These vegan Quinoa Bean Burgers are incredibly easy, quick, and delicious, and perfect for lunch!
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 veggie burgers pre-made, try making these easy Quinoa Bean Burgers!
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
Easy Vegetarian Lunch
- 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)
If your quinoa isn't already cooked, begin cooking according to package directions.
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.
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).
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.
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).
Serve bean burgers warm on buns with desired toppings.
*Calorie Information was calculated per serving using My Fitness Pal.
Recipe inspired by: 31 Meals Cookbook