You can’t beat a good veggie burger! This one is made with quinoa and cannellini beans, perfect served in a brioche bun.
A good veggie burger can be semi life changing. A bad veggie burger can be enough to put you off your dinner.
Hands up who’s had a bad veggie burger at some point in their life 🙋 I think we probably all have and, guys, it’s just not worth it when you could be eating a brilliant one like this quinoa and cannellini bean version.
Welcome to another instalment in our new vegetarian life. Ok, ok, partly vegetarian.
I’m still never cutting out bacon. I just cannot do it.
But we have been doing really well at only eating meat at the weekends. I’m feeling really good about it and we’ve managed to cut down on food costs which is one of the reasons we decided to start doing this again.
Since starting out on this new resolution we have made some truly amazing vegetarian meals. Meals that genuinely made me say I can’t believe this isn’t meat like these mushroom bao or were just so good that I didn’t miss the meat whatsoever like this baked aubergine with tahini.
And when you’re eating vegetarian then you really need to perfect the humble veggie burger.
INGREDIENTS YOU NEED TO MAKE THIS VEGGIE BURGER WITH QUINOA:
- Cooked Quinoa
- Cannellini Beans
- Tomato Puree
- Garlic Powder
- Garam Masala
Keep scrolling to get the recipe for this veggie burger with quinoa & cannellini beans…
Can you believe how few ingredients it takes to make these?!
It makes me so happy that they can be thrown together so quickly on a weeknight.
Of course most of the recipes on here are designed to be simple enough that you could tackle them on a weeknight but I especially love when they only take a very small handful of ingredients to come together as well. Makes them all the more appealing in my opinion.
So what exactly is involved with making these burgers then?
So first off you need to put all your burger ingredients into a bowl and mash them together. We used a potato masher for this which was ok for the most part. I don’t mind have a chunkier burger so I didn’t mind that not all of the mixture was fully mashed.
Having said that, if you prefer a smoother consistency then you could easily pop in a food processor and pulse a few times until combined. Your call!
And I can’t believe I’d forgotten until now to tell you the other wonderful thing about these veggie burgers. They’re BAKED guys.
That’s right, no time consuming and messy frying. No attempts to flip which result in half your burger being left behind. These are popped on a lined baking sheet with a slice of cheese on top (optional but advisable because cheese) and baked for 12 minutes before serving.
We had ours in brioche buns with a smear of one of my all time favourite condiments; kasundi. You can find the recipe for that in this panko halloumi sandwiches post but these veggie burgers would work with any other sauce you can think of.
HOW TO MAKE A VEGGIE BURGER WITH QUINOA & CANNELLINI BEANS (STEP BY STEP):
- Place all of your burger ingredients into a large bowl and mash together until combined.
- Shape into four patties and place on a lined baking sheet with a slice of cheese on top of each one.
- Bake for 12 minutes and serve.
Get the full printable recipe below!
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE VEGGIE BURGERS WITH QUINOA & CANNELLINI BEANS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
This salad is the perfect way to use up leftover quinoa and tastes amazing!
Or you could add your quinoa to this amazing chipotle chicken salad instead.
Veggie Burgers with Quinoa & Cannellini Beans
- Heat the oven to 200°C/400°F. Mash the quinoa, beans, tomato puree, garlic powder, garam masala and a sprinkling of salt and pepper in a bowl. Shape into 4 patties and place on a greaseproof paper covered baking sheet. Add a slice of cheese to each burger.
- Put in the oven and cook for 12 minutes then serve in brioche buns with kasundi and topped with some parsley leaves.
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