A hearty, delicious and nutritious veggie quinoa bean burger for your next cookout!
Grill up this quinoa bean veggie burger with spinach, carrots, sage, garlic and cumin, then sit back and enjoy the applause. I slather on a dollop of vegan mayo mixed with sriracha and a spoonful of mint chutney for extra spice and top it with my homemade sauerkraut. I then serve it with a classic vegan potato salad on the side. The burger patty is vegan, gluten-free and nut-free and you can skip the tamari to make it soy-free.
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 quinoa bean burger
- 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.
Ingredients
- 3ย cupsย cooked pinto beans or kidney beans. This is about 1 cup dry, if you are cooking from scratch. Canned beans work fine but using homemade beans can help give a better texture to your burger. This is because canned beans can often be mushy. With homemade beans cook them until they are very tender but not falling apart.
- 3 cups cooked quinoa. 1 cup of dried quinoa will make three cups.
- 1 teaspoon vegetable oil + oil or cooking spray to roast the burgers.
- 4 cloves garlic
- 1ย largeย carrot or 2 small carrots.
- 1ย cupย kaleย or spinach. I prefer kale but sometimes, when spinach is all I have, I use that. Both work great.
- 1 medium onion
- 4ย leavesย of fresh sageย or 1 teaspoon dried sage
- 2ย tbspย tomato paste
- 1ย tspย cayenneย (or paprika for less heat. You can also use smoked paprika for more smoky flavor, but if you do cut down to ยฝ teaspoon.)
- 1ย tspย ground cumin
- 1ย tspย ground coriander
- 1 tablespoon tamari
- ยฝย tspย ground black pepper
- 2ย tspย garam masala
- ยผย cupย chickpea flour
- 1 tablespoon dijon mustard
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.
Frequently asked questions
To air-fry the quinoa bean burger patties, set the air fryer to 375 degrees and air fry the burger patties for 15 minutes. Spray the burger patties with cooking spray or oil before placing them in the air fryer basked and make sure you don’t crowd the basket — leave a little room between the patties.
To bake the burgers, place them on an oiled or parchment lined baking sheet with at least an inch between the patties. Bake in a preheated 375 degree oven for 20-25 minutes, flipping once halfway through.
Yes, these are extremely healthy burgers with six grams of healthy protein and six grams of fiber in each burger patty for just 126 calories. The quinoa and beans combine to form a whole protein that’s also heart-healthy. You also get a good amount of vitamins A and C and other minerals from this burger patty. Serving these with whole wheat burger buns will increase the quantity of protein by another six grams and the fiber by four grams.
The burger patties are nut-free and gluten-free. The chickpea flour is a great binder and you don’t need bread crumbs or panko breadcrumbs here. If you want to make the patties soy-free just skip the tamari or use an equal quantity of coconut aminos.
Absolutely. Just swap out the quinoa for the same quantity of rice.
Yes, most beans would be fine here and black beans would work just as well as pinto beans or kidney beans.
More veggie burger recipes you might like
Quinoa Bean Burger
A smoky quinoa bean burger with the goodness of kale, carrots, sage, garlic and garam masala. Grill it up for your next cookout, then sit back and enjoy the applause. The burger patty is vegan, gluten-free and nut-free and you can skip the tamari to make it soy-free.
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Servings: 14 4-inch burger patties
Calories: 126kcal
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Instructions
-
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.
-
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.
Recipe notes
- Nutrition information is for burger patties fried with calorie-free cooking spray.
- 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. Or spread some mint chutney on the burger buns before adding the patties and other toppings of your choice.
- To air-fry the quinoa bean burger patties, set the air fryer to 375 degrees and air fry the burger patties for 15 minutes. Spray the burger patties with cooking spray or oil before placing them in the air fryer basked and make sure you don’t crowd the basket — leave a little room between the patties.
- To bake the burgers, place them on an oiled or parchment-lined baking sheet with at least an inch between the patties. Bake in a preheated 375 degree oven for 20-25 minutes, flipping once halfway through.
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:ย 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.
Nutrition
Serving: 1burger patty | Calories: 126kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 330mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1438IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg
