Quinoa-Feta Burgers

Whole Living, June 2012
  • Yield Serves 6
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  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 shallot, minced
  • 1 carrot, finely grated
  • 3 cups cooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons crumbled feta
  • 1 teaspoon coarse salt
  • 2 egg whites, lightly whisked
  • 2 tablespoons extra-virgin olive oil
  • 6 whole-wheat buns, grilled
  • Whole-grain mustard, for serving
  • Grilled onions, for serving (see tip below)
  • Radicchio, for serving


  1. In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.

  2. Form mixture into six patties and chill 30 minutes.

  3. Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.

  4. Serve on buns with mustard, grilled onions, and radicchio.

Cook's Note

Cook's Tip
For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.

Recipe Reviews

Reviews (8)

  • LLGray 1 Sep, 2014

    These taste delicious if you can get them to stay together. Not sure what the solution is to this problem...

  • LindaRose 2 Jun, 2013

    I made this recipe with pinto beans and romano instead of feta and they were great. The second time I used 1/2 breadcrumbs and half soaked bulgher and again great. I also use whole eggs as I hate to waste anything.

  • part47 29 Jul, 2012

    The ingredients cost--=30-dollars(USD)

  • part47 29 Jul, 2012

    Here are some digital slide shows..


  • part47 29 Jul, 2012

    I made this recipe--
    It has great taste--
    But does fail--as a burger..
    I would drop the FETA Cheese--for Cheddar..
    Sliced cheddar..
    The recipe does have possibilities.

  • part47 23 Jul, 2012

    Bean burger and grains are a difficult recipe/I will most times place the burger in whole wheat flour/each side for a char-sear to hold it together../eggs don't seem to work as a binder--BUT-this recipe is very healthy and better than a store bought ground beef burger../
    Yes--freezing--might hold the burger in place long enogh to burn to together..
    I just use the refridgerator as a cooling place to stiffen the already made burger(I make Garbonzo Bean-burgers)../
    I'll give this recipe a try.

  • lauren01 6 Jul, 2012

    We made these burgers for the 4th of July and they were quite good. The trick to grilling them is to freeze them in advance. I made them a day ahead, shaped the patties and then froze them on a sheet of wax paper on a cookie sheet. When ready to grill, peel them off the paper (easy to do) and put them on the grill frozen. Make sure to cook the first side thoroughly because you only want to flip them once.

  • artshambles 3 Jul, 2012

    I made these burgers this past weekend for my son's birthday bbq, and hands down the WORST recipe I have EVER made! Wow, was this a flop, the 'burgers' are a gooey disgusting mess that don't hold together at all and are impossible to grill. Unless you want to run to the grocery store 5 minutes before all of your guests show up to purchase 10 boxes of Gardenburgers, I suggest never attempting this atrocity of a recipe. Yuck.