White Bean, Kale and Quinoa Burgers
 
Prep time
Cook time
Total time
 
Category: Main Dish
Yield: 10 burgers
Ingredients
  • 2 cans white kidney (cannelini) beans, drained and rinsed
  • 1 Tbsp olive oil
  • ½ small red onion, diced
  • 2 cups kale leaves, chopped
  • 2 cloves garlic, minced
  • 1½ cups cooked quinoa
  • ¼ cup quick-cooking oats
  • ¼ cup sun-dried tomatoes in oil, diced
  • ¼ cup fresh parsley, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 large egg
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper or tinfoil (spray with cooking spray if using tinfoil).
  2. Place beans in a medium bowl. Use a fork or potato masher to mash until almost smooth. It's okay if there are small chunks of bean.
  3. Heat olive oil in a skillet over medium heat. Add onion and cook until somewhat softened, about five minutes. Add chopped kale and cook, stirring, until softened and wilted, about 4-5 minutes. Add garlic and cook for another minute. Set aside to cool.
  4. Add quinoa, oats, sun-dried tomatoes, parsley, basil, oregano, egg, salt and pepper to the beans, then add slightly cooled onion/kale/garlic mixture. Mix thoroughly, using a wooden spoon or your hands.
  5. Shape into 3-inch round patties and flatten slightly on the baking sheet. Bake 15 minutes, then flip and bake for another ten minutes. Serve with burger fixings such as pickles, lettuce, tomatoes, mayo, mustard, and cheese.
Notes
To veganize, replace egg with a flax or chia egg.
Nutrition Information
Serving size: 1 burger Calories: 168 Fat: 3 Carbohydrates: 26 Sugar: 2 Sodium: 159 Protein: 9
Recipe by Baked In at https://www.baked-in.com/2013/04/02/white-bean-kale-quinoa-burgers/