Black and White Bean Quinoa Burgers. V. GF.

Black and White Bean Quinoa Burgers.
Black and White Bean Quinoa Burgers.

My first burger post of 2016.  I make them often, but honestly never document all of the goodies that go inside so then as a result – it never hits my blog.  After speaking to my good friend yesterday and talking about blogging and what I was going to be posting, I thought I better get moving on creating/documenting something for dinner that worked for everyone.  You see, I cook with several variations of a recipe that work for everyone in my family on most nights.  My youngest has now chosen to become vegetarian so it’s a bit easier but I still have two family members that eat meat.

Yesterday was Ash Wednesday and my family members that do eat meat give it up on Ash Wednesday and every Friday throughout Lent.  Did I confuse anyone yet?  Yeah… a score card is needed when making dinner at my house.  These burgers worked for everyone and made life a bit easier last night paired with some roasted sweet potatoes.  Plus this recipe yields about a 12-14 sliders and they freeze nicely.  Okay so let’s get started.  Please know that you can adjust or tweak by preference as this recipe is very forgiving.


1 cup of small white beans (I used canned) drained and rinsed
1 cup of black beans (canned) drained and rinsed
3/4 cup of rolled oats (I used Bob’s Redmill gluten free)
1 cup of cooked quinoa
1/2 cup of nutritional yeast
1/2 diced yellow onion
2 cloves of garlic, minced
1/2 jalapeno – seeded for less heat or seeds in for more heat
1/2 cup of fresh cilantro leaves, roughly chopped
1.5 tablespoon of dijon mustard (I used grainy Maille)
2 teaspoon of smoked paprika
1 pinch of ground cayenne
2 teaspoon of liquid aminos
1 cup of gluten free/vegan bread crumbs
Salt and pepper


Into your food processor, blend your onions, garlic, jalapeño, cilantro and mustard. Pulse a few times to blend.

Into your mixing bowl or stand mixer, add your beans, oats, quinoa, yeast, paprika, cayenne and liquid aminos.  Blend for a moment to incorporate.  Then add your wet mixture to the beans and blend again.  Finally add your bread crumbs and blend for another 30 seconds or so.  If your mixture is too wet add a bit more bread crumbs.  Taste and add salt and pepper as needed.
Form into patties or sliders.  And place on a platter.

Over a medium flame, place your griddle pan or sauté pan and spray with coconut spray. Working in small batches – add a few patties to your pan.  Sauté your burgers until golden on both sides (about 4-6 minutes on each side).

Serve with or without a bun. I used gluten free/vegan rolls with a bit of arugula, hummus and topped with roasted red peppers and spicy pickles.  Serve immediately or let cool completely and store in an airtight container in your fridge for up to 5 days or freeze for up to a month.


Ohhhhh the weather has become quite brutal here in Pennsylvania.  I was just wearing shorts a few days ago and today I opted to run my “long” run of the week indoors on the treadmill because the temp felt like 7 outside.  It looks like we are going to be in a cold snap for a few days then back to warmer temps next week.  Thankful but dreading the brutally cold weekend ahead.

Sunday:  10.6 outdoor miles
Monday: 10.6 treadmill miles/strength/core at the gym
Tuesday:  11 outdoor miles
Wednesday:  Rest day.
Thursday: 17 treadmill miles (negative splits)

I have concluded that the one major bonus of sub-zero or at least feeling-that-way-temps. is that you can use the great outdoors as freezer space when working on new recipes.  I better go and grab my recipe that is chilling outside.  Have a great day – the weekend is in sight!








— Knead to Cook

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