Quinoa and Kidney Bean Burgers



For years I’ve fiddled with homemade veggie burgers only to suffer perpetual disappointment.  I never would have expected that becoming vegan and gluten free would yield veggie burger success, but it has!  Measurements in this recipe are currently in flux – I made it up as I went along, and added things at whim and by eyeballing it.

  • 1/2 cup dry kidney beans
  • 1/2 cup dry quinoa
  • 1 stalk celery
  • 1/2 yellow onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 2 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1/4 cup corn starch
  • 1 tbsp liquid coconut oil plus a bit to cook the celery and onions and, eventually, patties

Soak the beans and quinoa (separately) in water to cover plus 2 inches for at least 6 hours.  I find that soaking quinoa before cooking makes it come out soft and fluffy.  If there’s time I like to soak the beans until they sprout.

If you have a pressure cooker, cook the beans according to instructions from your cooker or check this out.

If you don’t have a pressure cooker, plop the beans in a pot and cover with water to roughly 1 and 1/2 inches above them.  Bring to a boil and then cover and simmer.  Kidney beans usually take about 1 to 1.5 hours to cook this way.  Check them regularly, skimming any foam from the top of the water.  Remove from heat when they’re fork soft.

Cook the quinoa by adding it to 1 cup water in a pot, bringing it to a boil, covering and setting temp to low and letting it simmer for 15 minutes.

Drain all excess water from both the beans and the quinoa, if necessary.  Combine them in a large pot or bowl.

Finely chop the celery and onions and saute them in a lightly oiled skillet under medium heat until they’re translucent.  Add to the beanyquinoa mix.  Add dry spices to this mix and start mixing and mashing away with a potato masher.  I recommend mashing over a food processor – you want the beans mushed up, but not pureed.  Chunky is good.  While mashing, sprinkle in the oil and corn starch. Sorry for the shite pic.  Lighting was poor and I was mucho tired.


Once thoroughly mixed, form into thin patties and cook in a covered, lightly oiled skilled for 5 minutes a side under medium to medium low heat (keep an eye on them).



Being gluten free, we had them in rice tortilla wraps with spinach, green pepper, tomato, hummus and sriracha sauce, with a side of grilled Jamaican curry potatoes.  Riley had his sans sriracha and hummus, plus ketchup and a swiss Daiya slice melted atop.  Absolutely the best burgers we’ve concocted yet.


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