Last updated on November 13th, 2018.
The tastiest Quinoa Kidney Bean Burgers made from scratch in 25 minutes. Serve with a creamy Cilantro Lime Greek Yogurt Sauce.
This recipe contains affiliate links. See my disclosure. This recipe was sponsored by Randall Beans.
You know what I get excited about? BEANS!
So when I got an email from a company working with Randall Beans asking if I want to sample some of their beans and see if I get inspired to create some recipes – I was super excited! BEANS!
I realize that having a whole case of beans is kind of absurd, so I’ve had a good time exclaiming ”BEANS!” every chance that I get. For those of you with a family and a house and an actual pantry, having a case of beans might not seem that bizarre. But for me and my tiny kitchen, 12 jars of beans makes me want to say ”BEANS!!” every time I go into the kitchen.
Well after making these Quinoa Bean Burgers, I am down to 11 jars. I am making it a mission to cook as many bean recipes as I can in the near future.
I made these quinoa bean burgers and served them with a creamy Cilantro Lime Sauce made with Greek yogurt.
I used kidney beans for this recipe, but I bet you can use any kind of beans you like. Black beans are a classic for burgers, and white beans would be great as well. A few months ago Aldo for some reason declared that he doesn’t like kidney beans (he says they’re too beany. Huh??). He later clarified that he doesn’t like kidney beans on their own, but they are pretty good in this recipe. Phew!
Aldo also always makes fun of quinoa because of the Bud Light commercial (see video below – “what is this, a loofah?“), so I am pretty sure he was expecting the worst from this quinoa-kidney-bean creation.
But when he finally tried one of these quinoa kidney bean burgers, he said ”Wow Kate, these are really good.” Well OF COURSE. Do I make you eat anything that is not good? (Actually the answer to that is yes, but I definitely wouldn’t be sharing my ‘fail’ recipes with you guys!).
A few tips for making these Quinoa Kidney Bean Burgers:
- Keep in mind you’ll need cooked quinoa for this recipe. So make some quinoa in advance specifically for this recipe, or just make quinoa as a side dish the night before and make sure to cook extra. If you’ve got an Instant Pot, you can cook quinoa in ONE MINUTE. And it comes out perfectly fluffy every time. This recipe from Crunchy Creamy Sweet is a good one to refer to.
- You can absolutely use canned kidney beans or other beans for this recipe. However, if you’re cooking on a budget and have an Instant Pot, you can cook kidney beans quickly. Just refer to the recipe book that comes with the Instant Pot for cooking instructions for kidney beans or other beans.
- I used fat-free plain Greek yogurt to make the creamy Cilantro Lime sauce, and it cuts down on calories and makes this dish healthier. You can of course use 1% or 2% plain Greek yogurt, or even sour cream as well. But I find that for this recipe the extra fat is not needed for flavor. The Instant Pot can also make yogurt if you really want to make everything from scratch. 😉 I swear this thing is magical.
- If you are one of those people who hates cilantro, we can’t be friends. Just kidding. If you are one of those people who hates cilantro, you can definitely substitute it. Parsley and/or basil would work really well in this recipe and give both the bean burgers and the yogurt sauce a lot of flavor.
- I LOVE using an ice scream scoop with a squeeze-release mechanism for cooking. It is perfect for scooping out the quinoa & kidney bean burger mixture for this recipe, and it is so helpful for other recipes as well: scooping muffin and cupcake batter, getting an even amount of ground beef to make meatballs, etc. I found that the best way to form these bean burgers is to scoop out some of the mixture and place it directly into the skillet with preheated oil. The use a spatula / turner to gently flatten the mixture into a nice even patty. This way they all come out to be exactly the same size and shape, which is harder to achieve if you’re forming the patties by hand.
- If you prefer to use your hands, you should dip your hands into a bowl of cold water in between forming each burger patty – it will make sure the bean mixture doesn’t stick to your hands.
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Quinoa Kidney Bean Burgers with Cilantro Lime Greek Yogurt Sauce
Quinoa Kidney Bean Burgers
Cilantro Lime Yogurt Sauce
- 1/2 cup plain fat free Greek yogurt (use a rounded 1/2 cup)
- 1 tablespoon cilantro leaves , finely chopped
- 1 small garlic clove , minced
- 1 teaspoon lime juice
- Salt to taste (about 1/4 teaspoon), pepper to taste
Quinoa Kidney Bean Burgers
- In a large skillet, heat 1 tablespoon of oil and add the minced garlic and red pepper flakes. Cook for 2-3 minutes on medium heat, or until garlic starts to turn golden-brown.
- In a large food processor, combine the cooked quinoa, kidney beans, cilantro, breadcrumbs, egg, and the cooked garlic/red pepper flake mixture. Process for a few seconds at a time until the cilantro is finely chopped and everything is mixed together well. It will look and feel a little like thick clay.
- In a large skillet, heat 2 tablespoons of olive oil. Form 3-inch bean burger patties and place them into the pan (see recipe notes). Cool over medium heat for 3-5 minutes, or until the patty is nicely browned. Carefully flip, and cook 3-5 minutes on the other side. Repeat with remaining olive oil and bean burger patties.
Cilantro Lime Greek Yogurt Sauce
- Combine all the ingredients in a small bowl and mix well.