Quinoa and White Bean Burgers

April 30, 2012

Burgerville has a seriously good basil and white bean burger. It’s Aaron and my go-to whenever we eat there—which sometimes is more that I really want to admit. Our attempt to cut down on dining out and save money for our move turned into the perfect reason to recreate a favorite.

You know what? I’m incredibly pleased with the results.

That’s not to say that they are an exact copy of our favorite. To be fair, once I started the process, I took some unexpected twists and turns. The addition of quinoa adds an almost nutty flavor to the smooth white beans. We also put a good smear of pesto on the burger bun.

Quinoa and White Bean Burgers

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

1/2 cup onion, diced

15 ounces great northern beans, drained and rinsed

1/4 cup Italian breadcrumbs

1 large egg, lightly beaten

1 tablespoon basil

Coarse salt

Ground pepper

Start by bringing 3/4 cup water to a boil and add quinoa. Cover, reduce heat to low and cook for 12 minutes or until the water is absorbed.

Next, sauté the onion over medium heat. You want to get a nice caramelized flavor, so be patient. In a food processor, pulse the carrot until finely chopped. Add the cooked quinoa, onion, beans, breadcrumbs, egg, basil, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined (but still slightly chunky).

Divide the mixture in quarters and form into patties. Sometimes it helps to chill the mixture prior to making the patties. Try this if they feel too sticky or are just simply not working. In a large nonstick skillet sprayed with a little oil, cook burgers over medium heat until browned—about 8 minutes on each side. Resist the urge to poke at them because the patties are slightly fragile and are prone to crumbling.

Dress your burger buns to your desire. We opted for a little mayo, pesto, cheddar and arugula. The next day, I went with just a little BBQ sauce. I was not disappointed on both accounts.

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