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Rated excellent by our customers

Vegan Quinoa Bean Burgers Recipe

Vegan burgers high in healthly fibre and protein. I've searched for many vegan bean burger or quinoa burger recipes, but they all either lacked a certain something or were too complicated. So, I came up with this recipe to combine the best of both worlds. Burgers that are good for you! This recipe uses metric cups, 1 cup = 250ml, but you can be flexible with ingredients and quantities. You can use any flour in place of spelt; any oil in place of rapeseed; any type of bread in place of wholemeal; sprouted quinoa in place of cooked. If you don't like sweetcorn please leave it out or use your favourite cooked vegetables instead. Flax can be replaced with more flour or breadcrumbs as a binder. I like to double the quantity using one tin of white beans and one tin of a different kind of bean (eg red kidney, aduki) then freeze for later.

Posted by: Ann Smyth
On: 01/10/2014

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Barbecue
Lunch Box
Main Courses
Nibbles and Snacks
Recipes for kids

You will need

Ingredient	Add
1 x 400g tin cannellini beans (or your favourite beans)		More products
1/4 cup ground flaxseed (this needs to be ground)		More products
1/4 cup of nutritional yeast (optional)	Awaiting stock	More products
1 slice wholemeal bread	Available only in our Tollcross shop	More products
2 tbsp cider vinegar (optional)		More products
1.5 tbsp coldpressed rapeseed oil		More products
seasonings of your choice (optional)
1/4 cup quinoa		More products
1/2 cup boiling water
1/2 cup frozen sweetcorn	Awaiting stock	More products
Breadcrumb Coating (optional):
2 slices wholemeal bread (as listed above)
1/4 cup vegan almond milk or your preferred alternative	Awaiting stock	More products
1/8 cup wholemeal spelt flour (as listed above)
seasoning eg pepper, thyme, chilli
1-2 tsp rapeseed oil (as listed above)

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Start with the breadcrumbs, if using.
Blitz up 2 slices of bread in a coffee grinder until you get a fine texture.
Then spread evenly on a dry baking tray and bake at Gas Mark 2 (150C/300F) for about 30 minutes, turning halfway through.
In the meantime, rinse the quinoa thoroughly under running water for a few minutes. Place in a saucepan and add a 1/2 cup of boiling water.
Bring to the boil, then leave to simmer until all the water is absorbed (around 20 minutes).
While the quinoa is cooking, cook the sweetcorn according to the instructions on the pack, then leave to drain.
Rinse the beans well and leave to drain.
Once the quinoa and breadcrumbs have cooked, leave them to cool while you prepare the other ingredients.
Preheat the oven to Gas Mark 6 (200C/400F).
Blitz the slice of bread in a grinder until you get fine breadcrumbs and place in a large bowl.
Add to it the beans, flaxseed, nutritional yeast, vinegar, any seasonings and oil. Mash until well blended. Don't worry if you don't mash all the beans.
Then gently mix in the quinoa until blended.
Lastly, add the sweetcorn. If the texture is too sticky, add some spelt flour a bit at a time until you get the right consistency. The mixture should be soft, moist and easy to mould but not so sticky that it stays stuck to your hands.
Mould into whatever shapes you like. Either full sized burgers, fingers, cubes or smaller bites.
Optional Step - Breadcrumbing:
Place the baked breadcrumbs in a bowl, mix in any seasonings, then add the rapeseed oil and rub in with your fingers until thoroughly mixed. (Without oil the breadcrumbs will look really pale and dry after baking.)
Put the vegan milk in a small bowl and the flour in another.
One by one, coat each burger in a layer of flour, then dip in the milk, ensuring it's fully coated. Then another 2 layers of flour and finally the breadcrumbs.
Place on a greased baking tray and cook at Gas 6 (200C/400F) for about 30 minutes, turning halfway through.
Alternatively, carefully place in a plastic zipper bag and freeze, keeping in one layer until frozen. These can be kept for up to 3 months. If you are not using the breadcrumb coating, then wrap individually in greaseproof paper or individual freezer bags.
And that's it! Serve and enjoy!