Kidney Bean & Quinoa Burgers

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Kidney Bean & Quinoa Burgers calories by ingredient
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Vegan, vegetarian burgers Vegan, vegetarian burgers
Number of Servings: 13


    4 cups cooked kidney beans
    2 cups cooked quinoa
    3 large carrots diced small
    1 large onion diced small
    3 ribs celery diced small
    2 tbsp olive oil
    1 bunch cilantro (chopped well)
    1-2 pickled (or fresh) jalapenos (finely minced)
    1 tbsp cumin
    2 tsp salt

    Makes 10 to 12 patties


Have your kidney beans and quinoa prepared ahead of time. Heat the olive oil in a medium sauce pan (on medium high heat) and add the carrots, onion, and celery. Once they start lightly browning turn the heat down to med/low and stir frequently. When the onions get soft and sticky they’re done. (It should take about 25 minutes.)

In a food processor combine the kidney beans and quinoa and pulse several times. You want the beans to maintain texture but you want enough of them to be crushed that the beans and quinoa stick together. Put this in a large mixing bowl. Add the caramelized vegetables, cilantro, jalapenos, cumin, and salt and mix really well.

Form into patties. You can make them any size you like. I made mine palm sized and kept them fairly thick.

To cook: heat a tbsp of oil (any you choose) in a sauté pan and sauté patties on both sides until they develop a crispy brown crust.

*I've substituted green peppers for the celery, and millet for the quinoa.

Serving Size: 12 Patties

Number of Servings: 13

Recipe submitted by SparkPeople user HAWKEYERANT.

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