White Bean Quinoa Burgers

This may be the easiest and yummiest veggie burger yet! Paired with Sriracha aioli and crispy sweet potato fries, it's a perfect warm weather meal!

White Bean Quinoa Burgers

Simple, Satisfying and Delicious, this recipe makes 12 burgers so is perfect for a crowd or meal prep!

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.

Hope you love it all as much as we do!

Scroll down for recipe and leave a comment if you try.



5.0 from 2 reviews
White Bean Quinoa Burgers
Prep time
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Gluten-Free and Vegetarian, this White Bean Quinoa Burger is easy to make, satisfying and delicious! 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 and reheat well. Prep time includes chilling in the refrigerator for 1 hour. Burger recipe adapted from Vegetarian Magazine/ Nationals Park.
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
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 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
  • kosher salt
White Bean Quinoa Burgers
  1. Line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl place chopped beans, quinoa, diced peppers, panko and stir to combine.
  4. Add eggs, flour, and remaining ingredients -- garlic, basil, onion powder, paprika, pepper and salt. Stir to combine.
  5. 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.
  6. Gently cover and place entire baking sheet in the refrigerator and let chill for 1 hour.
  7. 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.
  8. Serve and enjoy!
  9. Note: Burgers store well in the refrigerator in a sealed container for several days. Reheat in the microwave or in a saute pan
Sriracha Aioli
  1. In a small bowl, mix together until well combined. Taste and adjust to taste desired.
Sweet Potato Fries
  1. Preheat oven to 400 degree F and line baking sheets with parchment paper
  2. 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.
  3. 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.
  4. Sprinkle with kosher salt to taste.
  5. Bake for 30 minutes or until crispy.


8 thoughts on “White Bean Quinoa Burgers

  1. 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!

  2. 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!

  3. 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?

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