Quinoa and Bean Burgers

Quinoa and Bean Burgers [Vegan Recipe]

Perfect for meal prep, grill-outs, or a weeknight dinner these Quinoa and Bean Burgers are crisp on the outside, tender on the inside and bursting with flavor. They hold together well and taste great on a bun, in a wrap, or on a salad.

Makes 4–5 burgers

Ingredients

1 cup (185 g.) cooked quinoa

1½ cups (260 g.) cooked black beans (or 1 can, drained and rinsed)

½ cup (50 g.) finely chopped onion

2 cloves garlic, minced

¼ cup (10 g.) chopped fresh cilantro or parsley

½ tsp. ground cumin

½ tsp. smoked paprika

¼ tsp. chili flakes or cayenne (optional)

Salt & pepper to taste

½ cup (50 g.) oat flour or breadcrumbs

1 tbsp (15 ml.) olive oil (for pan frying or brushing if baking)

Directions

1. In a large bowl, mash the beans with a fork or potato masher, leaving some chunks for texture.

2. Add cooked quinoa, onion, garlic, herbs, spices, and oat flour. Mix until well combined. The mixture should be firm enough to shape into patties — if too wet, add more oat flour.

3. Divide and shape into 4–5 burger patties.

4. To pan-fry, heat a nonstick skillet with olive oil over medium heat. Cook each patty 4–5 minutes per side until golden. To bake, preheat oven to 400°F (200°C). Place patties on parchment-lined tray, brush with oil, and bake for 25–30 minutes, flipping halfway.

5. Serve warm on buns, over greens, or in wraps.

Make It Yours

• Instead of black beans use kidney beans, white beans, or lentils.

• Add finely chopped bell pepper, sun-dried tomatoes, or shredded carrot.

• Chill the formed patties for 30 minutes before grilling to help them firm up.

Serving Ideas

• On a bun with avocado, tomato, and red onion

• In a lettuce wrap with hummus and sprouts

• Alongside roasted sweet potatoes and salad

Cold Sesame Cucumber Salad

Cool, tangy, and lightly nutty—this salad is the perfect contrast to the hearty burger.

Ingredients

1 large cucumber, thinly sliced

1 tsp salt

1 tbsp rice vinegar

1 tsp soy sauce or tamari

1 tsp toasted sesame oil

½ tsp maple syrup (optional)

1 tsp sesame seeds

1 green onion, sliced

Directions

Toss cucumber with salt and let sit for 10 minutes. Rinse and pat dry.

Mix vinegar, soy sauce, sesame oil, and maple syrup in a bowl.

Add cucumber and green onion. Toss gently.

Sprinkle with sesame seeds and chill before serving.

Baked Sweet Potato Wedges

Tender, caramelized, and subtly spiced—great for dipping or enjoying on their own.

Ingredients

2 medium sweet potatoes, cut into wedges

1 tbsp olive oil

½ tsp smoked paprika

¼ tsp garlic powder

Salt & pepper to taste

Directions

1. Preheat oven to 425°F (220°C).

2. Toss sweet potato wedges with oil, spices, salt, and pepper.

3. Spread on a parchment-lined baking sheet in a single layer.

4. Bake 25–30 minutes, flipping halfway, until crispy on edges and tender inside.

Serving Suggestion

Plate one quinoa and bean burger alongside a handful of sweet potato wedges and a scoop of cold sesame cucumber salad. Add a dollop of your favorite vegan mayo or sriracha tahini sauce for dipping.

For extra flair, garnish with chopped fresh herbs or a lime wedge.