Quinoa Pinto Bean Burgers – Gluten Free, Vegan

These burgers are my go-to recipe for vegan patties, and they smell as good as they taste. Feel free to substitute another type of bean for the pinto beans- I’ll often use black beans instead.

The quinoa adds extra protein to the meal, which I often prefer versus just rice- though I’ve used rice when that’s all I had on hand.

The salsa gives it a lovely kick, and the ketchup adds just enough of “something extra” to make them absolutely delicious. I’ve been known to eat more than my share when these are in the kitchen!

They keep well until the next day, but unless I double the recipe, we never have leftovers.

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Quinoa Bean Burgers

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Main Course

Cuisine: American

Keyword: esselstyn, gluten-free, nooil, oilfree, plant-based, quinoa, vegan, whole food

Servings: 4

Calories: 199kcal

Author: Crystal Pirri

Ingredients

• 1 cup quinoa cooked
• 1.5 cup pinto beans cooked, drained
• 1/4 cup nutritional yeast
• 1/4 cup whole oats
• 1/4 cup salsa
• 2 tbsp ketchup
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 cup finely chopped kale

US Customary - Metric

Instructions

• Preheat oven to 350°F
• Prepare a baking sheet with silpat liner (preferred) or thin spray of cooking oil.
• Combine all ingredients in large bowl. Use a masher or pastry cutter to mix well, helping some of the beans to mash in the process.
• Using your hands to form patties (mixture will be very wet), lay on prepared baking pan, 1" apart.
• Bake for 60 minutes or until hold up well on a spatula. Serve with or without buns- we prefer ours over salad and eaten with a fork.

Nutrition

Serving: 1patty | Calories: 199kcal | Carbohydrates: 36g | Protein: 10g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 205mg | Potassium: 546mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 11.2mg | Calcium: 57mg | Iron: 2.7mg

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