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Dinner recipe · from the recipe book

Black Bean Quinoa Smash Burgers, Pickle-Mustard

Crisp-edged, smoky black bean and quinoa patties smashed thin in a hot skillet, stacked on cool romaine and tomato with tangy quick dill pickles and sharp yellow mustard.

Black Bean Quinoa Smash Burgers, Pickle-Mustard

Ingredients

  • 2 cups344 gBlack beans, canned, drained and rinsedpatted dry
  • ½ cup90 gQuinoa, dryrinsed
  • 1 cup220 gWater
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSalt
  • 2 tbsp30 gCanola oil
  • 2 cups sliced200 gCucumberthinly sliced
  • ⅓ cup80 gApple cider vinegar
  • 2 tsp8 gGranulated sugar
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp40 gYellow mustard
  • 4¼ cups chopped200 gRomaine lettuceleaves separated
  • 1½ medium200 gTomatoessliced
  • ½ medium60 gRed onionthinly sliced

Steps

  1. Make the pickles first: in a bowl, stir the cider vinegar, 40 g of the water, the sugar and half the salt until dissolved. Add the cucumber and dill, toss, and let stand at least 30 minutes while you make the patties.
  2. Cook the quinoa: bring the quinoa and the remaining water (180 g) to a boil in a small saucepan, cover, simmer 15 minutes until the water is absorbed, then spread on a plate to cool for 5 minutes.
  3. Pulse the oats in a food processor until coarse, then add the black beans and pulse until mostly broken down with a few pieces left.
  4. In a large bowl, combine the bean mixture, cooled quinoa, egg, paprika, cumin, garlic powder, black pepper and the remaining half of the salt. Shape into 8 loose balls.
  5. Heat half the canola oil in a large skillet over medium-high heat until shimmering. Add 4 balls, then press each flat to about 1/2 inch with a sturdy spatula.
  6. Cook 3 to 4 minutes until deeply browned and crisp, flip, and cook 3 to 4 minutes more, until the center reaches 160°F (71°C). Transfer to a plate and repeat with the remaining canola oil and balls.
  7. To serve, lay the romaine leaves on 4 plates, top with the tomato and red onion, then 2 patties each. Spread the patties with the mustard and pile on the drained pickles.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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