Bean And Grain Taco Burgers
Serves: 4 to 5
Prep Time: 20 min
Cook Time: 25 min
Ingredients
1 (15 Ounce) Can (or 1 1/2 Cups Cooked)
Garbanzo beans (chick peas), drained and rinsed
1/2 Cup
Cooked quinoa
1/2 Cup
Cooked short grain brown rice
1/2 Teaspoon
Garlic powder
1/2 Teaspoon
Onion powder
1 Teaspoon
Ground cumin
1 Teaspoon
Dried oregano
1 Teaspoon
Sweet Hungarian paprika
1/2 Teaspoon
Ancho chili powder
1/2 Teaspoon
Fine sea salt
4
Soft whole wheat tortillas or soft corn tortillas
As Needed
Guacamole or salsa
2 Tomatoes Or 1 Avocado
Sliced tomato or avocado
Optional
Shredded lettuce (optional)
Optional
Sliced black olives (optional)
Directions
1
Cook the rice: combine 1/2 cup rice with 1/2 cup water and a pinch of sea salt, cover, bring to a boil, then reduce heat and simmer for 45 minutes or until liquid is absorbed and rice is tender.
2
Cook the quinoa: combine 1/2 cup rinsed quinoa with 1/2 cup water and a pinch of sea salt, cover, bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed and quinoa is dry and fluffy.
3
Dump beans into a mixer bowl and mash until about halfway smashed. Sprinkle in the garlic powder, onion powder, cumin, oregano, paprika, chili powder and salt.
4
Add the hot cooked rice and quinoa and mix until the beans and grains are all smashed together and the spices are evenly distributed.
5
Wet your hands and scoop about a rounded 1/3 cup into your hands and form into oval-shaped patties; repeat to make 4-5 burgers.
6
Cook the burgers by grilling or frying in a non-stick pan for about 10 minutes per side over medium-low heat, or bake on parchment in a 400 degree oven for about 10-15 minutes per side.
7
Warm tortillas and place each burger in a tortilla; top with guacamole or salsa, tomato or avocado, lettuce and olives as desired and serve.
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