Quinoa and Bean Burgers

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

Rate This Recipe


  • 1 cup - red kidney beans (rajma)
  • 1 cup - quinoa
  • 1/4 cup - chickpea flour, also known as besan or garbanzo bean flour
  • 1 medium onion, minced
  • 1 large carrot, grated
  • 1 cup - packed kale leaves, minced
  • 4 leaves - sage, minced
  • 4 cloves - garlic, minced or grated
  • 1 tbsp - tamari, or you can use regular soy sauce
  • 2 tbsp - tomato paste
  • 2 tsp - garam masala
  • 1 tsp - mustard powder
  • 1 tsp - cayenne pepper or paprika (use cayenne for more heat)
  • 1 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1/2 tsp - ground black pepper
  • salt to taste

How to Make Quinoa and Bean Burgers

  • To cook the quinoa, rinse under cold water and then place it in a saucepan with 2 cups of water and garam masala.
  • Add salt
  • Boil, reduce heat to medium-low, and let the quinoa cook until it has absorbed most of the water.
  • Place it in a tight-fitting lid on the saucepan and continue to cook on low heat for 15 minutes.
  • Turn off the heat and set it aside.
  • To cook the beans, it is always better to soak them overnight but you can get away with no soaking if you have a pressure cooker.
  • If you do, just follow your manufacturer's instructions to get beans that are squash-able.
  • Otherwise, place the soaked beans in a large saucepan, cover it with at least an inch of water, boil, lower the heat to medium-low and cook for about an hour.
  • Heat 1 tsp of oil in a large saucepan.
  • Add the carrot, onion, kale, sage, and garlic. Add the tamari, mustard, coriander and cumin powders and the cayenne.
  • Saute on medium-high heat about 5-8 minutes.
  • Stir in the tomato paste and saute for 2-3 minutes.
  • Add the ground black pepper and cooked beans and mix well.
  • Using a potato masher, squish some of the beans.
  • Add the chickpea flour and stir for another couple of minutes.
  • Add the quinoa and mix well.
  • Heat a griddle and spray with some oil.
  • Moisten your hands in a water bath and make patties.
  • Place the patties on the skillet and cook on each side until it becomes brown.
  • You can freeze these patties once they have cooled.
  • Separate each patty with a wax paper before freezing.
  • When you are ready to grill, just throw the frozen patty on the grate and heat through.
  • Serve these burgers piping hot, cradled in burger buns along with some greens, onions, avocado, and a dollop of Nayonaise (vegan mayonnaise).
  • Recipe courtesy: Holy Cow Vegan