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Homemade Veggie Burgers

One Star Guiding Stars
  • Servings:

    Makes 6 burgers as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    20 minutes

Ingredients

Having a batch of cooked quinoa in the fridge or freezer makes these burgers even easier to pull together. To make enough for this recipe, begin with 1/2 cup uncooked quinoa and cook according to package instructions. This burger pairs well with our Quick-Pickled Vegetables and Avocado Spread; find the recipes by searching Hannaford.com.
1 (15-oz.) can pinto beans, drained and rinsed
1 1/2 cups cooked quinoa
1 cup walnuts, chopped fine
1/2 cup panko breadcrumbs
1/2 cup shredded red beet
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. salt
1 tsp. smoked paprika
4 tsp. olive oil
6 hamburger buns, lightly toasted
Homemade Veggie Burgers

Directions

1. Mash pinto beans in a large bowl with a wooden spoon until mostly broken down but not completely smooth. Add quinoa, walnuts, breadcrumbs, beet, egg, garlic powder, salt, and paprika and mix until well combined. Divide mixture into six portions and form each into a tightly packed patty 3 1/2" in diameter. Transfer patties to a parchment-lined baking sheet and cover with plastic wrap; refrigerate 30 minutes.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties. Transfer patties to buns and serve with your favorite toppings.
Source: Hannaford fresh Magazine, May - June 2019

Nutrition

Nutritional Facts
Servings Makes 6 burgers
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 2 g (10%)
Cholesterol 30 mg (10%)
Sodium 730 mg (30%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 4 g (16%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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