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1
For making the burgers:
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Bring water to a boil in a small saucepan.
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Add quinoa and return to a boil.
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Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes.
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Uncover and let stand.
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Add 1 tablespoon oil in a medium skillet over medium heat.
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Add 3/4 cup of onion and garlic and cook, stirring occasionally, until soft and fragrant, 3 to 5 minutes.
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8
Stir in beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork (or you can use food processor).
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9
Transfer the mixture to a bowl and let cool for a couple of minutes.
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Combine well the quinoa, 1/4 cup of cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper.
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Form the bean mixture into 6 patties.
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Coat them evenly with the remaining 13 cup cornmeal and arrange to a baking sheet.
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Refrigerate for 30 minutes.
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For making the guacamole:
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15
Mash avocado with a fork.
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Stir in 3 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and salt to taste.
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Preheat oven to 200F.
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Heat 1 tablespoon oil in a large skillet over medium-high heat.
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Reduce heat to medium and cook 3 burgers until heated through, brown and crisp on both sides, 4 to 6 minutes per side.
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Watch carefully, do not burn.
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Transfer cooked burgers to the oven to keep warm.
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Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning.
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Arrange the burgers on buns with the orders of lettuce, tomato and the guacamole.
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24
Storage burgers into ziplock bags, and put in the freezer.
