Quinoa Bean Burger

Quinoa Bean Burgers

Vegan Quinoa Bean Burgers- 9 ingredients, 25 minutes

Have you tried making your own veggie burgers?  Veggie burgers and bean burgers are fairly easy to find pre-made, so you might have written off making your own.  That said, the pre-made frozen patties can range anywhere from ‘highly tasty and fairly nutritious’ to ‘bland hockey-puck-like-disks that require cheese and toppings to mask the flavor (or lack there-of).’  Plus, anyone who eats pre-made veggie burgers on a normal basis can probably relate to the struggle of trying to pry apart the little frozen disk-like patties that have, inevitably, become fused together in the package.  (If, dear reader, you happen to work for a veggie burger mogul, please recommend separating the patties in the packaging.  Please.)  Instead of buying your burgers pre-made, try making them yourself!  These Quinoa Bean Burgers are incredibly easy, quick, and delicious.  Best of all, they only have 9 ingredients!

Quinoa Bean Burger

Quinoa Bean Burger

Gathering Ingredients

To make these burgers, you need cooked quinoa.  Either start cooking it while you prepare the other ingredients, or make these the day after you use quinoa in another dish.  Quinoa cooks fairly quickly, and will also microwave well (just like rice).  If you’re not familiar with quinoa, it’s a gluten-free grain packed with protein.  When you buy it, it’ll look like tiny little seeds or balls of grain, and then when it’s cooked it’ll plump up and appear transparent in the middle.  There’s different kinds and colors of quinoa, and each have their own cooking time, so follow the package directions.

Making Quinoa Bean Burgers

You’ll need one sauté pan and a blender (or food processor).  Start by sautéing green onions– use the whole thing, not just the white onion part– along with garlic.  Add the onions to your blender, along with oats, the cooked quinoa, kidney beans, and the steak sauce, salt, and pepper.  Blend it up and form your patties.  If you’re using a less-than-stellar blender, you might find it easier to add the quinoa and oats first, sauce and spices next, and beans last.  This way, the heavy ingredients don’t clog up the blender before everything else gets mixed in.  If your blender gives up before the mixture is perfectly smooth, it’s okay.  Just make sure it’s mostly blended (whole bits of oats won’t hurt a thing).  Then, form your batter into thin patties, reheat your sauté pan, and cook them in the oil leftover from sautéing the onions.  Once the patties have browned on each side, set them on buns, pile them high with whatever toppings you want, and dig in.

Want more light and easy dinners?  Try these:

Quinoa Bean Burger
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Quinoa Bean Burger

Course Main Course
Total Time 25 minutes
Servings 4 people
Author Champagne Tastes

Ingredients

  • 3-4 whole green onions, sliced (or sub 1/2 yellow onion, diced)
  • 1 TB olive oil
  • 1 15oz can red kidney beans, drained and rinsed (or sub black beans)
  • 1/2 cup cooked quinoa
  • 1 TB minced garlic
  • 1/2 cup rolled oats
  • 1-2 TB steak sauce (I use Chipotle A1), to taste
  • pinch salt, pepper
  • To serve: sesame, potato, or other buns, along with other desired toppings (tomato, avocado, lettuce, spinach etc)

Instructions

  1. If your quinoa isn't already cooked, begin cooking according to package directions.

  2. Heat oil in medium - large saute pan (preferably cast iron or non-stick). When it starts to ripple, add onions and garlic. Saute 1-2 minutes and remove from heat.

  3. Add onion mixture, beans, quinoa, oats, steak sauce, salt, and pepper to blender or food processor and blend until smooth (Or until mostly smooth-- If the mixture is too thick to blend completely, stir with a spoon).

  4. Form mixture into thin patties, about 1/4 - 1/2" thick and 4" across. You should have enough to make 6-8 patties. Alternatively, make your patties 2" across and use slider buns.

  5. Reheat saute pan and cook patties 2-3 minutes per side until browned. (If using cast iron or non-stick, you should have enough oil left over from sautéing the onions. Otherwise add a little more oil).

  6. Serve bean burgers warm on buns with desired toppings.

Recipe inspired by: 31 Meals Cookbook

35 thoughts on “Quinoa Bean Burgers

  1. Nicole @ Yumsome says:

    I did LOL at your comment about having to pry apart frozen veggie burgers – yep, so with you on that one… especially when they break in half. Grrr!

    Your burgers look and sound wonderful – I love using quinoa in patties, burgers, etc. I just wish it were cheaper here in Slovenia!

    • champagne-tastes says:

      You can substitute rice if you can’t find quinoa! I’ve done that a couple times- it’s still tasty! And yes those parties get stuck together so bad!!!

    • champagne-tastes says:

      Thanks! I haven’t, because my husband always devours any leftovers before I could try freezing lol. I would think they’d freeze well though- there’s no water to crystallize. Just make sure to separate them with wax paper and put them in an airtight container!

  2. Holly @ 3 Yummy Tummies says:

    These definitely look better than the hockey pucks from the freezer section! I love veggie burgers (just posted one too) and can’t wait to try your variation.

  3. Sarah says:

    I was literally JUST saying how quinoa based burgers are the best…and then I see this recipe. PERFECT TIMING!! Can’t wait to try this! 🙂

  4. Platter Talk says:

    I have thought about making vegan burgers for a while now, just never have. This recipe seems like a good place to start. I have everything in the recipe but will sub black beans for kidney beans. Thanks.

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