Kidney-Quinoa Burgers

By devogirl

Happy Herbivore
I love a good black bean burger, but I find kidney beans lend themselves better to a true "burger" flavor and have a better consistency. Serve these burgers on a whole-wheat bun with all the fixin's.

Nutritional Information (1 Burger): 316 Calories, 2.1g Fat, 53.7g Carbohydrates, 11.6g Fiber, 4.6g Sugar, 22.4g Protein

Ingredients

• 1/4 c quinoa
• 1/2 c water
• 1 15-oz can kidney beans, drained and rinsed
• 2 tbsp barbecue sauce
• 2 tbsp ketchup
• 2 tbsp low-sodium soy sauce
• 1 tbsp yellow mustard
• 1 tsp onion powder (granulated)
• 1 tsp garlic powder (granulated)
• 1 tbsp Italian seasoning
• 1/2 tsp paprika
• 1/3 c vital wheat gluten

Preparation

Step 1

1. In a small saucepan, combine quinoa with 1/2 cup of water, cover and bring to a boil.

2. Once boiling, reduce heat to low and continue to cook until fluffy and all water has evaporated, about 15 minutes.

3. Meanwhile, mash beans with a fork in a mixing bowl until the consistency of refried beans.

4. Add remaining ingredients in order, plus cooked quinoa, and stir to combine.

5. Preheat oven to 450°F and line a cookie sheet with parchment paper or a greased cookie sheet.

6. Break mixture into 6 equal segments. Roll each into a ball, flatten it, and shape it into a patty using your hands.

7. Bake for 8 minutes, flip, and bake for 8 more minutes, then flip again for 5 minutes, but only if necessary. When the burgers are brown and crisp on the outside, they are done.