Three veggie burgers on buns on a large tray.

WHITE BEAN QUINOA BURGER WITH CREAMY RANCH SAUCE

Makes 4 Burgers. Print Recipe Here

½ Cup Quinoa (Raw)
1 ½ Cup Cooked White Beans or 1 x 398 mL (14 oz) Can 
½ Cup Diced Shallots (about 2)
2 Cloves Garlic, Minced
1 Tbsp. Oil
¼ Cup Chopped Parsley
2 tsp. Worcestershire Sauce (vegan if necessary)
½ tsp. Sea Salt
¼ teaspoon Black Pepper
1 Tbsp. Nutritional Yeast
⅛ tsp. Cayenne Powder
Zest of ½ Lemon
1 Tbsp. Chopped Green Onion
2 Tbsp. Chickpea Flour
⅓ Cup Sunflower Seeds (Coarsely chopped in a Vitamix or by hand)

  1. Begin by cooking the quinoa (I add the ½ cup quinoa to 1 cup water and bring it to a boil. I then cover and and turn it down to simmer on the lowest heat for 20 minutes).
  2. Next, add the oil to a frying pan and sauté the shallots over medium low heat until they soften. Next add the garlic and continue to cook for another minute. Remove the mixture from the heat and combine it with the ingredients in a large bowl. Once the quinoa is cooked, measure out 1 cup and add it along with the other burger ingredients.
  3. Gently mix the burger filling together, mashing some of the beans to  help bind, but ensuring some remain whole for texture. If your mix isn't holding together, try adding a little more flour.
  4. Next form the mixture into four patties. They can be cooked right away, but I like to stick mine in the fridge to help film up for 30 minutes to an hour.
  5. When you're ready to cook the burgers, heat a heavy bottom frying pan (I love to use a cast iron) over medium heat. Add a splash of oil for frying. Once the oil is hot, add the patties (two at a time) and fry on both sides until browned and crispy.
  6. When all the patties are browned, bake them on a parchment lined try for 10 minutes at 190 C (375).
  7. Serve on a bed of greens or a bun with creamy ranch sauce (below) and your favourite condiments.

CREAMY RANCH SAUCE

½ Cup Cashews, soaked in boiling water for at least 30 minutes
¼ Cup Hemp Hearts
1 Tbsp. Olive Oil
1 tsp. Dijon or Grainy Dijon Mustard
½ tsp. Garlic Powder
½ tsp. Nutritional Yeast (I had the powder, not the flaked, use 1 teaspoon if you have flakes)
1 tsp. Apple Cider Vinegar
2 tsp. Lemon Juice
4 Tbsp. Water
Pinch Pepper and Salt
¼ Cup Finely Chopped Mixed Herbs (I used dill, chive, green onion, and parsley)

  1. Drain the cashews and add them to the blender along with the hemp hearts, oil, mustard, garlic powder, yeast, vinegar, lemon juice, water, and salt and pepper. Puree until smooth. Add chopped herbs and onion and taste to adjusting seasoning as needed.

4 Comments

  1. Being a great fan of veggie burgers, I tried this recipe several time, both the original version and a vegetarian one (with egg).
    I had some problems with the original one at the moment of frying the burgers.. they kind of collapsed in the pan, so in the end I skipped this step and baked them in the oven, and the result was super delicious.

  2. The link to print doesn't work for me... the recipe looks delicious, I have been trying to make my own homemade burgers more often these day instead of the processed store bought.

    1. Hey, Shirleen! The link should be working now. I'm so happy to hear you're spending more energy making your own burgers. Congrats, friend <3

  3. I am the biggest fan of veggie burgers and I seriously need to start making my own! Loving the combo of creamy white beans and protein-packed quinoa as the base of these burgers. And of course the ranch sounds incredible!

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