

Your email address will not be published. Required fields are marked *