Quinoa & Red Kidney Bean “Chili” Burgers

This highly nutritious vegan burger contains iron, fiber, potassium and B vitamins. The patties can be made ahead of time and enjoyed as a burger, on top of a salad or as a snack. I made a tahini sauce to add a creamy texture and boost the flavor, although you may choose a different sauce or condiment. You can make these as spicy or as mild as you like.


  • ½ cup cooked quinoa
  • 2 cans red kidney beans (BPA free), drained and rinsed
  • 2 tablespoons tamari sauce
  • ½ teaspoon sea salt
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ cup sesame seeds

Tahini Sauce

  • ¼ cup tahini
  • 2 tablespoons water
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper to taste
  • 2 tablespoons lemon juice


  1. Cook quinoa according to package directions.
  2. Mash the kidney beans or process in a food processor.
  3. Add the all the remaining burger ingredients including the cooked quinoa and combine well.
  4. Take a good handful of the bean mixture and shape into a burger patty and place on a lined baking tray, making about 8 burgers.
  5. Bake in the oven for 10 minutes on each side, carefully flipping.
  6. Let the patties rest for 10 minutes.
  7. Add all the tahini sauce ingredients to a high-speed blender and process until smooth and combined.
  8. Assemble your burger with fresh ingredients such as spinach, tomato, avocado, grated carrot or beets, sprouts and drizzle the tahini sauce over the burger. Place on a seeded bun.

If you prefer a lower starchy bun, try making these Vegan Paleo Rolls.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 burgers


Quinoa – Rice, buckwheat

Red kidney beans – Black beans, chickpeas, butter beans, cannoli beans

Tamari – Soy sauce, coconut aminos

Sesame seeds – Flaxseeds