Quinoa and White Bean Veggie Burgers

Vegan, Veggie Burgers

Quinoa and white bean veggie burgers

Adapted from Meat Free Monday

This is another great vegan recipe for Meatless Mondays. They are spicy, delicious, filling and full of fiber and protein.


  • ½ cup quinoa
  • 1 cup water
  • 1 tsp thyme
  • ½ cup of corn (fresh, canned or frozen)
  • ½ cup red bell pepper, finely diced
  • ½ cup of red onion, finely diced
  • 1 can (15 oz) cannellini beans
  • 2 tsp oregano
  • 1 tsp smoked paprika
  • Juice of 1 lemon
  • 1/3 cup of oat flour (bought or homemade)
  • 2-3 tbsp water
  • Salt
  • Pepper


  1. Preheat oven to 375F (190C)
  2. In a medium pot, bring quinoa, water and thyme to a boil. Cover, reduce heat and simmer for about 15 minutes or until water is absorbed. When done, remove cover and let set for 10 minutes off heat.
  3. While the quinoa is cooking, prepare the corn, red pepper and red onion. Dice the onion and red pepper so that they are about the size of the corn kernels.
  4. Mash ¾ of the beans, leaving ¼ whole.
  5. When the quinoa is ready, add the quinoa to the beans with the corn, red pepper, onion, oregano, paprika and lemon juice. Mix well.
  6. Add in the flour and water. Mix well. Season with salt and pepper and other spices if desired.
  7. Pat the mixture into the bowl and divide it into 4 using a knife, making a kind of cross. To form the burgers, take each section and pack it into a tight ball in the palm of your hands. Flatten it and place on a hard surface like a plate or clean countertop. Cup the edges with your hands and tighten them. Flatten the top to form the patty.
  8. To cook, arrange the burgers on a greased or parchment- lined cookie sheet. Cook in the preheated oven for 30 minutes, turning them halfway through.


Comments: Another successful meal at home. If you do not want to buy oat flour, you can pulse the 1/3 cup of oats in a food processor. I was happily surprised to find that these burgers, unlike most quinoa ones, hold well without falling apart. I made mine on a parchment-lined cookie sheet and was a bit afraid they would break if I turned them over. So, I cooked them for 30 minutes without flipping and they were still fine. You could also cook them in an oiled skillet over medium heat for 4-5 minutes per side. They would go great with sliced tomatoes, lettuce, mashed avocado and, of course, in a bun. I made mine with spicy sweet potato wedges, another recipe you can find on my blog. Enjoy!

Mi quinoa veggie burger

Mi plato 25:08:2014


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