Easy Vegan Quinoa White Bean Burgers Gluten Free Recipes

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EASY VEGAN QUINOA & WHITE BEAN BURGERS (GLUTEN-FREE!)



Easy Vegan Quinoa & White Bean Burgers (Gluten-Free!) image

These easy vegan quinoa burgers come together quickly and easily using mostly pantry staples! The burgers are incredibly versatile-you can serve them over greens, on buns, or stuffed into pita bread. We love to slather them with Herbed Aioli (use vegan mayo for a vegan version) or hummus, and we top them with cucumbers, avocado, and greens. However they're also delicious with yogurt, feta, sliced tomatoes, or the classic burger fixings... the sky's the limit! You can either cook the quinoa as indicated below or use 2 cups of leftover cooked quinoa.

Provided by Nicki Sizemore

Categories     Main Course

Time 50m

Number Of Ingredients 14

½ cup red or white quinoa (or 2 cups already cooked quinoa)
Salt
2 large garlic cloves
1 15- oz can white beans (navy or cannellini)
3 scallions, coarsely chopped (white and green parts)
¼ cup cilantro leaves (packed)
1 teaspoon lemon zest
1 teaspoon ground cumin
Freshly ground black pepper
½ cup fresh or frozen peas (defrosted if frozen)
½ cup panko breadcrumbs (regular or gluten free)
3 tablespoons extra virgin olive oil, divided
Buns, pita bread or greens, for serving
Toppings for serving, such as: herbed aioli, hummus, smashed avocado, sliced cucumber, mint leaves, sliced tomatoes, yogurt, feta cheese, etc.

Steps:

  • In a small pot with a lid, combine the quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. Do Ahead: The quinoa can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
  • In a food processor with the blade running, add the garlic cloves and finely chop. Add the white beans, scallions, cilantro, lemon zest and cumin. Season with salt and pepper. Process until the mixture forms a coarse puree, scraping down the sides. Add the quinoa; pulse to combine until a coarse paste forms. Transfer to a bowl, and stir in the peas and breadcrumbs. Form the mixture into 6 patties, and place them on a piece of wax or parchment paper. Do Ahead: The uncooked burgers can be covered and refrigerated for up to 1 day before cooking.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden brown on the bottom, about 4-5 minutes. Flip the burgers, add the remaining tablespoon of oil and cook until golden on the other side.
  • Transfer the burgers to buns, pita bread or greens, and serve warm with the toppings of your choice.

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