Vegan burgers with red beans, quinoa and lots of sauce

If you still have not tried how amazing red bean burgers are, here is an extremely easy recipe to get you hooked on them.

Long ago, when I decided meat will no longer be part of my menu, I also had to give up burgers. That was not so difficult as I have never been that much of a fan anyway. I wasn’t, until I tried my first vegan burger in Barcelona. Ever since I have been obsessed with trying recipes and discovering new culinary pleasures. I even got as far as creating a weekly tradition for myself: “Burger Friday”, as a treat for five consequtive days of working out. What made it even better was the growing interest of my workmates to join me for a flavourful vegan treat at the end of the working week. That being said, I think you’re already anxious for this red bean burgers recipe!

Vegan burgers with red beans, quinoa and lots of sauce

Red bean burgers

Ingredients (4-5 burger patties, depending on thickness):
400g cooked red beans, if canned: wash and dry them first
½ small red onion, finely chopped
1 carrot, grated
100g cooked quinoa
2-3 stems of coriander, pick the leaves only
4-5 dried tomatoes, soaked into hot water, drained and cut into pieces
1 ts cumin
Olive oil
Mixed pepper

Mash the beans into a paste. Then, add all the other ingredients and mix them nicely. Form patties with wet hands, pressing on the sides to keep their shape. You can either bake the burgers on 200oC, top and bottom oven setting; or fry them off lightly with a touch of olive oil on a pan.

If you’re excited about these red bean patties, you might also like this green lentil burger patty recipe. Eating healthy doesn’t have to be bland or repetitive!

Vegan burgers with red beans, quinoa and lots of sauce

What makes these burgers exceptional is the extra sauce. One excellent option is preparing the good old guacamole:

2 ripe avocados
Juice of 1 lemon
½ small red onion, finely chopped (optional*)
2-3 stems of coriander, finely chopped

Mash the avocados, then add all other ingredients. In case you’re making guacamole specifically to use it as a sauce for your burger, I suggest you skip the onion*. Its strong flavour, when used in both recipes, can be quite overpowering and you won’t be able to savour the rest of the ingredients.

I also recommend you try one, or all, of these vegan dips that perfectly compliment any meal. The fresh coriander mojo goes amazingly with the red bean burgers! As I mentioned above, be careful with the use of strong tastes (like onion and garlic) when making any dip or sauce. You really want to be able to taste each element of the delicious food you are making!

I served my burgers on a lettuce leaf, topping them with extra sauce and fresh tomatoes. Feel free to get creative with this, adding any sort of leafy greens or your preferred sauce. As always, share with your loved ones if you can.

If you’re a fan of beans, be sure to check out this charred salsa verde chili recipe that mixes pinto and black beans. Yum!


Leave a Reply

Your email address will not be published. Required fields are marked *