Quinoa & Red Kidney Bean “Chili” Burgers
By Claire Georgiou, Reboot Naturopath, B.HSc ND
This highly nutritious vegan burger contains iron, fiber, potassium and B vitamins. The patties can be made ahead of time and enjoyed as a burger, on top of a salad or as a snack. I made a tahini sauce to add a creamy texture and boost the flavor, although you may choose a different sauce or condiment. You can make these as spicy or as mild as you like.
Ingredients
- ½ cup cooked quinoa
- 2 cans red kidney beans (BPA free), drained and rinsed
- 2 tablespoons tamari sauce
- ½ teaspoon sea salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼ cup sesame seeds
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons water
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper to taste
- 2 tablespoons lemon juice
Directions
- Cook quinoa according to package directions.
- Mash the kidney beans or process in a food processor.
- Add the all the remaining burger ingredients including the cooked quinoa and combine well.
- Take a good handful of the bean mixture and shape into a burger patty and place on a lined baking tray, making about 8 burgers.
- Bake in the oven for 10 minutes on each side, carefully flipping.
- Let the patties rest for 10 minutes.
- Add all the tahini sauce ingredients to a high-speed blender and process until smooth and combined.
- Assemble your burger with fresh ingredients such as spinach, tomato, avocado, grated carrot or beets, sprouts and drizzle the tahini sauce over the burger. Place on a seeded bun.
If you prefer a lower starchy bun, try making these Vegan Paleo Rolls.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 burgers
Substitutions
Quinoa – Rice, buckwheat
Red kidney beans – Black beans, chickpeas, butter beans, cannoli beans
Tamari – Soy sauce, coconut aminos
Sesame seeds – Flaxseeds