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Quinoa and White Bean Burgers

Scott Phillips

Servings: 4

These crispy, mildly sweet patties are delicious with lightly dressed arugula.


  • 1/2 cup (3-1/4 oz.) red or white quinoa, rinsed and drained
  • 1 15-oz. can white beans, drained and rinsed
  • 1/3 cup rolled oats
  • 1/4 cup pine nuts
  • 1 Tbs. Dijon mustard
  • 1 Tbs. vegan (or regular) Worcestershire sauce
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fennel seeds
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 530
  • Carbohydrates (g): 48
  • Fiber (g): 8
  • Protein (g): 13


  • Bring a 3-quart saucepan of water to a boil. Add the quinoa, reduce the heat to medium, and cook, stirring occasionally, until tender, about 12 minutes. Drain and rinse thoroughly with cool water. Drain well, pressing against the strainer with the back of a wooden spoon to extract as much water as possible.
  • Transfer to a food processor and add the beans, oats, pine nuts, mustard, Worcestershire, thyme, fennel seeds, lemon zest, 1 tsp. salt, and 1/2 tsp. pepper. Process to a thick, smooth paste. With wet hands, form the mixture into eight 1/2-inch-thick patties.
  • Heat the oil in a 12-inch nonstick skillet. Add the patties and cook, flipping once, until browned on both sides, 8 minutes total. Serve hot.


Rate or Review

Reviews (4 reviews)

  • porcini | 05/03/2019

    I actually think these are quite good. The lemon zest comes thru so don’t skip.
    A dab of yogurt with lemon zest on top could make them even better.

  • cbauxier | 08/31/2018

    High hopes based on the ingredient were met by disappointment with the final product. These weren’t as good as they sounded.

    Agree with previous reviewers that a) they are bland and b) you cannot taste pine nuts at all. I would add that they are mushy/soft and don’t hold together well. Be sparing with oil... too much oil and they fall apart. Use very little to brown them.

    I will not make again... but if I were to I would a) try adding some binder such as egg and maybe more oatmeal to firm up when cooked, b) ditch the pine nuts, and c) add more flavoring.

    Note... I let mixture sit in fridge for an hour before shaping and I had no issues.

  • Kokinneke | 03/31/2016

    I found them very bland. But they have potential. Next time I will do spices x 4! One does not taste the pine nuts (expensive as they are!!!). Better use cashew or walnuts, coarsely chopped and added at the end by hand to give a crunch. And definitely onions. In order to keep them together, cook them in the oven on a silpad: they will dry out a bit on the outside and won't stick.

  • Halfscouse | 09/01/2015

    Very easy to do, and makes a great light meal. They must be pressed together well in order to get them to retain the shape while cooking. Wetting your hands after each one seems to help.

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