Can we talk about my burger obsession for a minute?
Honestly, “obsession” is the only word that fits. Lately I can’t stop thinking about burgers — actual beef burgers have been calling my name. I find myself hitting up Five Guys almost every week and planning weekends around where to get the next great burger.
Yes, it’s a problem. But I’m in love with them.
The one saving grace is that I’m not a big fan of their fries, so I feel justified putting bacon on my burger. If I’m only eating the burger, bacon is a welcome addition.
That said, these aren’t beef burgers — but they’re still delicious. They came together from pantry ingredients when I didn’t have beef on hand, and the result was surprisingly satisfying.
This felt delightfully wrong in the best way.
And yes, there’s bacon. Topping a non-meat burger with bacon was a first for me, and it was a revelation. You can skip the bacon if you like, but I’d have to ask: how are we friends if you pass on bacon?
These quinoa and bean burgers are just as good off the bun as they are sandwiched between one. They crisp up on the outside and remind me of previous crispy quinoa recipes I’ve made. Each time I tweak this recipe it seems to improve — I make it often enough that I can confidently say it keeps getting better.
I also have a habit of watching the same movies over and over while I cook — comfort food and comfort movies go hand in hand.
Roasted Red Pepper Quinoa Burgers
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Ingredients
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/2 cup chopped roasted red peppers
- 3 garlic cloves, minced or pressed
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1/4 teaspoon dried basil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon flour
- 3 tablespoons olive oil
- 4 whole wheat buns, toasted
- for topping: bacon, extra roasted red peppers and mayo – or whatever you want!
Instructions
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In a small bowl, combine the panko, dried basil, smoked paprika, onion powder, salt and pepper.
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In a large bowl, mash the drained cannellini beans coarsely with a fork. Stir in the cooked quinoa, minced garlic and chopped roasted red peppers until well combined. Add the panko mixture and the beaten egg, mixing to moisten. Stir in the flour and mix thoroughly. Form the mixture into four equal balls.
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Heat a large skillet over medium-high heat and add the olive oil. Press each ball into a patty, pressing the sides together so they hold. Add the patties to the skillet and cook until golden and crisp on each side, about five minutes per side. Serve immediately on toasted buns with your favorite toppings.
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Note: If you use jarred roasted red peppers packed in oil or water, pat them dry with paper towels before and after chopping to remove excess liquid.
Notes
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Just say yes to the bacon.