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.
Servings: 14 4-inch burger patties
- 3 cups cooked pinto beans (or kidney beans or black beans. Start with 1 cup dried beans if cooking from scratch to yield 3 cups cooked beans)
- 3 cups cooked quinoa (start with 1 cup dried quinoa to yield 3 cups cooked quinoa)
- 1 teaspoon vegetable oil (plus more for cooking or baking burger patties. You can also use a cooking spray)
- 4 cloves garlic (crushed through a garlic press or minced)
- 1 large carrot (or 2 small carrots, grated using the medium-sized holes on a box grater)
- 1 cup kale (or spinach, finely chopped. Kale is preferred for a better texture to the patties)
- 1 medium onion (finely chopped)
- 4 leaves sage (or 1 teaspoon dried sage)
- 2 tablespoons tomato paste
- 1 teaspoon cayenne (or paprika for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper (optional)
- 2 teaspoons garam masala
- 1 tablespoon tamari
- ¼ cup chickpea flour (besan)
- 1 tablespoon dijon mustard
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.
- 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.
- 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.
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