White Bean Quinoa Burgers
Gluten-Free and Vegetarian, this White Bean Quinoa Burger is easy to make, satisfying, delicious and made with pantry items! Paired with Sriracha aioli and crispy sweet potato fries, it's a perfect warm weather meal! Recipe makes 12 burgers so is perfect for a crowd or meal prep, as burger store well in the fridge or freezer, and reheat well. Burger recipe adapted from Vegetarian Magazine/ Nationals Park.
Servings: 12 burgers
Ingredients
White Bean Quinoa Burgers
- 3 19 oz cans cannellini beans or equivalently 4 15oz cans minus a 1/3 - 1/2 cup, drained and well rinsed
- 1 ¼ cup cooked quinoa
- 1 ¼ cup roasted red peppers diced (I used jarred peppers, drained)
- 1 ¼ cup gluten-free panko breadcrumbs
- 2 large eggs
- 4 cloves garlic minced
- 2 tablespoons all purpose gluten-free flour with xantham gum
- heaping 1/2 teaspoon dried basil
- heaping 1/2 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 2-4 tablespoons olive oil for sauteing
For serving
- Gluten-Free burger rolls
- avocado sliced
- tomato sliced
- lettuce
- red onion
- Sriracha aioli see below
Sriracha Aioli (this makes enough for 2-3 burgers -- scale up or down as needed. See below for quantity for serving 12 below**)
- 1 teaspoon sesame oil or olive oil
- 3 tablespoon canola or Vegan mayonnaise
- 1½ teaspoon Sriracha
- ** if serving 12: use 3/4 cup mayo, 2 tablespoons sriracha, 1 tablespoon + 1 teaspoon oil
Sweet Potato Fries
- Sweet Potatoes -- think about 1 per person serving-- well scrubbed and dried skin left on
- avocado or olive oil
- kosher salt
Instructions
White Bean Quinoa Burgers
- Line a baking sheet with parchment paper.
- Place beans in a food processor and pulse several times until roughly chopped - they very quickly turn into "mush" so don't worry about it-- just try not to puree them all, leave a few pieces if you can.
- In a large bowl place chopped beans, quinoa, diced peppers, panko and stir to combine.
- Add eggs, flour, and remaining ingredients -- garlic, basil, onion powder, paprika, pepper and salt. Stir to combine.
- Using your hands, divide mixture into 12 equal parts and place on a prepared baking sheet. Form each part into a ball, then press gently to form a patty.
- Gently cover and place entire baking sheet in the refrigerator and let chill for 1 hour.
- After one hour, heat oil in a non stick skillet (enough oil to coat the bottom of the pan) and in batches, saute burgers for about 6-8 minutes per side or until golden and crispy.
- Serve and enjoy!
- Note: Burgers store well in the refrigerator in a sealed container for several days, or in the freezer for several months. Reheat in the microwave or in a saute pan.
Sriracha Aioli
- In a small bowl, mix together until well combined. Taste and adjust to taste desired.
Sweet Potato Fries
- Preheat oven to 400 degree F and line baking sheets with parchment paper
- Cut scrubbed sweet potatoes into even strips. The thinner the strips, the crispier they will get. The key to baking them tho is to cut them as closer to similar size as possible so that they cook evenly.
- Place cut strips on prepared baking sheets. Drizzle with oil and use your hands to mix them up, then lay flat on the baking sheet. The key is to use enough oil to coat the fries but not soak them.
- Sprinkle with kosher salt to taste.
- Bake for 30 minutes or until crispy.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Is there a substitute for eggs for those who are vegans?
Hi. While I make lots of vegan dishes, I have not tried this one with any egg substitutes yet… I will play with it and see if anything works. And if you try, lmk
Chia seeds soaked in water for about 30min or more. You could also do flaxseed “eggs” by soaking ground flaxseed in water until it forms a gel- like “yoke”. Or you could use an egg substitute like Just Egg.
Thanks for the suggestions!
These burgers are the best!so tasty filling and delicious . I make them and have them stored in the freezer for any given day always tasty and delicious ❤️❤️ So easy to make too!
Thank you! So happy you love them as much as I do! And thanks for reminding me… I have a few in my freezer!
We loved making these burgers! Nice to have another use for quinoa 🙂 My husband and I really liked the taste – kept a few out for the week and froze the rest to have going forward! Great healthy recipe – your directions are spot on! Thank you!
Thanks Lori! So happy you love them too! They quickly became a regular in our house.
Can you leave these in the refrigerator for more than one hour; mix them up in the morning and then cook them in the evening?
Yes, but you will have to let it rest at room temperature a bit before forming into patties and sauteing.
Thank you for yet another hit recipe, Karen! My kiddos are not quinoa fans but ALL four gave these a thumbs up! I didn’t have the red peppers so I used a couple chipotle peppers in adobo instead and formed the patties into smaller “nuggets”. I cooked some in the frying pan and some in the air fryer and both ways were delicious!
These were sooo delicious! I put them on a salad with avocado and buffalo ranch. So easy, simple ingredients & full of flavor! Go make these
So happy you loved them! Love them on salad, and buffalo ranch sounds delish! Thank you!
This sounds amazing! But I don’t have quinoa. Is there a substitute for that?
Great question! But I’ve never made it without quinoa…
Do you cook them before freezing?
Yes! I cook them all, then freeze what we don’t eat.
Do you have a breakdown of calories, fat, etc.
I see the parchment paper under your fries. Is there something underneath that? It looks likes grid. Does that grid promote crispy fries?
The grid just happens to be the pattern on that particular baking sheet. Any baking sheet will do!