These burgers are so easy to make, they’re affordable, and they taste better then any bean burger you can buy at the store. The best part is, they hold up their shape fantastically, even when frying. I hope you enjoy these as much as I enjoyed creating them! This recipe makes about 6 patties.
Quinoa and Kidney Bean Burgers
- 1 cup dry quinoa
- 2 cups water
- 1 can organic kidney beans, drained
- 1/3 cup cornstarch
- 1 tbsp Cumin
- 1 tbsp oregano
- pinch of chipotle pepper (I didn’t want it spicy so I only used a bit, but if you like it HOT add more. Be warned, this stuff is very spicy)
- 1/2 tsp smoke paprika
- 1 tsp extra virgin olive oil
- 1 tbsp coconut oil for cooking
After rinsing the quinoa in a colander under cold water, place the 1 cup quinoa in 2 cups of water, bringing it to a boil and then lowering the heat to simmer. Cover and ccok for 15 minutes or until all the water is absorbed.
In a food processor add the cooked quinoa with the remaining ingredients (excluding the coconut oil) and pulse until smooth.
Heat the coconut oil in a pan and then with your hand, form patties out of the mixture in the food processor, about the size of your palm and 1 inch thick. In batches fry up the patties, about 5 minutes on each side. It will be nice and crispy brown on the outside, with a smooth consistency on the inside. Just how a veggie burger should be!
I garnished mine with vegan mayo and organic agave sweetened ketchup, vegan cheddar cheese (daiya brand) and mashed avocados. (Mash the avocado right in the shell, it makes it clean up a snap!)