Red Bean and Quinoa Burgers are hearty veggie burgers made with kidney beans, tri-color quinoa, bell pepper, onion, and warm spices. Serve with Seasoned Oven Fries or Roasted Leek Greens Salad.
Beyond the Black Bean Burger
I like this recipe because kidney beans and quinoa make a surprisingly sturdy patty. My daughter has been vegetarian her whole life and has never had much interest in meat substitutes. The first time she tried these, she looked up and said, “When I say I want a burger, this is what I’m talking about.” High praise from a tough crowd.
Black bean burgers get all the attention, and they are great, but kidney beans bring something different to the patty. They have a meatier texture and a more pronounced flavor that holds up well to the cumin and hot pepper sauce. If you have only ever made black bean burgers, these are a welcome change of pace.
Ingredients for Red Bean and Quinoa Burgers
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Tri-Color Quinoa – Cooked and cooled before mixing into the patties. The quinoa adds structure and a slightly nutty flavor that plain breadcrumbs alone cannot replicate.
- Kidney Beans – Pulsed in a food processor or mashed until combined but still slightly chunky. The texture is important here. Overmixing turns them into a paste, producing a dense, gummy patty.
- Seasoned Bread Crumbs – Helps bind the mixture and gives the patties a firmer texture that holds together in the pan.
- Yellow Bell Pepper – Minced fine so it distributes evenly through the patty without creating weak spots that cause crumbling.
- Aquafaba or Egg – The binder that holds everything together. Aquafaba is the liquid from the canned beans, so if you are using it, reserve it before rinsing. One large beaten egg can be substituted.
- Yellow Onion and Garlic – Minced fine for even distribution throughout the patty.
- Ground Cumin – The dominant spice in the patty. It adds a warm, earthy depth that pairs naturally with kidney beans.
- Hot Pepper Sauce – Adds a gentle heat. Start with the listed amount and adjust from there.
- Kosher Salt – Seasons the patties throughout.
- Olive Oil – For pan-searing the patties to a golden exterior.
Make it Vegan: Use aquafaba in place of the egg. Everything else in this recipe is already plant-based.
How to Make Red Bean and Quinoa Burgers
Prep: 15 min | Cook: 25 min | Total: 40 min | Servings: 4
STEP ONE: Cook the quinoa. Bring the water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the quinoa is tender and the water is fully absorbed. Set aside to cool slightly.
STEP TWO: Process the beans. Add the kidney beans to a food processor and pulse until combined but still slightly chunky. Do not overmix. You want texture, not a paste. Alternatively, add to a large bowl and mash with a potato masher.
STEP THREE: Mix the patties. Transfer the beans to a large bowl. Add the cooked quinoa, bread crumbs, bell pepper, aquafaba or egg, onion, garlic, cumin, hot pepper sauce, and salt. Mix until well combined. Divide into 4 equal portions, roll each into a ball, and flatten into a patty.
STEP FOUR: Chill. Place the formed patties on a parchment-lined plate or baking sheet and refrigerate for 30 minutes. This allows the binders to firm up and helps the patties hold together during cooking.
STEP FIVE: Pan-sear. Heat the olive oil in a large skillet over medium heat. Cook the patties for about 4 minutes per side until golden. Work in batches if needed to avoid crowding the pan.
STEP SIX: Serve. Transfer to toasted buns and add your favorite toppings.
Frequently Asked Questions
Yes, with some care. Preheat the grill to medium-high heat between 350 and 400°F. Bean burgers are more delicate than meat patties and can stick to grill grates so place the patties on a sheet of greased aluminum foil on the grill rather than directly on the grates. Grill for 8 minutes per side.
Yes. The uncooked patties can be formed and refrigerated for up to 24 hours before cooking. They can also be frozen before cooking. Place on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe container for up to 3 months. Cook directly from frozen, adding a few extra minutes per side.
The most common cause is overmixing the beans into a paste or skipping the chill time before cooking. Keeping the bean mixture slightly chunky and refrigerating the formed patties for 30 minutes before pan-searing are essential for keeping the burgers together.
Yes. Bake at 375°F for about 20 minutes, flipping once halfway through. They will be less golden than pan-seared but still hold together well.
Storage and Reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture. Reheating in the microwave will soften the exterior. Uncooked patties freeze well for up to 3 months.
More Burger Recipes
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Red Bean and Quinoa Burgers Recipe
Ingredients
- ½ cup water
- ½ cup water
- ¼ cup tri-color quinoa
- 1 15 oz can kidney beans, rinsed and drained (reserve liquid if using aquafaba)
- ½ cup bread crumbs
- ¼ cup yellow bell pepper minced
- 3 tablespoons aquafaba liquid from the canned beans or 1 large egg, beaten
- 2 tablespoons yellow onion minced
- 1 teaspoon garlic minced
- 1½ teaspoons ground cumin
- 1 teaspoon hot pepper sauce
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Bring the water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the quinoa is tender and the water is fully absorbed. Set aside to cool slightly.
- Add the kidney beans to a food processor and pulse until combined but still slightly chunky. Do not overmix. You want texture, not a paste. Alternatively, add to a large bowl and mash with a potato masher.
- Transfer the beans to a large bowl. Add the cooked quinoa, bread crumbs, bell pepper, aquafaba or egg, onion, garlic, cumin, hot pepper sauce, and salt. Mix until well combined. Divide into 4 equal portions, roll each into a ball, and flatten into a patty.
- Place the formed patties on a parchment-lined plate or baking sheet and refrigerate for 30 minutes. This allows the binders to firm up and helps the patties hold together during cooking.
- Pan-sear. Heat the olive oil in a large skillet over medium heat. Cook the patties for about 4 minutes per side until golden. Work in batches if needed to avoid crowding the pan.
- Transfer to toasted buns and add your favorite toppings.
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