Vegan Burgers


  • 1/2 c. water
  • 1/4 c. quinoa, rinsed
  • 3 Tbsp. canola oil
  • 1/2 c. chopped red onion
  • 1 garlic clove, minced
  • 2 1/2 c. cooked kidney beans, well drained
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 3 Tbsp. chopped fresh chives
  • 3 Tbsp. cornmeal, plus 1/3 c. for coating
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • 6 whole wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices
  • Tomato ketchup and mustard


  1. Cook quinoa in 1/2 c. water. Set aside. Sauté onion and garlic in oil. In a medium mixing bowl, combine kidney beans and seasonings and mash together.
  2. Stir in quinoa, 3 tablespoons cornmeal, and onions, and mix well. Shape into patties, coat with cornmeal and fry in canola oil on both sides.
  3. Bake at 350 degrees for about 15 minutes. Serve on whole grain burger buns with lettuce, tomatoes and condiments.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.