Gluten-free and made with pantry items, this may be the easiest and yummiest veggie burger yet! Paired with Sriracha aioli and crispy sweet potato fries, it's a perfect meal anytime!
White Bean Quinoa Burgers
Simple, Satisfying and Delicious, this recipe makes 12 burgers so is perfect for feeding a family or meal prep!
Update Spring 2020: We first shared these White Bean Veggie Burgers in March 2019 and they quickly became a favorite of ours and yours!
We made them all Spring and Summer, and so many of you have continued making them through the Winter.
It is now March 2020, and most of us are staying home and trying to cook with more pantry items so we don’t have to go to the grocery store as often.
THIS is one of the best pantry staple meals!
The burgers are made with 5 main pantry items + lots of spices. Potatoes or sweet potatoes are great hearty veggies so they keep well and make the best fries! And best part? The recipe makes 12 burgers so you have extra for more meals!
So here’s some background…
My husband and I love Veggie Burgers… We both order them out whenever we can, keep a stash of frozen ones in the freezer for easy meals and have tried many recipes.
In fact last year, I tried 4 or 5 new recipes and we liked them all.
But, this White Bean Veggie Burger may be our favorite yet!
The recipe is adapted from one that used to be served at Nationals Park, according to an old Vegetarian Times magazine where we found it. Nationals Park is home to the Washington Nationals baseball team and they used to have one of the better gluten-free and vegetarian food stands (we haven’t been there in a while so not so sure about current offerings).
Back to the Veggie Burger… it is DELISH!
It’s made with white beans (cannellini beans), equal parts cooked quinoa, roasted red peppers (from a jar!), gluten-free panko, 2 eggs and lots of spices (garlic, basil, paprika, onion powder, black pepper and salt) so it super satisfying and flavorful!
And they are so easy to make!
You pulse the beans in a food processor, then mix the beans, quinoa, panko and red peppers in a large bowl. Then add in the eggs and spices.
Form the mixture into 12 patties and refrigerate for an hour. The patties will firm up and hold together really well when cooking after being chilled.
Then quickly saute them on the stove top and they are ready to be served!
The recipe makes 12 big burgers so this is a great for feeding a crowd or for meal prep. The burgers store well in the refrigerator for several days and heat up well in the microwave or in a saute pan.
They can be enjoyed as we did here with on a burger bun or on a salad.
But they are particularly delicious when served with a sriracha aioli.
The sriracha aioli recipe one is a super simple recipe I have used for years — a mix of sesame or olive oil, mayonnaise (vegan or regular) and sriracha. And you can adjust the measurements for the amount of spiciness you prefer but it adds the best flavor!
To round out this meal, we made a batch of crispy sweet potato fries!
When you’re feeding teen boys and friends, you become pretty adept at making fries of all kinds and lately, my crew has been liking skinny fries!
Some quick tips for making perfect fries:
Make sure the sweet potatoes are well dried after scrubbing off any dirt
No matter what size you cut them, cut them as evenly as possible so that they cook evenly
Make sure they are well coated but not dripping in oil and place on an ungreased baking sheet or baking sheet covered in parchment paper.
Place them on the baking sheet so that they are not touching so that they can get crispy.
Roast them at a high temperature
Put is all together, add some avocado and any other fixings you want for the burger and you have one very satisfying and yummy meal!
Pro Tip: The recipe makes 12 Veggie Burgers so it is perfect for a crowd or meal prep or both!
They store well in the fridge for several days and freeze well too! I like to reheat them in a saute pan so they get crispy on the outside again.
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. Prep time includes chilling in the refrigerator for 1 hour. Burger recipe adapted from Vegetarian Magazine/ Nationals Park.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, BBQ
Cuisine: Gluten-Free, Vegetarian
Serves: 12 burgers
White Bean Quinoa Burgers
3 19 oz cans cannellini beans (or equivalently 4 15oz cans minus a ⅓ - ½ cup), drained and well rinsed
1¼ cup cooked quinoa
1¼ cup roasted red peppers, diced (I used jarred peppers, drained)
1¼ cup gluten-free panko breadcrumbs
2 large eggs
4 cloves garlic, minced
2 tablespoons all purpose gluten-free flour (with xantham gum)
heaping ½ teaspoon dried basil
heaping ½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon kosher salt
2-4 tablespoons olive oil for sauteing
Gluten-Free burger rolls
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 ¾ 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
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.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...