Navy Bean, Quinoa and Rye Berry Burgers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 389.4 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Navy Bean, Quinoa and Rye Berry Burgers calories by ingredient
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an attempted replication of a meal we had a Czehoski's in Toronto an attempted replication of a meal we had a Czehoski's in Toronto
Number of Servings: 6


    1/2 c dry navy beans
    1/2 c dry quinoa
    1/2 c dry rye berries
    1 tsp salt (divided)
    1 tsp pepper
    1 tsp basil
    1 tsp oregano
    2 tsp cumin
    1/4 c corn starch
    1 tbsp olive oil (plus some for frying)


soak the navy beans a few hours ahead of time so they soften up and are easier to cook. i let mine soak for at least 6 hours so they began to sprout, which activates their enzymes and starts breaking down their complex carbohydrates to help you digest them better.

cook the beans with the quinoa and rye berries in 3 cups of water covered on low heat for about 30-40 minutes until most of the water has cooked off and the beans, quinoa and rye berries are tender.

let cool for at least 10 minutes

in a medium sized bowl mash the mixture with a potato masher or fork so there arenít big chunks. mix in the spices, corn starch and oil.

in a medium-sized frying pan heat up some olive oil (I used spray) over medium heat. fry the patties until they are brown on each side, which should take about 1-2 minutes.

yields 6 patties

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

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Member Ratings For This Recipe

  • I made this this holiday weekend and could not stop marveling over just how tasty it was! The cumin really pops! I used very little frying oil as I sauteed the burgers in a non-stick pan. I'm going to have this with an arugula salad tossed w/ fig balsamic vinegar & a spot of brown rice. Yummy! - 5/29/12

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