These white bean burgers are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. As far as veggie burgers go this is fairly easy. FYI, you can make this recipe even simpler by using a pre-made flour instead of processing oats like I did. The white bean quinoa burger patties came out fantastic and held up great without falling apart, and they were not dry at all, nor were they mushy. The texture, taste, and visual appeal all hit the mark. Once layered with all the extra goodies, this white bean quinoa burger was supreme––best veggie burger I've ever had...am I biased...maybe, but these were divine! And, if you don't feel like having it on a bun, by all means top your quinoa veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt, and pepper...so good just like that!
Quinoa and White Bean Burger [Vegan]
- 1/2 cup quinoa
- 1 cup water
- 1 teaspoon garlic powder
- 3 teaspoons thyme, divided (oregano would be good too)
- 1/2 - 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle pepper, optional
- 1 can (15 ounces) white beans (I used cannellini), drained and rinsed
- 1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
- 1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
- 1/2 cup shallot, finely diced (about 1 medium) or red onion
- Juice of one lemon
- 1/3 cup oat flour, or flour of choice
- 1 Egg replacer or 1 flaxegg (1 tablespoon flaxseed meal + 3 tablespoons water), (optional)
- Mineral salt & cracked pepper, to taste
- Coconut or olive oil, to grease
- Start by making your flaxegg or ener-g egg replacer and set aside. If baking in the oven, turn oven to 375°F. (It's helpful to first read instructions first before making the patties)
- In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.
- While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your onion and red pepper fairly fine, they should be about the same size as the corn kernels.
- Next, mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.
- Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well again. Season to taste with salt, pepper and more of the other spices. We all vary on how strong we like our spices...you can't take out but you can always put in.
- Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand. Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 - 4 inches.
- In the oven at 375°F on a greased or parchment lines cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.
- In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium high heat. Cook patties about 4 - 5 minutes on each side.
The patties can be made ahead of time and stored covered in the refrigerator for a couple days prior to cooking. I have a sneaky feeling that this can be made without the use of any egg replacer if you don't have it available. I have it here for good measure until I try without. If you decide not to use an egg replacer, when adding the flour, just try adding two - three tablespoons of water instead if needed...the amount may depend on the flour you’re using.