This quinoa bean burger is so full of flavor and you’ll love just how hearty and nourishing it is. And it’s sturdy enough to stand up to the grill. I experiment a lot with making all kinds of plant based burgers because Jay loves burgers. Instead of always relying on the store bought kind, which is more often than not heavily processed, I try and cook up delicious and healthy veggie burgers at home with bean and grain combinations, like this bean and oats burger, black bean burger and sprouted mung bean burger. This quinoa bean burger is truly a hearty burger you can sink your teeth into. And it’s packed with great-for-you veggies like carrots and kale or spinach (take your pick!)
Why you will love this recipe
It is one of the most flavorful veggie burgers you will make and eat. There are a ton of veggie burgers in the supermarket, but many are disappointingly bland and most are heavily processed. This quinoa bean burger tastes fresh and delicious because it is made with only good-for-you ingredients. Spices like cumin, coriander and garam masala add a dash of vivid, vibrant, vigorous flavor. The spices and sage add amazing smokiness. There’s also so much great texture with the chewy quinoa and beans. All of the ingredients here are great for you. How could you go wrong with quinoa, beans, carrots, kale and healthy spices? It is so easy to make. There really isn’t much to this recipe. You will need to cook the veggies first to cook out the moisture but that takes less than 10 minutes. All you do after that is mix the ingredients in a bowl, form the patties, and fry them. You can pan-fry, bake or air-fry the burger patties. I usually pan-fry these, but I’ve baked and air-fried them and they turn out great every way. They are incredible served with whole wheat burger buns.. I used storebought buns this time because I didn’t have my homemade whole wheat burger buns on hand, but if you can, make the buns and use them to cradle these burger patties. They are amazing together.
How to make quinoa bean burgers
Place the quinoa and beans in a large bowl. Mash them together so most of the beans are smushed but some remain whole so you have some texture in the burger. You can also do this in a food processor but make sure you don’t overprocess the beans.
In a seasoned cast iron skillet or nonstick skillet heat the oil. Add the garlic, saute for 30 seconds, then add the carrots and kale or spinach. Saute for a couple of minutes, then add in the remaining ingredients: onion, sage, tomato paste, cayenne or paprika, ground cumin and coriander, tamari, ground black pepper, garam masala and chickpea flour. Mix everything well and cook for a few minutes, stirring constantly, until the mixture is aromatic and there is no visible moisture.
Add the veggie mixture to the bowl with the beans and quinoa. Add dijon mustard. Check salt and add more if needed. Mix everything together.
Form 14 four-inch patties with the mixture. Heat a nonstick skillet or cast iron skillet over medium high heat. Spray with cooking spray or coat with oil. Place the burgers in the skillet without crowding them. Cook on either side until golden-brown spots appear.
Serving suggestions
For a spicy burger, serve with vegan mayo mixed with a dash of hot sauce or horseradish, lettuce or spinach greens, onion and tomato rings, and pickled jalapeno peppers. We love layering in some sauerkraut. Spread some mint chutney on the burger buns before adding the patties and other toppings of your choice. Brush the veggie burgers with bbq sauce before grilling and once again before serving.
Storage instructions
Refrigerate: Refrigerate the burger patties in an airtight container for up to three days. Freeze: Flash freeze the burger patties by placing them on a baking sheet and freezing them completely. Then place the burgers in a freezer-safe container or bag and freeze for up to four months. Reheat: Reheat frozen burgers in a skillet or in the air fryer or oven until warmed through. Grill: Place the frozen burgers on the grate and grill until char marks appear.
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