Super Size Me – Bean Burgers with Spicy Guacamole

Super Size Me is an American documentary film directed by and starring Morgan Spurlock. The film follows a 30-day period from February 1 to March 2, 2003 during which Morgan ate only McDonald’s food. At the same time he reduces the amount of exercise and walking to match that of the ‘average’ American to make for a fair experiment. After an initial bit of sickness he gets to enjoy the food and eats it three times per day. However after a week or two, his doctors begin to notice significant increases in body fat, cholesterol and blood pressure. Interspersed with this are interviews with experts on the nutritional value, marketing and impact of McDonalds and fast food generally.

Overall this was a very entertaining film that mixes its gimmick well with humor but also a good core of a documentary with interesting talking heads that don’t rant or rave but simply look to the figures in most cases. True, it only speaks about unhealthy food but nevertheless, when we think about McDonald’s the first thing that comes in our mind is Burger, so let’s make a healthy burger today and enjoy the taste without guilt.

Bean Burgers with Spicy Guacamole



  • 1/2 cup water
  • 1/4 cup quinoa, rinsed (Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups cooked pinto beans, well drained
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground toasted cumin seeds
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices


  • 1 ripe avocado
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1/8 teaspoon salt


  1. Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  3. Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  4. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  5. Preheat oven to 200°F.
  6. Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.


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