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RECIPE
23 INGREDIENTS13 STEPS1HR 10MIN

Quinoa and White Bean Burger

4.5
2 Ratings

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The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
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Burger time is here and this was sublime! Also, if you don’t want it on a bun, try having your patty on a nice bed of fresh leafy lettuce with a squeeze of lemon, some avocado and salt & pepper!
1HR 10MIN
Total Time

The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
1 cup
Water
1 tsp
Garlic Powder
1 Tbsp
Dried Thyme
or Dried Oregano
1/2 tsp
2 cups
Canned Cannellini White Kidney Beans , rinsed, drained
1/2 cup
or Frozen Corn
1/2 cup
Shallots
or Red Onion
1
Lemon , juiced
1/3 cup
Oat Flour
or Flour of Choice
1 Tbsp
Flaxseed Meal
mixed with 3 tbsp water to make a flax egg
(optional)
to taste
to taste
Freshly Ground Black Pepper
to taste
Coconut Oil
or Olive Oil
to taste
Tomatoes , sliced
to taste
Leafy Greens
to taste
Avocados , sliced
or Mashed Avocado
to taste
Red Onions , sliced
to taste
Dijon Mustard
or Hummus, Vegan Mayo
to taste
or Sriracha Cashew Cream Sauce
4
Hamburger Buns

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Nutrition Per Serving

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CALORIES
452
FAT
6.6 g
PROTEIN
18.5 g
CARBS
85.9 g

Cooking Instructions

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Step 1
You may cook the veggie patties in one of two ways: in the oven or in a large skillet. If you would like to use the oven, preheat it to 375 degrees F (190 degrees C) now.
Step 2
In a medium pot, bring Water (1 cup), Quinoa (1/2 cup), Garlic Powder (1 teaspoon), and Dried Thyme (1 teaspoon) to a boil. Cover, reduce heat and simmer for 15 minutes.
Step 3
Once done, remove cover and let set for 10 minutes.
Step 4
While quinoa is cooking, prepare your Corn (1/2 cup), shallot and red pepper. Finely dice Shallot (1/2 cup) and Red Bell Pepper (1/2 cup), they should be about the same size as the corn kernels.
Step 5
Next, mash your Canned Cannellini White Kidney Beans (15 ounce). I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.
Step 6
Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons Dried Thyme (2 teaspoon), Smoked Paprika (1/2 teaspoon) and optional Chipotle Chili Powder (1/2 teaspoon) and Lemon (1). Mix well.
Step 7
Add in the Oat Flour (1/3 cup) and Flaxseed Meal (1 tablespoon) and mix well again.
Step 8
Season to taste with Mineral Salt (to taste), Freshly Ground Black Pepper (to taste) and more of the other spices. We all vary on how strong we like our spices…you can’t take out but you can always put in.
Step 9
Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand.
Step 10
Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 – 4 inches.
Step 11
To cook in the oven: Bake in the oven at 375 degrees F (190 degrees C) on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.
Step 12
To cook on a stove: Heat Coconut Oil (to taste) or olive oil in a large skillet over medium to medium high heat. Cook patties about 4 - 5 minutes on each side.
Step 13
Serve on Hamburger Bun (4) or bed of Leafy Greens (to taste) with choice of toppings - Tomato (to taste), Avocado (to taste), Red Onion (to taste), Dijon Mustard (to taste), Sriracha (to taste), etc.

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Nutrition Per Serving
Calories
452
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
85.9 g
31%
Fiber
13.0 g
46%
Sugars
6.4 g
--
Protein
18.5 g
37%
Sodium
491.3 mg
21%
Vitamin D
--
--
Calcium
185.8 mg
14%
Iron
7.0 mg
39%
Potassium
383.9 mg
8%
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