Greek Quinoa & White Bean Mini-Burgers {vegan+ glutenfree}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 mini burgers 1x


  • 1/3 cup water
  • 2 tablespoons ground flaxseed meal
  • 2 to 3 cloves garlic, minced ( or 1-1/2 teaspoons garlic powder)
  • 2 teaspoons dried dill
  • 1 15-ounce can white beans (I used cannellini beans), drained and rinsed
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup rolled oats, ground into a fine flour
  • 11/2 cups cooked, cooled quinoa (made from 1/2 cup dry quinoa)
  • 1/2 cup chopped roasted red bell peppers (from a jar)
  • fine sea salt and freshly cracked black pepper to taste


  1. Preheat oven to 375F. Grease or spray all 12 cups of a standard muffin tin.
  2. In a small bowl or cup, combine the water, flaxseed meal, garlic, and dill; let stand at least 5 minutes to thicken.
  3. In a large bowl, mash the beans with a fork. Mix in the flax mixture, parsley and oat flour until blended, then stir in the quinoa and red peppers. Season to taste with salt and pepper.
  4. Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.
  5. Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers. Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.


Chia in Place of Flax: 2 tablespoons of chia seeds, ground, can be used in place of the flaxseed meal.

Storage: Store in an airtight container in the refrigerator for 5 days or freeze for up to 3 months. These will keep well at room temperature for several hours (e.g., packed in a lunch bag).

  • Category: Lunch, Dinner, Snack


  • Serving Size: 1 mini-burger
  • Calories: 91
  • Sugar: 0.6 g
  • Sodium: 103 mg
  • Fat: 1.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 15.5 g
  • Fiber: 3.4 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg