Ingredients (makes 12 4-inch burgers):
- 2 cups red kidney beans, soaked overnight (8+hours) then boiled for 10 minutes and simmered at least 30 minutes
- 2 cups cooked quinoa (1 Cup dry quinoa + 2 Cups water)
- 2 medium sweet potatoes, chopped & steamed
- 2 teaspoons Old Bay seasoning
- 2 teaspoons garlic powder
- Salt & Pepper to taste
- 2 Tablespoons cooking oil (such as Cold Pressed Grape Seed Oil)
- 1 batch of my Crinkle Cut Oven Fries:
- 1 1/2 lbs Russet potatoes, cut into 1/2 inch thick crinkle sticks
- Sprinkle of paprika, salt & pepper to taste
- 1 batch of my Ranch Dressing (2 allergy-friendly recipes!)
Directions:
- In your food processor combine your red kidney beans, cooked quinoa, steamed sweet potatoes, and Old Bay seasoning & pulse to combine. Test a bite & then add salt & pepper to taste. Adjust any seasonings as necessary.
I’ve found it’s easier to form your burgers with moist hands! It’s best to keep a small bowl of water nearby to wet your fingertips when forming your burgers. Using about 1/3 Cup per burger, form them 1/2 inch thick & 4 inches across. Heat your skillet & cooking oil to medium-high.
Cook each burger for 5-7 minutes on each side, until browned.
- To prepare your healthy Crinkle Cut Oven Fries, preheat your oven to 400 degrees Fahrenheit. On a greased baking sheet, spread your crinkle cut potatoes evenly. Pop them in the oven for 15-20 minutes, or until golden. Use a spatula to flip your oven fries over & place back in the oven for another 15-20 minutes. Sprinkle with paprika, salt, and pepper to taste.
- For a balanced meal, I prepared a wholesome variety of organic baby greens with diced sweet peppers dressed with my creamy Ranch Dressing.
- Enjoy eating whole!
Eating Whole 
12 responses to “Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans”
Looks Great!
Thank you, Kim! 🙂
Reblogged this on Kim's Kitchen Blog and commented:
Another great “burger” idea from Eating Whole!
[…] Supercharged Burger: Quinoa, Sweet Potatoes, Red Kidney Beans | Eating Whole […]
Have you froze a batch? I just ran out –I like to triple the recipe and freeze them for future use. Love the kidney beans in there!
You sound just like me 😉 ! Yes I have! They’re come out great when frozen – just freeze when the patties are formed. When you’re ready to eat, just pop them in your oven to bake & defrost!
Oh great! I’m glad you tested that. The lentil burgers I do work better after they’ve been frozen and sounds like these do to. Thanks for all your great recipes and inspiration! 🙂
They do hold together well after freezing 🙂 . Aw thank you, Elizabeth, for such kind words; it really means a lot! 🙂
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I had never made my own veggie burgers to any success before this recipe, so thank you! They are delicious, and I usually add a bit of other spices depending on my mood. Very versatile recipe with a tasty result.