Black and White Bean Quinoa Burgers with Avocado Cream

Black and White Bean Quinoa Burgers with Avocado Cream

I’m a huge fan of quinoa, as regular readers of my blog know by now. Tonight’s bean and quinoa burger recipe was super easy to make, and is incredibly healthy – high protein and low fat. It was also super delicious.

Serves 4 (or 3 very hungry, greedy people)


1/2 cups dry quinoa, cooked according to instructions, with vegetable flavoured bouillon added to the boiling water
1 tin cannellini beans, rinsed and drained
1 tin/carton black beans, rinsed and drained
2 eggs, lightly beaten
fresh chives
salt and pepper

Avocado Cream
2 ripe avocados
2 tablespoons of fat free Greek yoghurt
5 grape tomatoes cut into tiny pieces
1/8 lime wedge


Place the beans in a large bowl and mash roughly with a fork. It should still have chunks of beans showing. Add the cooked quinoa and the fresh chives (snipped into tiny pieces with kitchen scissors). Season with salt and pepper. Taste for seasoning. Once seasoned correctly, add in the egg and stir well to combine.

Cover a baking pan with parchment paper. Take large handfuls of the quinoa/bean mixture and shape into a ball. Place the ball on the baking sheet and gently press down to make a patty shape. You should be able to get 6 large or 8 medium burgers out of the mix. Bake in a hot oven (200C/gas 6) for 15-20 minutes.

Remove the avocado from the skin and place into a bowl. Mash with a fork. Add the Greek yoghurt, lime juice, tomatoes, and a pinch of salt. Stir well to combine. Taste for seasoning.

Serve the burgers with a healthy dollop of avocado cream and some steamed beans. If not watching your carb intake, feel free to serve the burgers on lovely, fresh buns – but not ones that are too crusty or chewy because the quinoa burgers will fall apart on the first bite, as they don’t have a very firm consistency.

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