D.C. Gourmet Veggie Burger with Avocado Aioli

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A plant-based burger made with quinoa and black beans, topped with avocado aioli, grilled pineapple, and spicy slaw. This American beef recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs quinoa, black beans, and brown rice for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked quinoa
• 1.5 cups black beans
• 1/2 cup brown rice
• 1 medium avocado
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 cup finely chopped red onion
• 2 tbsp cilantro
• 1 cup sliced grilled pineapple
• 2 cups spicy slaw mix

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Instructions

1. Step 1: In a bowl, mash 1 cup cooked quinoa, 1.5 cups black beans (drained and rinsed), 1/2 cup brown rice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. Shape into 4 patties, about 3/4 inch thick.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden and firm. Transfer to a plate and keep warm.
3. Step 3: For the aioli: Mash 1 medium avocado in a bowl. Stir in 2 tbsp mayonnaise, 1 tbsp lime juice, 1/4 cup finely chopped red onion, and 2 tbsp chopped cilantro. Season with salt and pepper.
4. Step 4: Assemble burgers on brioche buns with a patty, 2 tbsp aioli, 1/2 cup grilled pineapple slices, and 1/2 cup spicy slaw mix. Serve immediately.