This hearty burger will satisfy the veggie lover in you and has the added zip of Marzetti® Cilantro Avocado Dressing.
Add quinoa and 1 cup of water to a small saucepan. Cover, bring to a boil, lower to a simmer, and cook for 10 minutes until water is absorbed. Remove from heat, drain excess water, and set aside.
Heat 1 teaspoon of oil in a medium skillet over medium-high heat. Add onion and bell pepper, and cook for 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Remove from heat and set aside.
Add black beans to a large bowl and mash with a potato masher, leaving some beans whole. Add quinoa, egg, cumin, coriander, paprika, lemon zest, liquid smoke, and bread crumbs. Mix thoroughly to combine and form into 4 burger patties.
Heat the remaining 2 tablespoons of oil in the same skillet over medium-high heat. Add patties and cook for 3 to 4 minutes per side until browned. Remove onto a paper towel-lined plate to drain.
To assemble burgers, place the patties on the bottom half of the hamburger buns and top each with a slice of tomato and lettuce. Spread cilantro avocado dressing on the interior of the top half of the hamburger bun, and place on the burgers.
